INGREDIENTS:
- 2 cups (about 6 pcs) ripe lakatan or cavendish bananas, mashed
- 2 & ½ cups all- purpose flour
- 1 & ½ tsp baking soda
- 3 pcs eggs
- 2 cups light brown sugar, packed
- ½ tsp salt
- ½ cup sour cream
- ¾ cup unsalted butter, softened
- 1 tsp vanilla extract
- powdered sugar or whipped cream (for topping)
HOW TO MAKE:
- Preheat the oven to 350 F or 175 C.
- Line 2 oz- sized muffin pans with paper cups.
- In a bowl, sift together flour, baking soda, and salt then set aside.
- In a separate bowl, combine the bananas and sour cream then set aside.
- In large mixing bowl, cream the butter, sugar, and vanilla until light.
- Add- in the eggs, one at a time, mixing well for 30 seconds before adding the next one.
- At low speed, alternately add sifted dry ingredients and banana mixture to the creamed butter.
- Scoop batter into muffin pans to three-fourths full.
- Bake for about 25 minutes or until the top springs back when lightly touched.
- Allow to cool. You may dust top with powdered sugar or top with whipped cream. Enjoy!
IMAGE: urbangirlbakes.com
Also try: Malunggay Cupcake
