The Newbie Cook
- 18,098 forkfuls since 16.Oct.10
Making everything for the first time
It’s always handy to have a go-to recipe for banana muffins since we always seem to have a few bananas that everyone forgets to eat and are in danger of becoming overripe. In my case, it’s this one.
I thought it was about time to try a new recipe. I found one from All Recipes that had an unusual ingredient: mayonnaise. I’m used to seeing yogurt or even sour cream in the list for banana muffin recipes but never mayonnaise. Plus this recipe had no eggs or butter so I was intrigued. Besides, I ran out of yogurt. Heh.
I was feeling experimental so I thought it would be funny to combine a couple of koffee kake Tastykakes with the extra dough. For those who are not familiar with the brand, Tastykakes are various baked goods produced in Pennsylvania and are primarily found in the East Coast of the US. I very rarely eat store-bought baked goods but these cupcakes are dangerously addictive. My favorites are the cream-filled chocolate and buttercream cupcakes. I love them so much that I could eat 6 in one sitting! I’m in the process of trying to avoid them since they go straight to my thighs. *sigh*
Chris thinks that I wasted two perfectly good Tastykakes. But I thought it came out lovely. Hmph.
This is based on the banana cake recipe here, just modified to make it more moist and suitable for little cups. I love crunchy cinnamon sugar-topped muffins and I took the opportunity to use it here. It’s very easy to prepare so this is something that you can bake with your kids.
This simple but yummy muffin is appropriate for breakfast, snacks, picnics, children’s parties and the occasional guilty midnight snack.
Recipe afer the jump. Enjoy. 🙂
As with the previous post, this was made and photographed during the night when my “good” camera was out of commission. But no matter how great the camera, I was reassured that most cranberry upside-down cakes really look awful on pictures so I suppose my cellphone cam could only ruin visuals so far.
I had about a cup and a half of cranberry that I was saving. I didn’t know what to do with them and considered making muffins. But since me and my friends decided to have dinner, I thought about using them for an upside down cake.
I considered using a chiffon cake for the base or perhaps a sturdier mocha. But when my friend Jovett told me that she had 3 extremely ripe bananas in her apartment – so ripe that they looked a little sorry and ignored – I finally had the answer. Why not a classic banana cake?
For this cake, I used two of Deb’s recipes and combined them (I really should use other sources but SK is such a wonderful reference for baking). I was afraid of how it would turn out since I’m not really sure about mixing cranberry and banana flavors. The cake turned out to be a hit and I was asked to bake the same thing for a bridal shower the week after.
Tip: A lot of people have trouble turning an upside down cake without the middle sticking on the pan. Use wax paper or foil to cover the bottom of the pan so when you flip it over, the whole cake comes out foil and all. If the berries stick to the foil, stick the cake in the freezer for 30 minutes before peeling it off.