Are you in the mood for something delicious, easy, and not too bad for you? I have a suggestion: these banana cupcakes based on Mary Berry’s banana loaf.
As an added bonus, they’re fun to make with young kids. My two year old thoroughly enjoyed mashing the bananas as well as the more serious business of pouring the ingredients in the mixing bowl.
And, as an added added bonus, they’re a great way of using up over-ripe bananas.
They’re incredibly tasty as is, warm from the oven, crispy on the outside and soft on the inside, without any icing or toppings (the healthy option), but here are a few suggestions if you want to add a little something extra:
- Melt some butter, mix in some cinnamon and caster sugar, and pour or brush onto each cupcake while still warm;
- Pour honey over the cupcakes straight after you take them out the oven;
- Pour melted chocolate over them once they’ve cooled down (why not?)
- Frost them with citrussy buttercream icing;
- Smother them in cream cheese icing.
Right. Enough of the obligatory rambling. Here’s the recipe:
Preheat oven to 180ºC (160ºC fan).
Put 12 cupcake cases in a cupcake baking tin.
100g soft butter
175g caster sugar Cream these in a mixing bowl.
2 large eggs
2 ripe bananas (mashed) Add these a bit at a time while beating.
225g self-raising flour
1 tsp. baking powder Sift these together and fold into the batter.
2 tbsp. milk The batter should be thick but just about pourable, so add
less or more of the milk until that consistency is reached.
Spoon mixture into individual cupcake liners and place in preheated oven for 20 minutes (all ovens vary of course, so bear this in mind when setting your timer). Cupcakes are done when dark brown on top and a skewer comes out clean when inserted into the middle of one.
Place them on a wire wrack to cool a little, although they are best served warm with butter, in my opinion.