Back 2 School Banana Cupcakes
I mean... this recipe just GIVES! Lunchbox gold from the bananas nobody would eat.
Serves: 12
Prep time: 15 minutes
Cook time: 25 minutes
INGREDIENTS
4 brown/old bananas
1 tablespoon soft butter
1 cup sugar
1 teaspoon salt
1 egg
2 cups self-raising flour
1 tablespoon milk
2 tablespoons sprinkles (optional)
METHOD
Preheat the oven to 180C fan-forced.
Line a 12 cup muffin tin with paper cases.
You can use a stand mixer or a hand beater for this.
Start by placing the peeled bananas in the bowl along with the butter, sugar and salt.
Beat until smooth, then add the egg and continue to beat until fully combined.
Use a spoon or very low speed to mix through the flour until just combined.
Mix in the sprinkles the same way - gently with the stand mixer or with a spoon.
If the bananas are small and you need more liquid, add up to 2 tablespoons of milk and mix well.
Use two spoons or an ice cream scoop to three-quarter fill each cupcake case.
Bake for 20-25 minutes until golden and puffed.
Remove from the oven and cool on a rack before storing in an airtight container.
HINTS
Make them healthier: swap in wholemeal self-raising flour, halve the sugar (or substitute honey or maple), and trade the sprinkles for 1/2 cup sultanas, chopped walnuts, 1/4 cup oats or a grated carrot added at the start.
Make them party: keep the sprinkles, ice with cream cheese or buttercream, burrow out the tops and fill with whipped cream and jam, tuck a marshmallow in the centre before baking, or stir through choc chips instead.
The browner and spottier the bananas, the sweeter and more moist the cupcakes - this is the retirement plan for the fruit bowl rejects.
NUTRITION (per recipe total, serves 12 - guide only):
Energy: approximately 11150kJ (2665 calories)
Protein: 40g
Fat: 25g
Saturated fat: 12g
Carbohydrates: 560g
Sugars: 300g
Fibre: 15g
Sodium: 3700mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.