When I was younger, my Dad was a stay-at-home dad. This meant that he was responsible for the cooking. My Mum was the baker, but only when she felt like it. My Dad only had one thing he baked: banana cake.
Dad’s banana cake (and these banana cupcakes) is easily the tastiest use of overripe bananas. In fact, the recipe only really works with overripe bananas. And his motto: the riper the better.
I have distinct memories of my Dad going to the local grocers and asking if they had any bananas out the back that were too ripe to sell. Sometimes, when he needed the cakes for the next day, he would reject the bananas because they were not ripe enough.
Ironically, my Dad couldn’t make the icing or frosting for his banana cake. He still can’t. That job was always left up to Mum.
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I made the recipe my own
I still make banana cake, or rather banana cupcakes, when I have overripe bananas. Over the years, I have tweaked Dad’s recipe to make it my own. Today, I had some bananas that were overripe.
Dad would probably say that the bananas I used today were not as ripe as he would like. Overripe bananas – the kind that
Dad’s recipe involves throwing all of the ingredients into a bowl and stirring. It does make a lovely cake. I have made a
If you are like me and can’t but self-raising flour (it is not generally available in Germany) sifting the flour and baking powder helps to combine them. It also helps to add air to what can otherwise be a very dense cupcake. I recommend taking the time to sift the flour, even if you are using self-raising flour.
I also added an extra egg to the mixture. If you are making the classic cake, use one egg and bake for about 25-30 minutes.
I am my father’s daughter
Like my Dad, I have adopted my own way of baking to make things simpler.
Use the beaters to mash the bananas. There is no need to get something else dirty.
Tip: For most cupcake recipes, I prefer to use my stand mixer. However, for these banana cupcakes, a hand-held mixer is better. You can move a hand-help mixer around easier to position the beaters over the banana to mash them.
My measuring cup for this recipe (and almost all my recipes) is a simple, straight-sided coffee mug, the kind that normally has something political or slightly impolite written on it. I just guesstimate where the half and quarter marks would be. There is no need to get a number of cups dirty for this recipe.
The best way to portion the cupcake batter into the patty pans is to use a measuring cup for a 1/4 cup. This is almost always the right amount and it ensures that the cupcakes are all the same size.
This is easily the tastiest use of overripe bananas
Peter eats a banana for breakfast each workday. Miss M and I do not have a set number of bananas that we eat each day or even each week. So when we do the grocery shopping, we get enough for Peter plus one or two.
Frequently, Miss M and I will go a week without eating any bananas. Peter has also been known to forget to take one to work with him. Those weeks, we have an excess of bananas, which quickly become overripe.
These banana cupcakes are the tastiest way to use overripe bananas. They are delicious, moist and super easy to make. They keep well in an airtight container and can even be frozen (and used in school lunches).
Try these cupcakes next time you have overripe bananas
If you have overripe bananas and are looking for the tastiest way to use them, look no further! I have tried muffins and smoothies and even pancakes, but these cupcakes are easily the tastiest use of overripe bananas.
Like our moist chocolate cupcakes and our allergy-friendly chocolate cupcakes, these banana cupcakes are simple, yet delicious. In fact, this is true for all of my recipes.
Go decadent and memorable by turning these banana cupcakes into Elvis cupcakes with creamy peanut butter frosting and chocolate-dipped bacon (don’t knock it till you try it!).
Banana Cupcakes
Ingredients
- 1 1/2 cups of self-raising flour or: 1 1/2 cups plain flour and 2 tsp baking powder
- 3 ripe bananas
- 3/4 cup sugar
- 2 eggs if you are making a cake, only add 1 egg
- 1/2 tsp vanilla essence or vanilla sugar
- 125 g melted butter
- 1 level tsp of baking soda bicarbonate of soda
- 2 tbsp milk
Instructions
- Warm the oven to 180 °C and prepare cupcake tins with cupcake liners.
- Mash bananas in a bowl. Add sugar, eggs and vanilla and mix well.
- Sift flour/flour and baking powder into a separate bowl. Add half of the flour to the banana mixture and stir. Add the melted butter to the mixture and stir to combine and then add the rest of the sifted flour and mix well.
- Dissolve the baking soda in the milk and add to the banana mixture. Mix well to combine.
- Spoon the mixture into the patty pans until they are about 2/3 full. Place in the oven and bake for 15 minutes. Wait until the cupcakes have completely cooled before frosting.
Notes
Nutrition
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