With the cold, the snow and way too many kids sick at home, baking is the only thing keeping me sane. Everyone loves banana bread so we may as well be productive if we’re stuck in the house! Enjoy!
Healthier Banana Cupcakes or Banana Bread
1 cup sugar
1 cup Applesauce
2 sticks butter (I know, it’s a lot but you can substitute one stick for 1/2 cup canola oil)
6 very ripe bananas (perfect excuse to use those blackening bananas on your counter-even freeze the blackening ones without the peel and use them later for banana bread/cupcakes)
4 large eggs, beaten
2 1/2 cups flour, sifted if possible
2 tsp baking soda
1 tsp salt
By all means, add chocolate chips, carob chips,orange zest, lemon zest, cream cheese frosting or anything else you want to make them more appealing…
10 oz. cream cheese
6 TBS maple syrup
Whip in mixer or puree in food processor until fully whipped together
This is a large recipe and can make 24 regular sized cupcakes in addition to 20 mini cupcakes OR 2 loaves. Make sure to grease the tins first with canola oil or an oil spray
Preheat oven to 350 degrees. Cream the butter and sugar together. Add bananas, eggs, applesauce and beat until blended.
Sift or stir together dry ingredients and fold into wet ingredients. Pour batter into the cupcake tins and bake for about 25 minutes to 1/2 hour or until a knife comes out clean. The mini cupcakes will take a little less time so watch to make sure they don’t burn.
If making 2 loaves, it will take about an hour.
Now here’s a bonus…check out Alma’s amazing chocolate cheesecake recipe in this month’s issue of Project You Magazine!
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.