A few years ago I made a different bread every day for my youngest daughter, who loves homemade bread. About a month ago, she told me how much she enjoyed it, so here we go again with 31 different breads in July.
Today is a recipe for Lion House Banana Bread with Almond Glaze.. I made muffins instead and tweaked it by adding replacing the flour with whole white wheat and replacing the white sugar with brown sugar. I also used real buttermilk in place of the milk and lemon juice. I left out the nuts. I also added vanilla. They tasted fantastic. I also halved the recipe so it only makes 6-8 muffins. Here is my recipe:
1/4 cup butter
1/2 cup brown sugar
1/2 cup mashed banana (about 1 large banana)
1/4 cup buttermilk
1/4 teaspoon vanilla
1 cup whole WHITE wheat flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
Mix dry ingredients (flour, baking powder, baking soda, salt) in a cereal size bowl and set aside.
Soften butter. Add brown sugar to the butter and mix well. Add egg, banana, buttermilk and vanilla in any order and mix together.
Add dry ingredients. Mix until combined well. Use baking cups or grease muffin tin. Put batter in muffin tin. Bake at 375 for 18-22 minutes. Take out when golden brown on top. Let muffins cool while you make the following glaze and put it on as soon as it is ready. I put a piece of wax paper under so the glaze doesn't get all over the counter or stove.
1/4 teaspoon almond flavoring
6 Tablespoons powdered sugar
1 Tablespoon milk
It was very hard to stop at one muffin. They taste very good!