These are a good after-school snack or lunchbox filler.

¼ cup shortening

1 cup sugar

1 egg

1-1/2 cups mashed ripe bananas (about 3 large0

1 teaspoon vanilla

1-1/2 cups flour

1 teaspoon baking soda

Icing:

2 tablespoons margarine

¼ cup brown sugar

1 tablespoon nondairy creamer

½ cup powdered sugar

Preheat oven to 350 degrees.  Line 12 muffin cups with paper liners.  Cream together shortening and sugar.  Beat in egg.  Add bananas and vanilla and mix well.  Stir in flour and baking soda. Pour into prepared muffin pans. Bake for about 25 minutes.  Cool for 5 minutes in pan before removing to wire rack to cool completely.

When muffins are completely cool, prepare icing.  Melt margarine over medium heat in a small saucepan.  Stir in brown sugar and nondairy creamer.  Bring to a boil.  Cool slight and whisk in powdered sugar. Drizzle over muffins.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!