We have a bad habit in our house, we keep buying bananas and then not eating them and most of the time they end up in the compost bin. If I remember, I try my best to use the over ripe bananas for baking. This morning I realised we had two over ripe bananas in our fruit trolley, so I decided to make banana and vanilla cupcakes.
Ever since I found the amazing cupcake recipe from Sally’s Baking Addiction, I have been using this recipe as the base recipe every time I make cupcakes. This recipe is so good and easy to follow that the cupcakes never turn out dry.
For the banana and vanilla cupcakes I used two over ripe mashed up bananas, I did not want the cupcakes to have a strong banana flavour.
The cupcakes were easy to make and were prepared in so little time and were baked in almost twenty minutes. I let the cupcakes cool on a wire rack for while and then I piped the cupcakes with yellow buttercream icing.
The banana and vanilla cupcakes tasted amazing, the cupcakes were so moist and the banana flavour was perfect. I was so relieved that the recipe worked out well.
Next time I may add some chocolate into the mixture, so the cupcakes are a little bit more naughty.
Banana and vanilla cupcake recipe
base recipe adapted from Sally’s Baking Adventures
1 and 2/3 cup of sifted plain flour
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1 cup of caster sugar
113 grams of unsalted butter, melted
1/4 cup of yoghurt
3/4 cup of milk
2 teaspoons of vanilla extract
2 over ripe bananas
125 grams of softened butter
2 cups of icing sugar
1 tablespoon of milk
1 drop of yellow food colouring
- Preheat oven to 160 degrees Celsius. Line cupcake tin with 12 cupcake cases.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar – mixture will be gritty. Whisk in egg whites, mashed banana, yoghurt, milk, and vanilla extract until combined.
- Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
- Divide batter among 12 cupcake cases and bake for 20 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool.
- To make the icing, mix butter and icing sugar in a bowl. Add 1 tablespoon of milk and 1 drop of yellow food colouring and mix. If mixture is too wet add more icing sugar. Pipe icing on the cupcakes cupcakes (I used Wilton 2D piping tip).