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Banana cupcakes
4.0 (1577 reviews)
These sweet little banana cupcakes make a great snack for the kids after a busy day, or for popping into their lunchboxes as a healthy treat. They can even with the help with the baking of this easy cupcake recipe.
Total Time45
Servings12
152
Caloriesper servingNutrition Information
152
Calories
7 grams fat
Fat
20.6 grams carbohydrate
Carbs
2.8 grams protein
Protein
1.1 grams fibre
Fiber
10 grams sugar
Sugar
Ingredients
- 100g baking spread
- 50g soft light brown sugar
- 3 bananas (about 300g)
- 2 eggs
- 150g plain flour
- 2 tsp baking powder
- ½ tsp cinnamon
- a pinch of ground nutmeg
- 12 dried banana slices
Instructions
- 1Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole cupcake tin with paper cases.
- 2Add the butter and sugar to a large bowl and cream together with an electric whisk for 2-3 mins until light and fluffy. Peel the bananas and add to the bowl in rough chunks along with the eggs. Beat again until everything is well combined and creamy. WATCH: How to cream together butter and sugar until light and fluffy Play Video We value your privacy We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies. Accept all cookies
- 3Sieve together the flour, baking powder and ground spices into another bowl. Add to the banana mixture and gently mix to combine.
- 4Divide the mixture between the paper cases and smooth the tops before adding a banana slice to each. Bake for 20-25 mins until golden and springy to the touch. Cool in the tin for 10 mins before transferring to a wire rack to cool completely. The cakes will keep for up to 3 days in an airtight container.