Tuesday, April 28, 2020

Aunt Nina's Banana Bread Cupcakes !

   Hello friends ! Do you have happy memories of yummy foods cooked by one of your parents, a grandmother, grandfather, an aunt, or an uncle ? I can remember how happy I was when my mother would make lasagna for our annual Fourth of July block party, and being overjoyed when we had taco night at home ! My little Swedish American grandmother would make us a plate of delicious soft ginger cookies at Christmas time. Aunt Dagne was a wonderful cook, making things like her orange and avocado salad, and she always set a beautiful table. The cupcakes pictured here were inspired by my Aunt Nina's scrumptious and super moist banana bread ! The first time I tasted her banana bread was such an exciting moment for me !! I had never had such moist banana bread in my life ! Of course I HAD to have the recipe ! I believe the main reason they are so moist is because there are 6 bananas in the recipe, which I think in most banana bread recipes is less.
   I changed Aunt Nina's recipe a little by putting honey in instead of sugar, using whole wheat flour instead of white, adding coconut, sometimes chocolate chips, adding olive oil instead of shortening,  making cupcakes instead of a loaf, and topping them with a honey, cream cheese frosting and toasted coconut. Ooooh yeah !

                                                                     Ingredients

1 cup honey
1/2 cup virgin olive oil
1/2 cup melted butter
6 ripe bananas, mashed
4 eggs, well beaten
2 cups whole wheat flour
1 teaspoon salt
2 1/2 teaspoons baking soda
1 cup coconut flakes
1 cup chopped walnuts
1 cup chocolate chips (optional)
1/2 cup coconut flakes for the topping

                                                                  Banana Bread

   Preheat your oven to 325 degrees. Oil 2 loaf pans, or put cupcake papers in 2 muffin pans. In a large mixing bowl, stir together the honey, olive oil, butter, mashed bananas, and the beaten eggs. Add the flour, salt, baking soda, coconut, and walnuts. If desired, chocolate chips can be added. If making the loaves, bake the two loaves for 50-60 minutes. If making the cupcakes, bake them for 20-25 minutes. Cool the cupcakes and make the frosting. I put the extra coconut flakes on a baking sheet, turned the broiler on and put the flakes under it. Watch  very carefully until they are lightly toasted and cool them.

                                 Honey Cream Cheese Frosting (Adapted from The Splendid Table)

12 ounces cream cheese, softened
1/2 cup (1 stick) butter, softened
2 teaspoons vanilla
6 tablespoons honey
pinch of salt

   In a medium bowl, whip together the cream cheese, butter, vanilla, honey, and salt to taste. I put the frosting in a zip lock bag, cut the tip off one corner, and swirled the frosting on top of each cupcake. then I put a few toasted coconut flakes on top of each one.
   I hope you enjoy making and eating these cupcakes or banana bread. They would be fun to make with children too ! God bless you with love, joy, and peace. "She is like those merchant vessels, bringing her food from far away." Proverbs 31:14