I'm back with another delicious fruit-filled, wholesome treat, this time featuring the fibresome banana. Now, I do love a good banana, but I always have to wait until they are perfectly ripe for me to eat; however, with these, you don't have to, as you can just bake them!
These banana cupcakes are made with a handful of ingredients yet are packed full of scrumptiously goodness. Not only are they perfect for lunch boxes and on-the-go snacks. But be warned, while baking; your kitchen will be filled with the most irresistible homely aroma of warm bananas tucked up in a cupcake treat. So, if you'd like to know how to make them, please see below:
2. Now add the 62 grams of wholemeal flour to the scales.
3. Measure out the cinnamon and add that to the scales. Pour the flour/cinnamon mix into a bowl.
4. Weigh out the sugar, mine was a touch over.
5. Add it to the mixing bowl and stir with a fork.
6. Now measure out the 50ml of rapeseed oil into a jug.
7. Crack the egg and place it in the jug,
8. Measure out the vanilla essence and beat it all together using a fork. Then, place to one side.
9. Peel the bananas, removing the skin and stringy pieces.
10. Cut thin slices of banana. (A few pieces for each cupcake). Place to one side.
11. Put the remainder of the banana(s) in a small blender/food processor and pulse until the banana goes to mush.
12. Now pour the oil/egg/vanilla combo from the jug into the food processor on top of the mushed banana.
13. Pulse until it all blends together.
14. Very carefully remove the blade and pour the wet banana mix into the dry mix in your mixing bowl. Mix together using a fork, ensuring all flour pockets have been removed and the mixture is combined.
15. Once combined, lightly hand whisk for a few seconds. (Optional)
16. When you are happy with the mixture, divide it into the cupcake cases using an ice cream scoop.
17. Once filled, place some thin banana slices on top of the mixture. Do this for each cupcake.
18. Place the cupcake tin in the centre of the oven and bake for approximately 15 minutes. Remove the cupcakes from the oven and test them with a cocktail stick to see if they are baked.
19. Remove the cupcakes from the tin and place them on a wire rack to fully cool. (I forgot to take a picture of this)!
20. Serve with a pot of tea.
If you would like to decorate the cupcakes, you can lightly dust them with icing sugar.
And there you have it! Beautiful on-the-go banana cupcakes.
Enjoy, and happy baking!
These banana cupcakes are made with a handful of ingredients yet are packed full of scrumptiously goodness. Not only are they perfect for lunch boxes and on-the-go snacks. But be warned, while baking; your kitchen will be filled with the most irresistible homely aroma of warm bananas tucked up in a cupcake treat. So, if you'd like to know how to make them, please see below:
Preheat the oven to one of the following:
- Fan assisted: 180°C
- Regular Oven: 190-200°C
- Fahrenheit: 356F
- Gas Mark 4
Equipment:
- Scales
- Measuring Spoons
- Mixing Bowl
- Fork
- Measuring Jug
- Sharp Knife
- Small Plate
- Small Food Processor
- Hand Whisk (Optional)
- Cupcake Tin
- Cupcake Cases
- Ice Cream Scoop
- Cocktail Sticks
- Wire Rack
Ingredients: - Makes 6 Banana Wholemeal Cupcakes (Half and Half)
- 62 Grams Allinson's Wholemeal Self-Raising Flour
- 62 Grams McDougall's Self-Raising Flour
- ¼ Teaspoon Ocado Cinnamon (More if you prefer).
- 50 Grams Ocado Granulated Sugar
- 2 Ripe Medium Sized Bananas
- 1 Large Egg
- 50 ml Mellow Yellow Rapeseed Oil
- ½ Teaspoon Nielsen Massey Vanilla Essence
Method:
1. Weigh out the self-raising flour.2. Now add the 62 grams of wholemeal flour to the scales.
3. Measure out the cinnamon and add that to the scales. Pour the flour/cinnamon mix into a bowl.
4. Weigh out the sugar, mine was a touch over.
5. Add it to the mixing bowl and stir with a fork.
6. Now measure out the 50ml of rapeseed oil into a jug.
7. Crack the egg and place it in the jug,
8. Measure out the vanilla essence and beat it all together using a fork. Then, place to one side.
9. Peel the bananas, removing the skin and stringy pieces.
10. Cut thin slices of banana. (A few pieces for each cupcake). Place to one side.
11. Put the remainder of the banana(s) in a small blender/food processor and pulse until the banana goes to mush.
12. Now pour the oil/egg/vanilla combo from the jug into the food processor on top of the mushed banana.
13. Pulse until it all blends together.
14. Very carefully remove the blade and pour the wet banana mix into the dry mix in your mixing bowl. Mix together using a fork, ensuring all flour pockets have been removed and the mixture is combined.
15. Once combined, lightly hand whisk for a few seconds. (Optional)
16. When you are happy with the mixture, divide it into the cupcake cases using an ice cream scoop.
17. Once filled, place some thin banana slices on top of the mixture. Do this for each cupcake.
18. Place the cupcake tin in the centre of the oven and bake for approximately 15 minutes. Remove the cupcakes from the oven and test them with a cocktail stick to see if they are baked.
19. Remove the cupcakes from the tin and place them on a wire rack to fully cool. (I forgot to take a picture of this)!
20. Serve with a pot of tea.
If you would like to decorate the cupcakes, you can lightly dust them with icing sugar.
And there you have it! Beautiful on-the-go banana cupcakes.
Enjoy, and happy baking!
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