photos-69272670821

These cupcakes are hands down my favourite. The icing is probably the best part which is why my second favourite cupcakes are red velvet (I will get around to making these eventually).

This recipe has taken me a little while to perfect – one day I decided to try the combination of vanilla, cinnamon and banana and it was amazing… the aroma that filled the house as they came out of the oven freshly baked was just incredible.

photos-69272670621

I’ve been hesitant to post the recipe because I like it being a secret; but I realised that you can give the same recipe to a bunch of people and the end result will all be completely different. It’s amazing how it works, this recipe might work wonders for me because I created it but it might completely fail for someone else simply because of attitude. In the end though, what does it really matter? Recipes should be, like food shared amongst anybody who is interested.

So here you are, a dozen banana cupcakes just waiting to be baked. I know it’s all in metric but it shouldn’t be too hard to convert… one of these days I promise I will write both measurements in!

photos-69272671021

Banana Cupcakes with Cream Cheese Icing
Makes 12

125g butter, softened
3/4 cups brown sugar
2 eggs
1 tsp vanilla extract
1/4 tsp ground cinnamon
2 ripe bananas, mashed
1 1/2 cups self-raising flour
100ml milk
Walnuts (optional)

Cream Cheese Icing

30g butter, softened
125g cream cheese, softened
2 cups icing sugar

Preheat oven to 160C

Cream the butter and sugar together until fluffy. Beat in the eggs one at a time, and add the vanilla and cinnamon. Beat in the bananas. Sift the flour and gently fold into the mixture, alternating with the milk.

Spoon into 12 prepared cupcake cases and bake for 15-20 minutes* until a toothpick inserted into the middle comes out clean.

To make the icing: Beat the butter until fluffy and pale. Add the cream cheese and beat well, and slowly add the icing sugar until the icing is thick and creamy.
When the cupcakes are cool spoon or pipe a generous amount of icing onto each cupcake and top with a walnut.

Note: DO NOT refridgerate these cupcakes! They will dry out so eat them at room temperature. If you plan to eat them a day or two ahead, leave the icing to the last minute and keep the icing in the fridge.

*This is an estimated time; I don’t actually pay attention to how long they bake for I just look 😛

photos-69272672321

Pear and Banana Loaf

December 5, 2008

loaf2

About a week ago I posed the question of what to do with a bunch of pears. Last night I looked around the kitchen and saw that I still had those pears and also some really ripe bananas. I decided to bake a pear and banana loaf. It’s really easy to put together… and the result is moist and fruity with a hint of cinnamon.

My little brother is four years old and my favourite critic. He said, “It melts in my mouth” and that he “loves the crust the best”. Now that is the best compliment.

This loaf is just perfect with butter for a Saturday morning breakfast. Or if you really want to impress some guests this doesn’t take long to put together. Just don’t expect it to last long!

This recipe uses oil rather than butter. You can use any oil, I recommend extra virgin if you have it. Oil is actually healthier for you than butter. Whilst there are more calories per tablespoon, oil is monounsaturated fat and low in cholesterol which in the grand scheme of things is a lot better for you.

Enjoy! I know I did 🙂

Pear and Banana Loaf

1 1/2 cups self raising flour
2/3 cups brown sugar
1/4 tsp ground cinnamon
1/2 tsp bicarbonate of soda
2 eggs, lightly whisked
1/2 cup milk
1/3 cup oil
1 cup chopped ripe bananas
1 cup chopped ripe pears

Preheat the oven to 170C

Sift the flour into bowl and combine with the sugar, cinnamon and soda. Make a well in the center.

In a seperate bowl whisk together the eggs, milk and oil. Fold into the flour mixture and mix until well combined (don’t beat). Gently stir in the fruit.

Pour into a greased and lined loaf tin and bake for 45-50 minutes or until golden and cooked through. Cool for 5 minutes before slicing and serve.

Tastes great warm or cold.

loaf3