Well little miss Savy Jane had her fourth birthday. I’m still in denial and don’t like to talk about it! For her classroom party at school we were asked to bring in something “healthy”… something with no dyes and no frosting. No cupcakes. If you follow me on snapchat (twistmepretty2) you know that I wasn’t happy about this! Savy has been so exited to celebrate her birthday at school all year long and she’s been perfecting her baking skills just for the occasion. Of course I had to be a rebel and we made some “healthy” banana bread that I let her frost anyway. I know the teachers were so grateful someone finally broke the rules! I’m mean c’mon! This isn’t the healthiest banana bread — I have a recipe that uses oats and apple sauce that I’ll share next time I make it –but I had to find some passive aggressive way to be annoyed haaahaha! This recipe was just for fun and it was DELISH!!!!
I found these recipes on Pinterest and because we were in a hurry I just took a screen shot of the recipes, printed them out and never actually pinned the sites. I cannot find the original authors to SAVE MY LIFE!! I’m gonna keep looking and if I find them I’ll be back to update this — if these recipes are yours let me know!!! I wasn’t planning on sharing but I had over 500 screen shots on snap chat and just thought it’d be something fun to add to the site. I hope you enjoy!!
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup butter, room temp
- 1 1/4 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 1/4 cup ripe mashed bananas (3 medium)
- Preheat oven to 350F. Line 18 muffin cups with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
- IN a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, adding them one at a time, followed by the vanilla extract and the milk.
- Stir half of the flour mixture into the butter mixture, followed by the mashed banana. Stir in remaining flour mixture, mixing until everything is just combined and no streaks of ingredients remain.
- Divide evenly into prepared muffin cups.
- Bake for 18-22 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Cool completely before Frosting
- To mash the bananas I threw them in my Blendtec for a few seconds!
And then the frosting that was attached to the banana muffins was a cream cheese frosting. I was all out of cream cheese so I used a banana frosting instead (see recipe below) but I bet the cream cheese one would have been amazing! That recipe called for 8 oz of cream cheese, 1/2 cup butter, 2 tsp vanilla and 1 tbsp milk + 2-3 cup confectioners’ sugar. Cream cheese and butter, beat in vanilla and milk and then add sugar gradually. Again — so sorry I don’t have original sites. I feel so bad even posting these so if these sound super familiar to you please let me know and I’ll add credit!
- 1/2 cup butter (soft)
- 1 medium ripe banana
- 3 cup powdered sugar
- 1/2 tsp vanimlla
- Cream together butter and banana
- Add powdered sugar then vanilla
- Mix in milk until you get your desired consistency
- I halved this recipe to frost all 18 cupcakes!