Hi everybody! It seems like the more leafs fall off the trees, the more excited I get about baking. I’ve been wanting to bake a banana bread for quite a while and when I found some overripe bananas at the bottom of my fruit basket some time ago, I also found out I don’t have a cake-shaped baking tin. Instead of a cake I decided to bake cupcakes and I am happy to share that this turned out to be an even better solution!
1 tbs baking powder
a pinch of salt
2/3 overripe bananas
2 bags of vanilla sugar (or: 4 tablespoons)
1 tbs cinnamon
Start with mashing your bananas: you can use a fork to do this. This is very easy to do as your bananas are so soft. The mixture doesn’t have to be smooth - just make sure the banana chunks aren’t too big.
Add the sugar, egg and vanilla sugar to this banana mixture. Melt your butter - using your microwave (1 minute) will be the easiest way. Let your melted butter cool down before you add it to the batter: you don’t want your egg to cook! Mix everything (you can use a spoon to do this) and add the flour, baking powder, cinnamon and salt. Mix again.
Pre-heat your oven to 200 degrees Celcius and leave your little cakes in there for about 20-25 minutes. Don’t be fooled by the color: the cupcakes get dark quite easily, but they’re supposed to. Use a toothpick to check if your cupcakes are done: if it comes out clean, you know you can take the cupcakes out.
Banana bread is quite crumbly and that’s why I think that isn’t a handy on-the-go snack - these cupcakes, however, won’t make a mess in your bag when you take them with you.
From now on, you won’t ever have an excuse for throwing rotten bananas away. The thing with this recipe is: the riper the bananas, the better. If you ever decide to try this recipe out, don’t forget to let me know what you thought about it.