I made this recipe a while back, but it was made into a brownie pan, and I called it Glazed Banana Nut Bars. It’s a lot faster to do it in the brownie pan, but by doing it in the mini cupcake pan it allows me to pass them out to my neighbors in my cute plastic cupcake containers.
So today I spent the day baking these banana bars into individual bite sized desserts, and although it takes a little extra time, it’s so worth it.
Creaming together butter and sugar, when adding the eggs, do it one at a time, while the mixer is still going. Don’t forget to add the vanilla.
In another bowl smash the bananas. I started out smashing with a fork, to get this done more quickly use a potato masher. OXO Good Grips Stainless Steel Potato Masher with Cushioned Handle
Add the milk to the smashed bananas.
Then continue to mash until all incorporated.
The recipe calls to mix a little banana mixture, then the dry mix a little at a time, alternating until all incorporated. I wanted to see what would happen if I just did the banana mix then the dry. It turned out very well!
Toss in all the dry ingredients. Look at all that cinnamon, yeah I never measure cinnamon, because well it’s just beyond tasty!
Mix it all together, until just incorporated. Definitely don’t over work the flour, the end result will be dry.
Using a mini cookie scoop, OXO Good Grips Small Cookie Scoop, place the batter into the mini cupcake pan. The mini cookie scoop is the perfect size. Makes baking so much easier.
See, it’s not overflowing with batter. Filling the cupcake pan up to 3/4 full. So perfect!
While the banana muffins are baking make the glaze in a mixer.
Once the muffins come out, let them cool, and then glaze them. Don’t worry about taking pictures I did that for you, just enjoy them!