Tuesday, September 12, 2006

Banana Walnut Cupcake

This recipe posted by MamaC at kc is actually a banana bread but I have baked it as cupcakes. As always I prefer baking as cupcakes as they are faster to bake and no slicing is required when serving. The cupcakes has a nice banana fragrance and a lovely texture. Currently this is my favourite banana cake.

Makes 12 muffins

3 bananas, mashed
150 gm sugar
¾ cup vegetable oil (150 gm)
2 eggs
2 tsp vanilla

2 cups flour (250 gm)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
30 gm walnuts
handful of raisins

1. Preheat oven to 170°C.
2. Do not use a mixer just use a wooden spoon to stir your mix.
3. Add sugar, oil, eggs, and vanilla to mashed banana and mix well. Add sodas, baking powder and salt to flour and add to banana mixture. Finally add the walnuts and raisins. Mixture must be “pancake” thick.
4. Spoon mixture into paper cases or muffin tins.
5. Bake for 27 minutes or until it looks dark in color.
6. Remove and cool on wire racks.

Note : Adjust sugar level according to taste.

Recipe : MamaC @kitchencaper (adapted)


Anonymous said...

i am interested in making this cake, may i know how big is your banana used and you used which type of banana, thank you

Sinner said...

I use 3 large over ripe Ecuador bananas. The type is not so important but make sure it is over ripe for that added fragrance.

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