With the New Year, my main mission for 2015 is a simple one: Getting and Staying Happy.
In order to achieve this lofty goal I applied a START-STOP-CONTINUE approach. Cooking is good for the mind, heart and soul. Especially when shared with others. And so I’ve decided to START cooking more – using recipes I’ve never tried before and sharing my culinary mis/adventures on the blog once a month.
I’ve even created a sub-menu on my homepage under REVIEWS for you – my readers – to find them easily…and hopefully try a few yourself all year 🙂
JANUARY’s recipe: Banana Pecan Mini Muffins
Note: In an effort to share my baking with friends – I took a simple Banana Loaf recipe and poured it into mini-muffin pans instead. Which means my ‘muffins’ aren’t super sweet. FYI.
The best bananas to use for banana bread are those that are over-ripe – i.e. black ones. The yellow peels should be at least half browned, and the bananas inside squishy and browning.
Ingredients (approx. 4 dozen mini muffins):
- 2-3 very ripe bananas, peeled
- 1/3 cup melted butter
- 1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2 cup if you want it less sweet)
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
- 1 cup of pecan pieces
STEP 1: Preheat the oven to 350°F (175°C), and spray butter a mini muffin pan OR use muffin papers like I did.
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