Tropical Banana Bread-Muffins |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is actually a bread recipe baked in giant muffins. . . this solves the problem of an underbaked center and over baked exterior! Of course you can bake in a loaf pan, but be sure to adjust your time/temperature. Ingredients:
2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup butter, softened (1 stick) |
1 cup packed dark brown sugar |
2 extra-large eggs |
1 1/2 teaspoons vanilla extract |
1/4 cup dark rum |
1 cup mashed banana (4 to 5 medium banana) |
1 teaspoon cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
3 tablespoons plain yogurt or 3 tablespoons sour cream |
1/2 cup macadamia nuts (pecans or walnuts can be used) |
1/2 cup flaked coconut |
1/2 cup raisins (optional) |
Directions:
1. Preheat the oven to 350 degrees F.
2. Spray giant muffin tin with non-stick spary.
3. Whisk together the flour and baking soda.
4. Mash the bananas with the sour cream/yogurt.
5. In a large bowl beat together the butter and sugar until light and fluffy.
6. Beat in the eggs, one at a time.
7. Add the vanilla extract, rum and spices and beat until blended.
8. Alternately add the dry ingredients and the banana mixture to the batter, beating until fluffy.
9. Fold the remaining ingredients into the batter.
10. Spoon the batter into the pan; bake for 25 -30 minutes; until the bread pulls away slightly from the sides of the pan and a toothpick inserted comes away clean.
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