Today's entry is Almond Banana Bread which comes from Joy the Baker (have you been to her site?  You gotta go!), who thanks SmittenKitchen, who thanks SimplyRecipes.   I've edited this to replace the almond oil, because it costs $9 per bottle and there is just no way I'm spending that much to use 2 tablespoons!  Still, banana bread made in mini muffn tins is really cute on a cookie platter.  And is a passing nod to healthy...

3 to 4 bananas, ripe, 3 if they're large, 4 if they're small
1/3 cup melted salted butter (this is where she called for that little bit of almond oil.  Use vegetable if you desire)
3/4 cup light brown sugar,
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (ok, this I WILL buy...)
1 teaspoon baking soda
1 dash salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 dash ground cloves
1 1/2 cup flour
3/4 cup almonds, coarsely chopped

No need for a mixer for this recipe.
Preheat the oven to 350°F. 
Mash butter, oil if you're using it, and bananas in a large mixing bowl.
Mix in the sugar, egg, vanilla and bourbon, then the spices.
Sprinkle the baking soda and salt over the mixture and mix in.
Add the flour, mix. Add the almonds, and stir until just incorporated.
Pour mixture into a buttered 4×8 inch loaf pan.
Bake for 1 hour.
Cool thoroughly before slicing.

I'm not sure how long this will take in mini muffin tins - but I'll post back after I do it.