Did you ever have a recipe that you completely forgot about for twenty years? I did! What was I thinking?
The other day I called my sister to find out what she’s been up to and she told me that her and the kids were making “Aunt Linda’s Banana Gems”! I blushed for I haven’t made Banana Gems in twenty years! I did remember how delicious they were. I’m also embarrassed for I can’t tell you how many times we’ve tossed bananas like these in the trash.
I forgot about the delicious, sweet, ripe fruit hiding under the freckled, bruised skins.
I quickly brought out Pandora’s Box to see if I can find that hidden treasure!
I did not forget how easy they were to make and throw together in the morning. I did not forget biting into them and the crunchiness of the outside crust against the silky sweetness that lies within.
Ah! I found the recipe and let’s see if memory serves me well.
Smash the bananas in a bowl with a fork while you cream the butter, sugar and an egg in the mixer.
Combine flour with baking soda and measure out 4 tbs. of sour cream (I use lowfat).
Alternate placing flour mixture and sour cream to the creamed butter/sugar mixture – mixing only until the dry ingredients are absorbed. Stir in vanilla.
Fill muffin pan or paper baking cups 2/3 full.
Bake for 20 minutes in a 350 degree oven.
BTW – this recipe makes exactly a dozen muffins (with no dipping in the batter!).
Twenty minutes later…you’ll find these little ‘gems’ waiting for you…
Memory served me well…they were as delicious as they were twenty years ago!
1/2 cup butter
1 cup sugar
2 bananas, smashed
1 tsp. baking soda
1 1/2 cups flour
5 tbs. sour cream
1 tsp. vanilla
Cream together butter, sugar and egg in mixer. Add smashed bananas. Blend together baking soda and flour. Add to creamed mixture alternately with sour cream, mixing only until dry ingredients are moistened. Stir in vanilla. Fill muffin pan or paper baking cups 2/3 full. Bake at 350 for 20 minutes.