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This week I’m going bananas with the boys. This easy recipe is 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 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!
Enjoy.
Gaby Van Clarke
Our kids often ask for a cake or biscuit etc, but I’m very conscious of not letting them have too much sugar. Would you believe they still willingly hand their party bags in to me so I can decide which sweets they can have, rationed over as long as I can get away with! So...
Cherries are in peak season now. Huge shiny ripe ones at our local farmers market sell out in the first hours. This simple classic French dessert of fruit traditionally uses black cherries, baked in a light custard and served warm or cold. Perfect for summer.