Today is my first ever recipe post! (Well, for food anyway. I do have cocktail recipes on here!). And, I just had to do this, because I have been seeing banana bread EV-ER-Y-WHERE at the moment! The banana loaf has been taking over blogs, YouTube channels, and Instagram feeds, so I just had to try it!
However, I decided to add a little twist to my loaf and to use a loaf recipe, but for cupcakes! This was partly because I didn’t have a loaf tin, and partly because cupcakes are just so much more convenient (or I think so anyway!).
Okay, let’s go!
- 140g butter
- 140g caster sugar
- 2 large eggs
- 140g self-raising flour
- 1 tsp baking powder
- 2 very ripe bananas
- handful dried banana chips, for decoration (or recipe to make your own within this post!).
Preheat the oven. 180C/160C fan/gas 4.
Cream together the butter and sugar, it should turn light and fluffy like in the picture below! Add the eggs, and mix.
Add the flour gradually, folding not mixing! Then add in the baking powder.
Mash the bananas (I used a potato masher but I think a fork may have been easier!), then add them to your main bowl and mix.
Spoon into cupcake cases. I found that 2 tbsp. was the best amount for my particular cases, but they can vary!
Bake for between 25-30 minutes (until a skewer comes out clean). Leave to cool, whilst you make your icing!
Icing and Banana Chips
- Icing Sugar (any! I use royal)
- Lemon Juice
- 1 Banana
Cut a banana into thin pieces (I used scissors!). The thinner, the better.
Cover a baking tray with baking paper (or greaseproof paper) and line up the banana!
Drizzle the banana pieces with a little bit of lemon juice (not too much!).
Bake on the bottom shelf of the oven (whilst cupcakes are still baking) for around an hour. Make sure to turn them over half way through!
Create a watery icing. I used 2 parts icing sugar to 3 parts water. It needs to be solid enough to dry, but watery enough to drizzle!
Add banana chips on top of the icing.
Voila! Now you get to enjoy them!
I’m really glad that I decided to alter the recipe in this way, as the cupcakes are the perfect portion size for me and they look so cute! Plus, they’re a little more portable.
Thank you so much for reading this post, and do let me know if you decide to give this recipe a go!
*Recipe adapted from BBC Good Food.