I had two over ripe bananas in my fruit bowl this morning to use up. I have promised my niece I’d make some cakes for tomorrow, so why not throw the bananas in too. What better to add to bananas than chocolate.
When I was in the Girl Guides, I remember fondly one of our camp puddings (I think it was a treat on our last night); we would slice a banana still in its skin length ways, stuff in the slit as much chocolate as we could using a small Animal chocolate bar; then they were wrapped in tin foil and placed in the embers of the camp fire. Once cooked the bananas were all soft and gooey and of course the chocolate had melted into them. What a treat!
As I have used gluten free flour I have added xanthan gum to help the ingredients combine. If you use flour which is not gluten free then just leave out the xanthan gum too.
Banana and Chocolate Chip Cupcakes
Made with gluten free ingredients
- 2 over ripe Bananas mashed
- 1 tsp Baking powder, gluten free sieved with the xanthan gum and flour
- 1/4 tsp Xanthan gum
- 225 gm Gluten free self raising flour
- 100 gm Butter or Margerine make sure it's softened
- 2 medium Eggs
- 175 gm Caster sugar
- 3 tbsp Milk or milk alternative
- 50 gm Chocolate chips, gluten free
- 50 gm Dark Chocolate, enough for 6 cakes
- 50 gm Butter or margarine, softened butter cream for the other 6 cakes
- 150 gm Icing sugar
- 1 tbsp Milk
Pre-heat oven on Gas 4 or 180 electric (160 fan).
Place 12 muffin/cupcake cases in a muffin tin.
Measure out all ingredients APART from chocolate chips, into a large mixing bowl or the bowl of your food mixer.
Whisk ingredients together until all ingredients incorporated and mixture resembles a thick batter.
Stir in the chocolate chips.
Divide mixture between 12 cupcake/muffin cases. Mixture should be about 2/3 rds of case.
Place in the centre of oven for 25 minutes. You may need to turn the tray around after 20 minutes to ensure an even bake. Leave to cool on wire rack.
You can simply melt the chocolate either in the microwave or over hot water; then using a teaspoon, drizzle the melted chocolate backwards and forwards across the cake.
Or you can top with butter icing. For the butter icing, simply whisk or hand beat the sugar, margarine and milk until smooth. Pipe or simply spread and fluff with a fork. If they’re a bit uneven, as mine are, then slice the top off.
This is what I have left over from the ingredients listed above.