Oh we do love a good cupcake for afternoon coffee break. We bought some new coffee beans to try but then realised we didn’t have any cake to go with it…..so off I went to the kitchen to see what I had. Bananas from last week that were perfect for cake making, so that made my decision, banana cake it was. So yummy!
80g self raising flour
120g light brown sugar (or you can use caster sugar)
20g cocoa powder
1 tsp vanilla essence
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 medium ripe banana – mashed
Preheat oven to 180 deg. Put all the dry ingredients (flour, sugar, salt, cocoa powder) into a mixing bowl and mix through.
Then put all the wet ingredients (egg, milk, vanilla, banana) into a separate bowl and whisk together.
Add the wet ingredients into the dry ingredients and whisk together. It should be runny but not too runny.
Put some cases into a muffin tin and pour the mixture into each, only 1/2 to 3/4 way, leave room for rising. Bake in the oven for 15-20 mins or until a knife comes out clean.
Allow to cool on a rack and then decorate to your own tastes. I just used some icing as I didn’t have any frosting.
I made some plain chocolate ones too, follow everything above but just take out the banana.
I cheated slightly with this and used ready made cake mix.
200g Betty Crocker Vanilla Cake Mix
2 tbsp olive oil
1/4 cup sour cream – approx 75ml
1/4 cup water – 75ml
2 large bananas – sliced
100g shredded coconut
1/2 cup brown sugar
2 tbsp butter
1 tbsp lemon juice
Preheat oven to 180 deg, grease the baking tin with spray oil.
With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes
Place banana slices evenly on bottom of tin.
In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. (approx 40 secs) Pour the brown sugar mixture into the cake tin over the bananas. Sprinkle coconut over brown sugar sauce.
Pour over the cake mixture and spread evenly.
Bake in oven for approx 40 mins. (If you have a Hotpoint Luce oven, use the dessert setting to bake).
Let it cool for 5 mins then serve with some ice cream, custard or even just some whipped cream. YUMMY!!
juice of 1 orange/ or 1 tablespoon of orange liqueur (optional)
2 tablespoons orange marmalade
100g dark chocolate
splash of milk
**Night before make Jelly as instructed on packet adding in either the juice of orange or liqueur, leave in fridge overnight. (Tip…put in tin about 1″ diameter smaller than cake tin and lay in cling film before putting jelly mixture in.**
1. Preheat oven using Cake Mode (approx. 10 mins)
2. Grease cake tin – approx. 18-23cm
3. Cream together using a mixer, butter and sugar until pale and fluffy
4. Add eggs one at a time and beat for few minutes, add in vanilla paste and fold in the flour.
5. Pour mixture into cake tin and put in oven for approx 30 mins or until skewer inserted is clear.
6. One cake is cooked leave to completely cool.
7. Once cooled slice a very thin layer off top of cake to level it
8. in microwave for about 30 secs, melt orange marmalade and then brush marmalade onto top of cake (this helps jelly stay on)
9. Finally melt the chocolate either using an induction hob on No. 1 or in bowl over boilng water, add in butter and milk and mix. May need to add more milk to get it more runny.
10. Pour chocolate over cake evenly and leave to set.