If you love very banana cakes and also banana-custard pies you will love this mix for very tender and moist cupcakes, muffins and loaves; the loaves are very very dense and moist, allow to cool in pans then unmold very carefully as they eat like sliced custard.
This recipe makes 12- 18 cupcakes
OR 2 large loaves
preheat oven:
375f for loaves they take about 35-45 mins
400f for cupcakes they take 20-25 mins
3/4 cup sugar
1/2 cup softened butter
2 cups mashed very ripe bananas with extra1/4 cup sugar added (this makes them release their juices more before baking)
2 medium eggs well beaten
4tbsp milk
2tbsp live plain yogurt (or sour the milk with 1 tsp lemon juice and add 2 more tbsp milk)
1tsp vanilla extract (optional)
2 cups flour or 50:50 mix ( I used 50:50 mix wholewheat and all purpose)
1 tsp baking soda
2 tsp baking powder
pinch sea salt
Cream the butter and sugar and beat in the eggs and continue to beat until light and lemony color.
Add the milk, mashed bananas,yogurt and vanilla and mix well.
meanwhile Add all the dry ingredients together well, then fold into the egg mix, and combine well (at this stage do not beat the batter).
Pour into greased and lined pans, filling 3/4 full
(for the cupcakes I used paper liners which I also sprayed with oil to stop them sticking, I well greased the cake pans too)
Bake on middle shelf for times above
The loaves are ready when they yield slightly to firm pressure and they will deflate as they cool..The cupcakes will be golden brown and will also slightly deflate as they cool.
While either cake style is still warm, brush with some warmed apricot jam (heat 1/2 cup jam with 3 tbsp water and mix until it becomes a thin sauce, it will firm up as it cools).
Sprinkle with organic unsweetened coconut (optional), I do it for easy transporting.
The apricot glaze add a sharp contrast to the sweet and creamy cakes.
Great eating and very healthy...packed with potassium and fiber.
You WILL want to make these a food group.
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