Golden brown tops with a lovely crunch and soft fluffy center.
Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
Whisk flour, baking powder, baking soda, and salt together in a bowl. Mix mashed bananas and sour cream in a separate bowl.
Beat sugar and oil in a large mixing bowl. Add eggs and mix until light and fluffy. Mix in liqueur, then flour mixture. Add banana mixture and mix just until combined, scraping sides of the bowl quickly; don’t overmix. Pour batter into the prepared muffin cups, filling 3/4 full.
Bake in the preheated oven until tops are golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
Meanwhile, dissolve instant coffee in hot water in a medium bowl. Stir in confectioners' sugar, oil, and liqueur. Drizzle over cooled muffins.
Per Serving: 153 calories; protein 1.9g; carbohydrates 22.9g; fat 6.2g; cholesterol 16.9mg; sodium 126.2mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.