Banana cupcakes

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

1. Sift cake flour with baking powder and baking soda, set aside (for finer texture, sift 2 times)
2. Mash bananas, set aside
3. Beat eggs and sugar on high speed till thick and pale 
4. Add in mashed bananas and mix well to combine
5. Fold in sifted flour and mix well
6. Add in corn oil and mix till well combined and batter is shiny and smooth
7. Pour into cupcake liners till 90% full
8. Bake at preheated oven 160 deg for 25 mins until golden brown or till a cake tester comes out clean