Banana Bread Cupcakes

by Nancy McMillan
(Los Angeles, California, USA)

Believe me Scott, this recipe has been extraordinarily well-tested. I've been baking these for my family and neighbors for years. Try them, you'll be glad you did!

Makes 12 cupcakes

Ingredients

1 cup mashed, ripe bananas
one and a half cups of whole wheat flour
one cup of chopped dates or raisins
one cup of toasted nuts (I use mostly almonds)
third cup of oil or butter
half cup of brown sugar
half teaspoon baking soda
half teaspoon baking powder
half teaspoon salt
half cup of wheat germ
juice of one lemon or lime

Baking Instructions

Mix and mash bananas and lemon juice until smooth.

Cream together the oil or butter and sugar. Add to the banana mix and stir well.

Sift flour, salt, baking soda and baking powder together. Then, add wheat germ.

Add this to the banana mix, stirring in the dates or raisins and nuts.

Lightly oil a cupcake pan. Or, use cupcake liners instead.

Add the "stiff" dough mix to each cupcake compartment. Fill each compartment about one third full.

Pop in the oven and bake for about 30 minutes.

Test to see if the cupcakes are done by inserting a knife into a couple of the cupcakes. If it comes out clean, they're done!

Have fun and enjoy!