Banana Cupcakes

No sugar banana cupcakes are full of ripe bananas and topped with a slice. NO need to add sugar but for sweeter cupcake I recommend to add 135g soft brown sugar. These delightful bakes are the perfect tea time treat for any toddler or banana lover.

20 minutes

25 minutes

180ºC

Ingredients

188g plain flour

- sifted
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
3-4 medium ripe bananas

- mashed
1 small ripe banana

- for slices to be placed on top
85g butter

- melted or non dairy alternative
1 large egg
1 tsp vanilla paste
2 tbsp milk

- or non dairy alternative

Instructions

Prepare tin:
01 Line cupcake baking tin with 12 paper cupcake liners.
Mix dry:
02 Whisk the sifted flour, baking powder, baking soda, cinnamon together in a medium bowl. Set aside.
Mix wet:
03 In a separate large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, egg, vanilla extract, and milk. All can be mixed by hand if you prefer.
Mix altogether:
04 Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. Batter will be thick.
Assemble:
05 Spoon the batter into liners, filling them all the way to the top. Slice thickly a banana and lay the pieces on top.
Bake:
06 Place in the oven and bake until golden and firm to touch.

Notes

Cupcakes will stay fresh covered at room temperature for a few days or in an airtight container in the refrigerator for a day or two more. They freeze well.