18 May, 2015
The Sweet Life: Strawberry Banana Muffins
Normally we go through bananas in our house like it’s nobody’s business, but for some reason this weekend, we ended up with quite a few that had gotten a little too ripe. Normally, if that happens, I peel them and freeze them for smoothies, or if I have time I’ll make a banana bread. I was feeling adventurous this weekend, and wanted to try something different. My husband suggested a strawberry-banana concoction and since we had a lot of strawberries on hand as well, that was perfect.
I searched for some strawberry-banana cake ideas online, and found this great recipe at www.bakeplaysmile.com. The recipe is for an 8inch cake, but I was planning for cupcakes. Once I started, I realized it was more of a muffin consistency, so ultimately the recipe made 18 strawberry banana muffins. With a coconut milk glaze and fresh strawberries on top, the end result was a mouth-watering combination of sweet and tart deliciousness.
To make this sweet goodness, I used the recipe linked above, with just a few minor adjustments. You will need:
1 stick of butter (8 TBSP)
1/2 cup of granulated sugar
1 tsp vanilla
3 ripe bananas
1 tsp baking soda
1/2 cup milk
2 cups self rising flour
2 cups chopped strawberries
The recipe suggests icing sugar to decorate. I ended up whipping coconut milk with some powdered sugar to top the muffins with and that made an amazingly tasty glaze.
First, preheat the oven to 350 degrees. Then using a stand mixer, cream the sugar and the butter together (I mixed mine for a couple minutes on a low speed, then a few minutes on high until it was fluffy and light).
Next, add the lightly beaten eggs slowly into the mixture, and finally mix in the vanilla and your overly ripe bananas.
Add the baking soda to your half cup of milk and then alternate folding the milk and the flour into the mixture. When it is blended nicely, add the strawberries into the mix.
At this point, you can either pour into an 8 inch cake pan as the recipe suggests, or do as I did and scoop into cupcake trays. Since it is a thicker consistency than my normal cake batter, I filled the cups almost to the very top, instead of only 2/3rds full:
Finally, I baked these for about 30 minutes. The original recipe calls for 50 minutes when using the 8 inch cake pan, but in the muffin tray 30 minutes ended up being perfect.
For the icing, I took a can of coconut milk and about a cup of powdered sugar and whipped that in a small bowl. I used a spoon to drizzle over 2 of the muffins (one each for myself and my man), and we froze the leftover 16 muffins for future use.
The final product not only looks amazing, but it tasted fantastic. I highly recommend this recipe if you have some leftover fruit in the house!
Happy baking, friends! Do something you love today, to make life just a little bit sweeter.