At the minute, staying indoors seems like the only solution to this – what feels like – subfreezing weather. So, to make the most of your end-of-year hibernation, why not try out your culinary skills (that may need dusting off after a long summer)?
And cooking something that everyone can joy is the best way to start – you know, easy lunchbox snacks for the kids, as well as something healthy for you. To save you searching, we’ve found the perfect choice – drum roll please…it’s banana cupcakes! Jam-packed with energy and nutrition, these fun treats are quick to bake and are seriously in low calories. Plus, they’re sprinkled with delicious cinnamon – hello autumnal dining! For all our help and guidance on how to cook these seasonal goodies, keep scrolling.
For 12 servings, you’ll need:
-60g light brown
-100g baking spread
-160g plain flour
-2 tsp baking powder
-½ – 1 tsp cinnamon
-1 packet of dried banana
What you’ll need to do:
- Preheat your oven to 180 degrees. Then, set up your 12-hour cake tin with paper cases. (Remember, these cakes can freeze for up to 3 months, so if you want to bake more, try doubling the ingredients)
- Whisk together the butter and sugar in a large bowl until light and fluffy. Add in banana chunks (peeled and roughly cut) and the eggs.
- In a separate bowl, sieve in the flour, baking powder and cinnamon. Then combine both mixtures and mix again!
- When transferring the mixture into the paper cases, separate evenly, smooth the top and add a banana slice. Bake for 25 minutes for a golden finish, then leave to cool on a baking rack.
- For a sweet extra, serve with cream.