Bake a batch of these dainty banana and white chocolate cupcakes from Good Food reader, Mita Patel. They are perfect for afternoon tea or a bake sale
Ingredients
- 140g wholemeal flour
- 2 tsp baking powder
- 50g golden caster sugar
- 1 medium egg
- 50g melted butter, cooled
- 125ml semi-skimmed milk
- 2 small ripe bananas, 1 mashed, 1 sliced
- 140g white chocolate, roughly chopped
- cinnamon, for sprinkling
Method
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Heat oven to 190C/170C fan/gas 5. Line a bun tin with 8 paper cases. In a large bowl, mix the flour, baking powder and sugar with a pinch of salt.
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In a separate bowl, beat the egg, melted butter and milk for 20 secs; add the mashed banana and beat for a further 5 secs until everything is nicely mixed.
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Pour the banana mix into the flour and fold everything together. Once it is almost combined, add 85g of the white chocolate – the mixture will still look a little lumpy. Spoon the cake mix into the paper cases and bake for 18-20 mins until golden and risen, and a skewer inserted comes out clean. Cool on a wire rack.
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Meanwhile, melt the remaining white chocolate over a pan of barely simmering water. Allow to cool a bit, then spread on top of the cakes. Add a couple of slices of banana and sprinkle with cinnamon.