Bananas work so well when used in baking, as they become almost caramel-like when they cook. Chocolate Frosting works particularly well with these, but Vanilla or Cream Cheese can also be used.
120 g plain flour
140 g caster sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
a pinch of salt
80 g unsalted butter. at room temperature
120 ml whole milk
120 g peeled banana, mashed
1 quantity Chocolate Frosting
40 g dark chocolate, grated with a cheese grater into shavings .
Preheat the oven to 170°C (325 F) Gas 3 .
Put the flour, sugar, baking powder, cinnamon, ginger, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed unel you get a sandy consistency and everything is combined Slowly pour the milk into the flour mixture, beating well until all the ingredients are well mixed Add the eggs and beat well.
(scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
Stir in the mashed banana by hand until evenly dispersed Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for about 20 minutes, or until light golden and the sponge bounces back when touched Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely .
When the cupcakes are cold, spoon the Chocolate Frosting on top and finish with the chocolate shavings.
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