The other morning I awoke with a strong craving for honey. It wasn't the kind of craving that could be satisfied by just mixing a little bit of honey in my tea, but the kind where I needed an entire food devoted to it. I started off with the plan to make a honey cake filled with bits of dried fruit, but halfway through measuring I realized that I didn't have nearly enough honey as required for the recipe. So, I cleaned everything up again and started anew with a recipe for Honey & Banana Cupcakes from 500 Cupcakes since I had a whole pile of bananas that needed to be used soon. I haven't had the best of luck as far as that cookbook goes, but these turned out quite scrumptious. The bananas contributed to a perfect moistness and the honey brought out that beautiful sweet flavor that only honey can do.
Banana and Honey Cupcakes: adapted from 500 Cupcakes
1 3/4 cups (about 4) mashed ripe bananas
3/4 cup packed light brown sugar
1/4 cup honey
4 tablespoons margarine or butter, melted
2 cups self-rising flour (if you don't have self-rising flour on hand, you can easily make some yourself)
Pinch of salt
Frosting of choice (I used cinnamon buttercream, but honey, cream cheese, or brown sugar frostings would all work great) or powdered sugar
Preheat the oven to 350 degrees F. Line muffin pans with paper liners.
In a large bowl, combine the bananas, sugar, honey, and margarine/butter. Beat with an electric mixer until well blended. Slowly add the flour, baking powder, and salt, and mix well.
Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Remove the cupcakes and cool on a rack. When completely cool, frost or sprinkle with powdered sugar.
Store in an airtight container for up to 2 days, or freeze for up to 3 months.