December 17, 2011 § Leave a Comment
We had such a good, calm, and relaxed day around here. There was no soccer, and not many presents left to hunt for, so we all (almost all) slept in. Past 8 A.M.! Glorious. There has been chess, a movie version of Heidi, some cleaning up with minimal complaining (myself included, there), decorating of the house for Christmas, musings on a Christmas eve dinner menu, soccer in the yard, flower gathering by two of my girls (they love to go hunt for flowers around the yard and put them in vases), and a little baking.
The baking of the day was the especially pleasing kind: using up some blackened bananas that were sitting on the counter, waiting for redemption. A simple banana bread fit right in to our slow and simple day. No frosting, no special ingredients, not even a mixer required (which is good, because I broke mine)! I made little cakes with the batter just because those are always fun to eat. I’ve made this recipe a few times before and I’ll continue making it, although I might mess with the flour type at some point when I’m feeling ambitious. We’ll see. That’s the kind of day it’s been: “We’ll just see…’
Small Banana Cakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- 2 very ripe bananas, mashed (about 3/4 cup)
- 1/2 plain Greek yogurt
Heat oven to 350 degrees F and line 12 muffin cups with liners (or you can butter 12 muffin cups in lieu of liners).
Mix together flour, baking soda, and salt in a small bowl.
In a large bowl, mix butter, by hand or with a mixer (if you are using a mixer, mix on low speed), until creamy. Add the sugar and mix until pale and fluffy. Your arm will get a workout if you are doing it by hand. Your mixer should be on medium speed. Add vanilla and egg and mix for another minute. Slowing down your speed, mix in the mashed bananas. Add in half of the dry mixture, and then add the sour cream. Finally add the rest of the dry ingredients until just incorporated.
Divide the batter into the muffin cups and bake for 25 minutes and check on the cakes. bake until they are a burnished gold color on their tops. (the original says 28-32 minutes, but that will vary with individual ovens so check them on the early side).
Pull the muffins and out and let cool for a few minutes in the tin. Then, flip them out onto a cooling rack, flip them right side up and let them cool to room temperature (or eat them warm, because you can’t wait anymore, like we do). You can keep them, wrapped tight, at room temp for 2-3 days or you can wrap and freeze them for up to 2 months.