Food & Drinks Journal

How To Make The Perfect Banana Cupcakes

October 25, 2019
banana cupcake

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 bananas

-3 eggs

-2 tsp baking powder

-½ – 1 tsp cinnamon

-1 packet of dried banana

What you’ll need to do:

  1. 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)
  2.  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.
  3. In a separate bowl, sieve in the flour, baking powder and cinnamon. Then combine both mixtures and mix again!
  4. 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.
  5. For a sweet extra, serve with cream.

For other ways of warming up in autumn, scroll through our new-in section, or try cooking our autumnal recipes.

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