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My family & I loved this recipe! I had some canned blueberries and used those instead of fresh/frozen. I drained them really well (did not rinse them) and folded them in gently. The can provided about 1 cup blueberries. I also used a well-greased 12x8 glass baking dish instead of a cupcake tin. I baked it at 350-degrees for 25 minutes, but it was not done at that point. I continued baking it for another 10 minutes (35 minutes total) before the toothpick came out clean, and it was fully baked throughout at that point. However, it might have come out slightly more moist if the timing had been a few minutes less. I glazed it with a simple powdered sugar & milk glaze, which everyone liked. The only thing I forgot to do was add the vanilla, but it still tasted fine. I think this snack cake would be better with nuts (walnuts or pecans), although my family liked it fine without them. I plan to make this again sometime for refreshments at my Sunday school class. Yummy stuff! Good for breakfast or anytime!
Nice tasting snack cakes. They were so moist and delicious. Thanks for posting.
These are super banana-y and yummy! Next time we make them though, we're going to sub 1/2 applesauce for all the butter.
These are great! I made them and took them to work...everyone loved them! Very moist and delicious! Thanks for sharing. Made for ZWT.
These are Wonderful! My 11 and 13 yr old daughters made them by themselves today. They turned out very tasty. Made for ZWT for the Golden Gourmets
Yummy cake muffins - sweeter in taste than regular muffins. DD (toddler) enjoyed these as well. I made these gluten free using my go to recipe Any Kind Muffins (Gluten Free) to do so. Here is what I did, I made a half batch of this recipe to match up to Any Kind Muffins (Gluten Free) and I got 12 medium muffins. I used white sugar, butter, yogurt in place of the buttermilk, halal vanilla paste, and the fruit and egg. I used 1/2 cup brown rice flour, 1/2 cup white rice flour, 1/4 cup plus 1/3 cup tapioca starch (didn't have the potato starch on hand), plus 1 tsp guar gum, I used a bit over a tsp baking soda and added 1 tbs apple cider vinegar to the wet ingredients because of corn allergy/not using cream of tartar reasons, in part to replace the baking powder, plus 1/4 tsp sea salt. I filled my muffin liners generously as that is what you must do baking a gluten free muffin as they do not rise as much, as specified in the base recipe. I baked them for 25 minutes and they were done. Made for ZWT7 Pacific Islands, for my team Food.Commandos
These are great snack cakes that we had for breakfast this morning. The bananas (I used only 2 since that's all I had on hand) contributed such a nice added flavor. I don't think I would ever consider leaving them out of this recipe. Thank you for another wonderful recipe, tomsawyer. Made for 2009 Fall Pick-A-Chef.
I cut the recipe in half but other wise followed it exactly except for the addition of a little nutmeg and cinnamon. These came out heavy and gummy, with an overbearing sweet banana flavor. I cooked them for the stated time, even though they tested done, DH though they were too soft inside so we cooked a little more, to no avail. The texture is really what lost it for me, sorry I can't eat them. Made for ZWT 5 ZINGO
Very Good! Always looking for another blueberry recipe and the bananas in it were a big hit.Made for Zingo ZWT 5 for RRR
Unbelievable! The whole pan is gone already! Made these for the family to have for breakfast over the next couple of days, and they barely made it through the first one. I used frozen blueberries, although I think I will use fresh next time. Dang bananas aren't ripening fast enough so I can make a new batch! Thanks for posting! Made for ZWT5