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.
What are your favourite cupcake recipes?! I’d love to increase my repertoire!
Filed under> > Time to Eat