One of my 30 before 30 goals is to learn to cook better. Now that I cook 2 or 3 meals almost every day, I have plenty of opportunity to work on that goal. Over the last few months, I’ve tried tons of recipes, some of which have been truly fantastic. So, I’ve decided to start a regular recipe review on my blog. If you have a recipe that you’d like to share, e-mail it to andruswilliams2010 (at) gmail (dot) com.
It’s no secret that I have a sweet tooth, but I can’t – and don’t need to – eat a whole batch of cookies or twenty cupcakes. I recently bought Small-Batch Baking, which is full of recipes that yield less than five servings. It has been great so far! Just enough for me and Ru to enjoy for a day or two.
I made the Banana Nut Bread, with a few modifications, and the fudge-y peanut butter frosting. We both loved them – delicious and kinda healthy! Here’s a step-by-step guide for baking my version. Hope you enjoy!
- 1/2 cup of whole wheat flour
- 1/2 tsp of baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt (yes, seriously, 1/8 of a teaspoon)
- 2 very ripe bananas, mashed
- 1/4 cup packed brown sugar
- 3 tbsp butter, melted
- 3/4 tsp vanilla
- 1 egg yolk
- 1/4 walnuts
1. Combine flour, baking powder, baking soda, and salt. Mix together.
2. Combine bananas, brown sugar, butter, vanilla, and egg yolk. Stir until just mixed together.
3. Combine all ingredients and mixtures, including walnuts if using, and stir until just mixed.
4. Divide evenly into greased muffin tins. Depending on how big your bananas were, the batter should make 4-6 muffins.
5. Bake on 350 degrees for 18-20 minutes.
6. Remove from pan and let cool on a rack.
For the frosting, you’ll need:
- 1/3 cup powdered sugar
- 1/4 cup creamy peanut butter
- 1 tbsp + a little extra for good measure unsalted butter at room temperature
- 1/4 tsp vanilla
7. Mix all ingredients until smooth and creamy.
8. Frost muffins.
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