Black currant wine, Bananas Foster: two recipes I probably won’t attempt in the near future.
Instead, I used my aging red currants and black-skinned bananas in a more homey way.
This evening I adjusted another of Betty Crocker’s recipes. This one was for banana bread (pg. 43), but I split it in half, added red currants, substituted sour cream for the buttermilk and baked it in mini muffin tins (does that qualify it as my own original recipe?) in a toaster oven.
The first pan turned out lighter than the second. This might be due to the fact that the first pan was light and the second was a dark "non-stick" pan.
Red Currant & Bannana Almond Mini Muffins
1/2 c + 2 T sugar
almost 4 T butter, unsalted
1 medium egg
1/4 c sour cream
1/2 t vanilla
2 medium-sized bananas, mashed
1 1/4 c flour
1/2 t baking soda
1/4 t salt
14 or so almonds, chopped
1/3 c red currants
Preheat oven to 350* F. Grease bottoms only of 2 mini muffin pans.
Cream together sugar and butter. Add the egg, sour cream, vanilla and mashed bananas. Blend together until smooth ( I used a hand held blender). Add the flour, baking soda and salt. Stir until just moistened. Fold in the almonds and currants.
Distribute batter evenly among muffin tins. Bake for about 15 minutes or until a toothpick comes out clean.
Cool for a few minutes in pan before removing to a wire rack to cool completely ( if you aren’t tempted to eat all of them fresh and yummy warm!).