Are you ready for another recipe? In November, we delved into chocolate chip oatmeal walnut cookies that were so delicious, we ate them for a whole month. Today we are sharing a recipe from one of our hospitality bakers, Dawn Mickelson (hopefully we’ll have an interview with her soon!). And remember, don’t forget to pin this recipe!
2 cups flour
1 2/3 cups of sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup vegetable oil
2/3 cup buttermilk*
1 cup mashed ripe bananas (about three)
2 large eggs
2/3 cup chopped nuts (optional)
*A note from Dawn: “to make the buttermilk, I put 1 teaspoon vinegar in a cup and add milk in order to make one cup.”
1. Preheat oven to 350 degrees F.
2. Sift together the flour, sugar, baking powder, baking soda, and salt.
3. Add the vegetable oil, buttermilk, bananas, eggs, and chopped nuts.
4. Once mixed, pour into lined cupcake tins and back for 12 minutes. Top with cream cheese icing or powdered sugar if desired.
If you like this recipe be sure to pin it! #NomNomNom (Yes, we just hash tagged this).