Can’t eat just one Banana cupcake

This is a light and moist banana cupcake! Its moreish and you would just be like me – Can’t eat just one and reach out for the next one. If you prefer, do add cinnamon and walnuts or chocolate chips to this Banana cupcake and Enjoy!

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Can’t eat just one Banana cupcake

Can’t eat just one Banana cupcake

A light and moist banana cupcake! It’s moreish and you would just be like me -Can't eat just one and reach out for the next one. If you prefer, do add cinnamon, chocolate chips or walnuts to this Banana cupcake and Enjoy!
This yummy Banana cupcake can be made with plain flour and gluten free flour. There is Vegan option also - 1 tablespoon of ground flaxseed and 3 tablespoons of water to replace 1 egg or else use the Egg replacer as per the pack instructions.

Ingredients

  • Note : To make Self-Rising flour at home - Add 2 teaspoons of baking powder for each 150g / 6oz / 1cup plain flour (or G.F). Add the plain flour and baking powder into a bowl and whisk well. Self-Rising flour is ready.Then please follow the instructions as below to make the cupcakes.
  • Dry ingredients
  • 1¼ cup (140g) Self-Rising flour (or gluten-free Self-Rising flour)
  • 1 teaspoon baking powder (use gluten free for gluten free option)
  • ⅔ cup (135g) sugar
  • ¼ teaspoon salt
  • Wet ingredients
  • ⅓ cup (80ml) Vegetable oil (Sunflower oil)
  • 2 medium sized bananas mashed (140g)
  • 2 medium eggs ( Vegan option - 1 tablespoon of ground flaxseed and 3 tablespoons of water to replace 1 egg.)

Instructions

1.     Pre-heat oven to 400°F (180°C Fan – 200°C – Gas 6). 

2.     Prepare 12 silicone cupcake moulds. Alternatively use a 12 cupcake tray with cases.

3.     Mash 2 medium sized bananas. (140 grams)

4.     Mix well all the listed dry ingredients in one bowl.

5.     Mix well all the listed wet ingredients in another bowl.

6.     Then mix both wet and dried ingredients until just combined. Do not over mix as it will result in a dense cupcake.

7.     Pour the mixture into the prepared cupcake cases.

8.     The mixture should not be more than 3/4th of the case.

9.     Bake for 18 - 25 mins until a skewer inserted into the middle of each cupcake comes out clean.

10. Un-mould from the silicone cases and leave to cool completely on a wire rack.

11. Enjoy these moist fluffy banana cupcakes!

Notes

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Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 386 Total Fat 9g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 7g Cholesterol 29mg Sodium 768mg Carbohydrates 68g Fiber 3g Sugar 16g Protein 8g
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.