Banana cupcake recipes
Our top 3 of 5 Banana cupcake recipes
- 300g plain flour
- 100g soft brown sugar
- 50g butter
- 1 egg
- 3 ripe bananas
- 70g fromage frais
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 1tsp cinnamon
- Dash of milk
- 70g butter
- 170g icing sugar
- Few drops of vanilla essence
- Dash of milk
- 1. Melt the butter, stir in the sugar, then beat in the egg. Mash the banana together with the fromage frais & cinnamon, then stir it in to the buttery mixture.
- 2. Sift in the flour, baking powder & bicarbonate of soda, mix until combined, adding a little dash of milk if it's a bit dry.
- 3. Line a 12 hole bun tin with paper cases & spoon in the mixture. A batch should make 18 cupcakes. Bake them in the oven at 190c/GM5 for 10-12 minutes until golden brown & well risen, lift out & leave to cool completely
- 4. To make the frosting, cream together the butter & icing sugar, adding a few drops of vanilla & a little dash of milk to help it along. Top the cupcakes with the frosting, I added a banana chip to the top for decoration.
This makes a great large cake too - just double for 2 X 18-20cm sandwich tins (or 3 X 15-16cm) or triple for a large 23-25cm cake tin. Leave plain, dust with icing sugar or decorate with buttercream or cheese icing of your choice. Vanilla, chocolate, orange and lemon all work well.
- 60 g Unsalted butter
- 55g Caster sugar (normal or golden)
- 55 g Light brown sugar (normal or muscovado)
- 1 Egg
- 1 large or 2 small Banana(s)
- 2 tbsp Natural yogurt
- 100 g Self-raising flour
- ½ tsp Baking powder
- ½ tsp Bicarbonate of soda
- Pinch Cinnamon
- Few drops or ½ tsp Vanilla extract or vanilla paste
- Preheat the oven to 180°C. Line a muffin tin with 8 - 10 paper cases.
- In a mixer, or with an electric hand-whisk, beat the butter and both sugars together until pale and creamy, then beat in the egg and vanilla, if using.
- Peel the banana(s) and mash with the yogurt (you can do this by hand with a fork, or use a stick-blender to puree), then add to the bowl and beat well.
- Sift in half the flour, baking powder, bicarbonate of soda and ground cinnamon, beat to combine, then sift in the rest and beat again until smooth.
- Spoon the cake mixture into the paper cases and bake for 15 - 20 minutes, until a skewer comes out clean when inserted in the centre.
- Leave to cool in the tins for a couple of minutes, then remove from the tins and leave to cool completely on a wire rack (or sneak one while it is still warm! - particularly good with a dusting of icing sugar and a drizzle of maple syrup!). Because these are really moist little cakes, they will keep really well in a tin for up to 4 days and you can make them the day before icing, if you want to.
- 3 eggs , beaten
- 1 cup flour
- ¾ cup milk
- ¾ cup dark brown sugar
- 3 very ripe bananas, mashed
- 2 tsp. baking powder
- 1. Sift flour and baking powder in a large plastic bowl.
- 2. In another small bowl, beat the eggs. Then, pour them in to the flour and baking powder. Add the milk as well. Whisk the batter until very smooth. Then, add the brown sugar. Once again, whisk until smooth.
- 3. Mash the bananas until they are somewhat smooth. add them to the batter. Whisk the batter until smooth and even.
- 4. Put cupcake liners in a cupcake tin. If you have calorie-free oil spray, spray the liners. Then, fill the molds with batter until 2/3 of their height.
- 5. FOR OVEN: Bake the cupcakes for approximately 10-15 minutes in your oven on 180 degrees Celsius until they spring back at a light touch, leaving no dents.
- 6. FOR MICROWAVE: It's super easy and still delicious to bake these in the microwave. For a strong microwave, 1 minute and 10 seconds for each cupcake is perfect.