Last Thursday I left work with a bagful of frozen bananas. They were a gift from the chefs in canteen. The week before just before the weekend, I had noticed some very ripe bananas on the stand. I made a deal: freeze the bananas for me and I’ll bake you some goodies.
So on the first day of my extended weekend I started by baking some cupcakes. I had a look at Alisa’s recipe for a banana cake (Happy Gâteau, editions Marabout) and decided it could easily be used for cupcakes.
2 ripe bananas
40 gr crème fraîche
2 tsp lemon juice
1 ½ ts vanilla extract
240 gr flour
170 gr sugar
1 tsp bicarbonate
¾ tsp baking powder
½ tsp salt
130 gr soft butter
Preheat oven to
180°C. Line a muffin tin with paper cupcake liners.
Mix the bananas and the crème fraîche, and then add the eggs, lemon juice and vanilla. Set
In another bowl combine all dry ingredients. On medium speed add the butter one piece at the time and half of the banana mixture. Mix well at medium speed for about 2 minutes until the batter is smooth. Scrape down the sides of the bowl and add the remaining banana mixture.
With the help of an ice cream scoop, divide the batter in the cupcakes liners.
Bake for about 20 minutes.
These cupcakes are very smooth and tasty and the combination with the left over Chocolate cream cheese in the freezer worked to perfection.
2 bananas down, 11 to go… more to come !