I've already made this recipe - in a loaf pan - at least twice since the first time (July 2012) and have some overripe bananas sitting on the counter right now so will probably be making another loaf tomorrow. I think I prefer this recipe as a loaf. As cupcakes - unless you plan to eat them all the day they are made - they tend to dry out a little. But, as a loaf, it's much more moist and remains moist for several days. Day (or two) old, toasted and served with butter and a drizzle of butter...the best!
|mise en place - this cake is very easy to make|
|dry ingredients are added to the wet|
|to avoid over-mixing, add the nuts before the flour is fully incorporated|
|one last stir and...done!|
|I use a scoop so all the cupcakes are the same size|
|done - they would be delicious with a smear of creamcheese frosting|
|a close up|
|are they cool enough to eat yet??|
|yummy - very light and tender|
Bye for now...