This easy Banana cupcake recipe post is an updated post from 2 years ago, when Reuben was less than 2.
I still love this recipe because it uses only natural sugar (from banana and honey) and it’s fool-proof!
Nowadays I like to make it with the kids and I’ve updated this post with a quick video giving you a snapshot of the recipe plus some cute fingers for extra ‘awww’ factor!
Carry on reading for the full recipe instructions and more pictures.
Easy Banana Cupcake Recipe – Jan 2014
You might want to sit down for this, but I have been baking!! After my post last week about fussy eaters in which I discovered “pudding is important”, I’ve been thinking about how to make sure Reuben has two courses at dinner times. I found what looked like an easy banana cupcake recipe last night and decided I would give it a go today.
Finger Food book I bought from a secondhand shop aaaages ago for £1!
Healthy and Easy Banana Cupcake Recipe
The cupcake recipe was so easy!!! And a massive success at dinner time – if exceeeeeedingly messy thanks to my genius idea of using up Sunday’s custard – so I thought I would share it with you all.
- Mash together the banana and butter
- Mix in the egg, milk and honey
- Gently fold in the sifted flour, baking powder and sultanas
- Divide the mixture between the cases and bake for 15 minutes until golden
- Cool on a wire rack before getting creative with your decoration
- To make the icing just mix the ingredients together in to a smooth paste
Now, the recipe says the cakes will last for 5 days in a container (I would also keep them in the fridge) and aren’t suitable for freezing. BUT it’s basically a banana cake, which can be frozen. Therefore, I think if you want to freeze say half the cakes don’t ice that half and then pop them in the freezer.
