As usual, I had a load of bananas that were going brown and needed using up so I thought I’d make some banana and choc chip cupcakes. They turned out very, very moist – no surprise as I knew I was pushing my luck when I added a couple ounces more banana than I should have done! However, they’ve all gone so they couldn’t have been too bad
This recipe makes about 12 large cupcakes:
4oz butter, softened
4oz caster sugar
4oz self raising flour
4oz mashed banana (or 6oz if you want super moist, stodgy cakes like mine!!)
2oz milk choc chips (or dark choc if you prefer)
Preheat the oven to about 180°C. Put cupcake cases into a 12 hole muffin tin. Cream the butter and sugar together, or throw it in a food processor like I do! Mix in the eggs and a spoonful of flour then fold in the rest of the flour. Stir in the mashed banana and choc chips, half fill each cake case and bake for about 20 mins or until the cakes are springy to the touch and a skewer inserted comes out clean.
Once they were cool, I mixed up a chocolate icing using cocoa powder made into a paste with boiling water, icing sugar and a few drops of water. Yummy!