So instead of a “normal” blog , I think I’ll chat about something else for this post.
The other day I got the baking bug, and decided to do up a whack load of banana muffins.
Super tasty and surprisingly healthy, also good for the colon (which is a plus sometimes).
So while in the midst of my baking spree I realized I accidentally made too much batter, what to do? I didn’t really want to waste it so I had two options. Make another dozen muffins, or turn it into something else. I had already made a dozen muffins and was all muffined out so I decided to get creative.
The original recipe for the muffins were as followed.
- Very ripe bananas – 4 medium
- Margarine or butter – 2 tablespoon
- Oil – 1 tablespoon
- Vanilla extract – 1 teaspoon
- Granulated sugar – ½ cup
- Brown sugar – ¼ cup
- All purpose flour – 1 ½ cup
- Baking soda – 1 teaspoon
- Baking powder - 1 teaspoon
- Cinnamon powder – 1 teaspoon
- Preheat the oven to 375 degrees. Place in center of the oven
- Spray muffin tins with oil or use muffin liner.
- In a bowl, take all purpose flour, baking powder, baking soda, and cinnamon powder.
- Mix well and keep it aside.
- Take very ripe bananas and Mash the bananas using fork throw them in the bowl.
- Now Add margarine, oil and vanilla extract.
- Mix well. Add granulated sugar and light brown sugar.
- Mix well.
- Add wet ingredients to dry ingredients.
- Mix till all blended.
- Divide the batter .
- Bake them in preheated oven for 20-25 minutes.
- Let them cool in a pan for 5 minutes. Then take them out.
Now what to use my left over batter for? Hmm, well it’s already banana-y, so let’s make this a little more classy (and add a little something extra for the adults).
So, here’s what I did.
I took a medium-sized round cake pan and layer the bottom with thinly sliced bananas.
Next, I covered all the bananas with about one cup of brown sugar, you can add a little extra if you need to. The bananas should be completely covered in order to caramelize. I then added two shots of rum into the leftover batter. I just swirled it in like you would pour maple syrup on your pancakes. Add the batter on top of the sugar and bananas and bake on the middle rack for 20-30 minutes at around 320-350. It depends on how your oven heats, but mine took around 25 minutes. I occasionally checked with a fork to make sure the batter was rising properly. The result is a slightly fancier banana bread, with a gorgeous caramel sauce on top. It was destroyed in under 5 minutes and I’ll definitely be making it again. 🙂