What do you do when you have a bunch of bananas turning black? I used to throw over-riped bananas away, what a waste! I have since learnt to bookmark banana cake recipes for times when I need to "save the over-ripe bananas"!
This was one of my bookmarked recipes from Sonia a.k.a. Nasi Lemak Lover. Her blog is one my go-to sites for recipes. I love her blog!
I baked these cute little spongy banana cupcakes for my helper's birthday. She had been with us for 3 years and was returning home to "fulfil her duties" to get married. The boys were real sad to see her go for they had forged a great friendship, even my in laws were sad. We treat her very much like our own family.
Since her birthday was round the corner and I had some over-ripe bananas, so let' pull this recipe out from the shelf and put the over-ripe bananas into good use!
spongy banana cupcakes
Recipe adapted from here
Ingredients
- 3 large eggs
- 180g ripe bananas
- 150g cake flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 120g caster sugar (I used brown sugar)
- 100g canola oil
Method
- Sift cake flour with baking powder and baking soda, set aside (for finer texture, sift 2 times)
- Mash bananas, set aside
- Beat eggs and sugar on high speed till thick and pale
- Add in mashed bananas and mix well to combine
- Fold in sifted flour and mix well
- Add in corn oil and mix till well combined and batter is shiny and smooth
- Pour into cupcake liners till 90% full
- Bake at preheated oven 160 deg for 25 mins until golden brown or till a cake tester comes out clean
