This recipe takes care of two things that either accumulate with no rhyme or reason or sit in the cupboard for a million years with no appreciable level change.
Bananas – if I buy 1 bunch, they are gone in two days, if I buy 2 bunches, 6 bananas go brown and end up in the freezer. I believe there are 3 gallon size bags full of bananas in my freezer. Today this recipe gets rid of 3 whole bananas.
Instant coffee – I do NOT know where this jar came from. My son thinks it might have been from the last camping trip with his dad…15 years ago? Or more? I don’t think it tastes very good to begin with, so it getting old is not likely to change the flavour much. I did check to make sure it didn’t smell funky or anything before I used it.
Regardless, banana cake & coffee icing.
Mini muffin/Cake Ingredients:
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs, room temperature
- 1 tsp vanilla
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1-1/2 cups mashed ripe bananas (about 3 medium)
- 1 cup sour cream
- 2 cups flour
- 3 tsp cinnamon
Preheat oven to 350F. Cream butter & sugar. Add eggs one at a time and beat after each one. Add vanilla.
Combine dry ingredients in a bowl and add, alternating with bananas & sour cream.
Pour into greased 9×13 pan or muffin cups or mini muffin cups.
For 9×13 – bake for 35-40 minutes. Muffins – bake for 25-30 minutes. Mini muffins – bake for 20-25 minutes.
Cool completely (or the icing will slide right off or soak in).
- 1/3 cup butter, softened
- 2-1/2 cups icing sugar
- 2 tsp instant coffee granules
- 2-3 TB milk
- splash of vanilla
Beat butter & sugar. Dissolve the coffee in the milk and add in. Beat until smooth. Spread over cake or dip muffins in.
If you don’t have instant coffee, brew strong coffee or espresso and add a couple of teaspoons of that, allowing for less milk to accommodate.