These make a great snack for young kids. The recipe makes 12. You can freeze them and just defrost them when needed. Pack it in their lunch box or let them have one for breakfast!
If you’ve read this post, you will know that sometimes in my kitchen there are no bananas and someone will ask for them. Then some days, you guessed it, bananas are there but no soul is eating them. On these days, I freeze them and give them a second chance in the form of cakes and this cupcake.
First you need all the ingredients ready.
Put the softened butter and sugar in a mixing bowl and use a hand held or stand mixer to beat. They should come out looking ‘light and fluffy’ – which most recipes will say. I say beat for a while until combined well. I mean I don’t even know how to look to see if it’s light and fluffy! The VERY first time I baked, I was mixing butter and sugar with a mixer and I started panicking like I didn’t know when to stop so I called up my sister and started yelling ‘what is light and fluffy!!!’ – and she was like ‘WHAT ARE YOU TALKING ABOUT!’
Then add in the eggs one by one and beat till well combined.
Add in the mashed bananas and you can just mix using a spatula. Yes very ripe bananas usually look quite ugly after being mashed.
Add in the baking soda and milk and use mixer to beat.
Add in flour and use mixer to beat till combined well. Then add in chocolate chips if using and mix with spatula. You don’t want to overbeat the batter.
I usually am able to fill 12 cupcake liners with this batter. The batter is quite thick and easy to scoop and drop into the liner.
I hope you try this recipe and enjoy the baking process. I bake these for between 15-18 minutes. Use a toothpick or cake tester to check for doneness. We like ours with a light golden colour on top.
Did you try this recipe?
Please do let me know if you've tried it, by leaving a comment or tagging me on IG @thesuddencook.
- 125 g butter I almost always use salted butter in my bakes.
- 175 g sugar
- 2 eggs
- 2-3 large mashed ripe bananas
- 1 tsp baking soda
- 2 tbsp milk
- 1 tsp baking powder
- 225 g plain flour sifted
- Pre-heat oven to 170C.
- Use a mixer and beat butter and sugar till they have combined well.
- Add in eggs one at a time and continue to beat.
- Mix in mashed bananas.
- Add baking soda which has been dissolved in hot milk (just zap the milk in the microwave for 20seconds then stir in baking soda).
- Mix in sifted flour and baking powder. Optional: Add in some chocolate chips.
- Spoon about 2 tablespoons and a bit more of batter into each cupcake liner. This recipe makes 12 cupcakes.
- Bake for 15-18 mins. It should be lightly golden on top. Test for doneness by inserting a toothpick to see if it comes out clean.
- Top tip is to remember to bring the butter and eggs to room temperature before baking.
- Remember the key is for the bananas to be very ripe. I had some frozen bananas so I used those. I find they turn wet and soggy if removed from freezer too early so I remove as I start making the batter and later mash and add them in.
- Don't over mix/overbeat the batter.
- To mash bananas - put in bowl and use a fork to mash. Don't overmash leave some lumps in there.
- Instead of chocolate chips, you can also add in some toasted pecans or walnuts.