In my home, there is a clear, distinct division: Those who like bananas and those who will have absolutely nothing to do with the fruit. It’s extremely surprising, then, that everyone wants their share whenever I bake up these banana cupcakes. It’s a feat, really, because these very people who wax lyrical about these little goodies are the very same people who would not touch a fresh banana. I have no idea, maybe the final baked taste of the bananas in the cakes is a lot more palatable to them. Needless to say, those who already like the fruit can’t wait for these to come out of the oven so that they can get their hands on them.
The recipe for these banana cupcakes uses the basic vanilla cake recipe that I have provided on this website as a base. To mix up a batch of these, you will need about 3 to 4 medium sized bananas that are well mashed. Its best to use bananas that are over-ripe. When they reach that state of ripeness where you don’t feel like eating them anymore because they are too soft, don’t throw them away: It’s the perfect time to use them in your baking. The riper the fruit is, the richer and stronger the flavour of the baked goods will be. You will also need half a cup of buttermilk, which basically replaces the milk required for in the vanilla cake recipe. The use of buttermilk gives a more intense and creamy flavour to the final product.
It’s a simple enough recipe. Follow the steps of the vanilla cake till step 4. Then, add in the mashed bananas and beat the mixture well, till well combined. Add a teaspoon of baking powder to the sifted flour before folding it in alternately with the buttermilk (instead of milk as required in the vanilla cake recipe) into the banana and butter mixture. Follow the rest of the steps as per normal.
This recip provides a great way of getting some fruit into your child’s diet plus you feel less guilty eating it because of the fruit content in it.