These came out super cute and super delicious. I love baking for Halloween. When I took them out of the baking pan I thought they were not cooked all the way. They just needed to sit a minute. The real banana weighs them down. P to the S, the decorations came from Marshalls.
Ingredients
1/2 cup shortening
1-1/2 cups sugar
3 eggs
2 cup mashed ripe bananas (about 4 small)
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
Directions
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Alternate frosting with chocolate and vanilla frosting. (I colored my vanilla to be orange - DUH!)
1/2 cup shortening
1-1/2 cups sugar
3 eggs
2 cup mashed ripe bananas (about 4 small)
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
Directions
In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Alternate frosting with chocolate and vanilla frosting. (I colored my vanilla to be orange - DUH!)
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