Bananas are on sale most of the time here and we always buy a bunch to have on our fruit plate. Sometimes, they turn brown before we have any desire to eat them and this is one good recipe to make use of brown bananas - which are very sweet and fragrant for baking purposes. I tweak the recipe which I got from Alex Goh's Baking Codes to include chocolate because that's Johan's favorite combination. Instead of using cupcake trays, you can do this like a banana loaf bread too! Just use a loaf tin instead ;). I like this recipe also because you basically only need one bowl instead of the normal 2 bowls because of the need to separate the dry and wet ingredients for cupcakes.
Den här är ett gött som du kan göra om du här mogna banan. Jag här byta receptet en lite för att Johan älskar banan och choklad kombination. För recept i svenska, du kan gå här.
Ingredients - Makes about 24 standard size cupcakes
1/4 teaspoon salt
250g plain flour
2 teaspoon baking powder
1/2 teaspoon baking soda
150g corn oil or any neutral flavour cooking oil
80g dry roasted, chopped walnuts
80g chopped chocolate
- Whip the eggs with the sugar until light and fluffy.
- Mash up the banana and add it to the egg mixture with the salt and whip until thick.
- Blend in the milk well and add in the flour, baking powder and baking soda until well combined.
- Add in the oil until incorporated and then add in the chocolate and walnuts, leaving a handful of walnuts for sprinkling on top of the cupcakes.
- Line your cupcake tray with paper cups, and butter the top of the tray only, along the sides so the batter will not stick if it overflows. Fill up each cup to about 3/4 of the way, topping it with walnuts.
- Pre-heat your oven to 180 degrees celsius, bake it for 25-30 minutes until nice and golden brown.