It’s always sad saying goodbye and when one of my favourite families had to say goodbye recently, I was more than a little upset. Especially because they are some of my most vocal followers here at Fudgingood. It was made a little easier by the fact that I was given this recipe by the daughter as a birthday/goodbye present. So when that lovely, young lady asked me to feature her banana cupcakes on my blog, I couldn’t refuse, especially when they taste as absolutely amazing as Anna’s cupcakes do. Please see Anna’s delicious recipe below.
To make 12 cupcakes take:
- 2 bananas
- 150 gms caster sugar
- 175 gm self-raising flour ( The astute among you will see I’ve used plain flour, if you’re out of self-raising use 175gm of plain flour and 2 tsps of baking powder)
- 125gm butter
- 1 egg
- 90ml of milk
Preheat the oven to 180°C and line your baking tin with cupcake cases.
Cream the butter and sugar together in a bowl. Melt the butter ever so slightly. Add the egg and beat until well combined.
Sift the flour and then add the milk and flour to the butter mix a little at a time and stir until smooth.
Mash the banana in a bowl and mix the banana into the batter.
Place the batter in the cupcake cases and then bake in the oven for 15-18 minutes.
Once they’re baked allow them to cool completely and then decorate them as you wish. I took Anna’s words to heart and decorated them with freshly whipped cream and a toffee sauce. For the toffee sauce recipe see my recipe for peanut butter and banana pie
