This is my basic and the most often used banana-bread formula. I do vary flavors, play with different flours, but I usually keep the proportions of the main ingredients the same. The bread is moist but not wet or sticky, just as good as any banana bread should be. I bake this batter as a loaf, cake layers or cupcakes, according to my mood or need.
Let me explain the cupcakes’ weird name. They are indeed banana cupcakes (banana number 1), filled with banana caramel (banana number 2, caramel number 1) and frosted with caramel cream cheese frosting (caramel number 2), and garnished with banana chips (banana number 3).
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