Last weekend was a BLAST & much much much needed after the super LONG and hectic (to say the least) work week
The Alabama State Fair was SO much fun. I LOVE my work friends more than they know. You guys are WAY too much fun.
Donnie won me this Rastafarian Banana
His name is
Nanner (Da’Queri) Puddin!
So in honor of the sparkle city mascot, this weeks TOP TWO TUESDAY goes to
Top Two Banana Recipes!
Homemade Banana Ice Cream
1 qt. half & half
1 can condensed milk (like Eagle Brand)
1 tbsp. vanilla
4 bananas, mashed
Combine half & half, Eagle Brand and vanilla.
Add bananas; stir well. Depending on size of freezer finish adding milk to fill line and stir well.
Freeze in ice cream freezer. ENJOY!
With Caramel Buttercream
3 cups sifted cake flour (not self-rising)
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
6 ounces (1 1/2 sticks) unsalted butter, softened
1 1/2 cups packed light-brown sugar
3 large eggs
4 very ripe large bananas, mashed (about 2 cups), plus sliced bananas for garnish
3/4 cup buttermilk
1/2 teaspoon pure vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Make the cupcakes using Martha Stewarts Basic Cupcake Directions using mashed bananas, buttermilk, and vanilla for wet ingredients.
Stir pecans into batter. Once cupcakes are cool, frost tops with caramel buttercream. Frosted cupcakes will keep, covered and refrigerated, for up to 2 days. Top with banana slices before serving.
I LOVE BANANAS!
What are YOUR TT Banana recipes & treats?
Oh By The way….This upcoming weekend, I Get to see My lovely friend, who I have been SUPER close to my entire life pretty much. She moved to california, what seems like DECADES ago. She is going to be in town this weekend, and we have a girls night & Yogurt Mountain trip planned! I am SO excited.