I love to experiment with conventional recipes and add and tweak them, just pretty much not follow recipes. Usually I have some successes and some less successes, but I almost never write the recipe down because I am lazy and I'm impatient, always off to find the next exciting concoction. This recipe however I stumbled onto - is so good I've made it several times, and tomorrow I will be serving it at my daughters 2nd birthday party, masquerading as a cupcake! So with all this in mind I made sure I got a very clear perfectly followable recipe to share with everyone. Seriously make this bread, you will not be disappointed!
Preheat oven for 340
Bread Loaf: 40-50 minutes.
24 cupcakes: 27 minutes
1/2 Stick Butter (Room Temp)
2-3 Very ripe bananas (chopped)
2 Eggs
2/3 cup Sugar
1 tbsp Cinnamon*
1/2 tbsp Nutmeg*
1 Fuji Apple (pealed and diced)
Lemon Juice (drip on apple pieces)
1 1/3 Cup Flour
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
15 Raspberries (broken into smaller pieces)
Combine butter, bananas and eggs, mashing up bananas so there are no large pieces. Add sugar, *1/2 the cinnamon and *1/2 the nutmeg, mix together.
Then add apple pieces.
In another bowl combine the flour, salt, baking soda, baking powder, the remaining cinnamon and remaining nutmeg, whisking together to combine well. Pour into wet ingredients and stir til it comes together.
Fold in the raspberry pieces. The raspberry is great in this so feel free to add a few extra.
Put in greased loaf pan or lined muffin pan. I filled the liners almost to the top - they puff up good at that level. OPTIONAL: Sprinkle cinnamon sugar mixture on top of either loaf or muffin/cupcake to get a sweet crispy top. Good without it too!
With cinnamon
Without Cinnamon
Mmmmmm
Best served fresh and a little warm, but its amazing out of the fridge too! HOPE YOU ENJOY!
