Here’s some things to know about me, food-wise.
I don’t like raisins, but I love chocolate-covered raisins.
I like yogurt and pretzels, but I don’t like yogurt-covered pretzels.
I LOVE Diet Mt. Dew. I hate regular Mt. Dew.
I’ll dink regular Coke or Pepsi, but won’t touch their diet counterparts.
Carrots? Yum. Carrot cake? Blech.
Raw spinach? Gimme. Cooked spinach? Sorry, I have to go. (Same with broccoli.)
I hate bananas. Hate them! My friend Cecelia and I ran a couple 5Ks last year and they always give you a banana after. I’d find an apple instead. The mushy texture is something I can’t get past. I don’t like banana-flavored candy, either. Banana bread, however, or banana muffins or banana cake is something I love!
That being said, the bananas at the grocery store Sunday were that perfect level of ripeness for banana bread or muffins, so I bought a bunch and made banana muffins for the very first time.
They look pretty, don’t they? They were yummy, too!
- 1 egg
- 1/3 cup vegetable oil
- 3/4 cup sugar
- 3 medium ripe bananas, mashed (about 11/3 cups)
- 2 cups flour
- 1/2 cup old-fashioned oats
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
In a large mixing bowl, beat egg, oil and sugar until smooth. Stir in bananas. Combine the flour, oats, baking soda, baking powder and salt; stir in the banana mixture just until moistened.
Fill greased muffin cups three-fourths full. Bake at 375 degrees for 18 to 20 minutes, or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.
Recipe courtesy of The Taste of Home Baking Book
Last night I had a craving for banana cake — OK, maybe what I really wanted was the cream cheese frosting — so I finished the dishes and made banana cake.
Here’s the recipe for the cake: http://www.food.com/recipe/best-ever-banana-cake-with-cream-cheese-frosting-67256
Follow the instructions to the letter (although baking time varies by oven; my cake took 55 minutes to bake) and you won’t be disappointed.