This week I’m going bananas with the boys. These two easy recipes are a great way to use up bananas on the turn. I even hide some especially for baking and freeze them for when I need them.
Ingredients:
125g peanut butter
110g oats
40g dark chocolate chips
2 large or 3 small overripe bananas
2 tbsp maple syrup
1 tsp vanilla essence
1 tsp ground cinnamon
½ tsp bicarbonate of soda
1 egg
Method:
Preheat oven to 180⁰C and line a 20 x 20cm baking tray with parchment paper.
Beat the egg, then mash the bananas and add, continuing to beat until mixed. Add all the other ingredients and beat until everything is combined. Pour the mixture into the prepare tray and bake for appx 20 mins.
Once ready take out and leave to cool on a wire rack.
Banana & Chocolate Cupcakes
Ingredients:
125g plain flour
125g light brown sugar
80g dark chocolate chips
65g unsalted butter
2 overripe bananas
1 tsp baking powder
½ tsp vanilla essence
1 egg
Frosting:
150g icing sugar
50g unsalted butter
20g cocoa powder
40ml whole milk
Method:
Preheat oven to 180⁰C (160⁰C fan) and line a muffin tray with 6 cupcake cases.
Beat the butter and sugar until smooth and creamy. Add the egg and continue to beat. Add all the other ingredients except the choc chips and beat until everything is incorporated. Finally add the choc chips and fold in with a spatula/spoon. Pour the mixture into the prepared cupcake cases. Place in the oven and bake for appx 25 mins, (a skewer inserted will come out clean when they are ready) and they will turn slightly golden and be firm to touch.
Once ready take out the oven and leave to cool on a wire rack.
Only frost them once they are completely cooled. To make the frosting, simply place all the ingredients in a large bowl and whisk for a few minutes. The frosting should be light and fluffy. You can spread the frosting over the top of the cupcakes, or pipe it into them with a nozzle of your choice. And for a healthier option, don’t frost them, although the boys can get upset when given an unfrosted version!
Gaby Van Clarke
