When it’s cold and rainy (which it sure has been this past week in Berkshire) one of my favourite things to do is to fill our tummies with warm, comforting foods. And since I really hate to waste any kind of food, when I spotted a bunch of over-ripe bananas in the cupboard this afternoon I knew I could make good use of them! What better idea than to make some warm, fresh yummy banana cupcakes!
So, now here I am sharing this last minute thrown together banana cupcake recipe with you! I absolutely love the texture of this cupcake; it’s light, not too dense, with the perfect amount of banana flavor. You won’t mistake them for artificial ‘mock’ banana cupcakes at all which you can sometimes get. Every bite has a yummy banana taste.
3 medium eggs
220g unsalted butter
130g dark brown sugar
60g white caster sugar
200g plain flour (Doves Farm gluten free flour)
1 tsp gluten free baking powder
20g ground almonds
1 tbsp golden syrup
40g walnut pieces
3 regular bananas (over-ripe)
Pinch of salt
This recipe will yield 12 cupcakes
1. Line your cupcake tin, mash your bananas in a separate bowl & pre-heat your oven to 155 degrees Celsius (fan-assisted)
2. Cream your butter and sugars until light and fluffy
3. In a separate bowl weigh and sieve your flour, baking powder, almonds & salt
4. Back to the butter mixture add your eggs, one by one. Once all combined add your dry ingredients.
5. Next add your mashed bananas, walnut pieces & golden syrup folding in, but being careful not to over-mix.
6. Finally, spoon into your liners filling quite high as they don’t rise as much as normal cupcakes.
7. Bake for 25 minutes, and when done leave to cool on a wire rack
I was a bit intrigued as to how these would turn out and worried they may be too dense, but they are actually the complete opposite to that. They were so light and fluffy, but also really moist and flavoursome. I didn’t add any topping as they really don’t need it, so they are perfect for a quick snack & far more nutritious too (it is January after all, and I can’t be the only one trying to be a little healthier). But if I was to top these with anything I’d probably choose a caramel buttercream,or maybe drizzle them with honey & chocolate maybe?
This recipe will also work fine with regular flour and the nuts can also be left out.