One of the questions I'm frequently asked about the blog is “do you actually try all the recipes that you post on the blog”? If you are also wondering the same thing, the answer is Yes! Well, there is a teeny tiny exception to this recipe. I did try it at home, but I didnt taste it exactly. I just nibbled it.
You see, I'm not a big fan of fruits, especially banana! I somehow cant bring myself to eat it. There are exceptions of course.. like banana chips, banana fritters etc; So people usually ask me if I can eat those things why cant I eat Banana in raw form or in things like baked goodies. What to do, it's complicated ;)
Since I didnt eat this, I made sure it's a good recipe by sharing it with people who like Banana cakes. They came back with very good feedback and I trust them. If you like bananas it sure is a treat. It's very moist and buttery and the icing is to die for!
I usually say in my cake recipes, that you can skip the icing, but not this time. It's a must try icing!
Here you go…
Cream butter and sugar in small bowl with electric mixer until light and fluffy, beat in eggs, one at a time; beat until combined…
Transfer mixture to large bowl, stir in banana. Stir in half the sifted dry ingredients with half the combined yogurt and milk. Then stir in remaining dry ingredients and yogurt mixture; stir until smooth…
Line the cupcake tin with cupcake liners. Pour mixture into prepared pan…
Bake in preheated oven oven for about 15 mins, stand 5 minutes before turning onto wire rack to cool…
Melt butter, brown sugar and milk, till the butter melts. Bring it to a boil and remove from heat. Let it cool for 5-10 mins…
Add sifted icing sugar. Mix well…
Recipe adapted from Australian Women's Weekly Cook Book
Ingredients
- 125 gms Unsalted butter (@ room temp)
- 3/4 cup Brown sugar (firmly packed)
- 2 Eggs (@ room temp)
- 1 cup Mashed banana
- 1.5 cups Self Raising flour (refer notes for substitution)
- 1 tsp Bicarbonate of soda
- 3/4 cup Yogurt
- 1 tbsp Milk
For icing
- 60 gms Unsalted butter
- 1/2 cup Brown sugar
- 2 tbsp Milk
- 1.5 cups Icing sugar
Instructions
- Preheat oven @ 180C, 10 mins before baking.
- Cream butter and sugar in small bowl with electric mixer until light and fluffy, beat in eggs, one at a time; beat until combined.
- Transfer mixture to large bowl, stir in banana. Stir in half the sifted dry ingredients with half the combined yogurt and milk. Then stir in remaining dry ingredients and yogurt mixture; stir until smooth.
- Line the cupcake tin with cupcake liners. Pour mixture into prepared pan. Bake in preheated oven oven for about 15 mins, stand 5 minutes before turning onto wire rack to cool. When cold, spread with icing.
- To make icing:
- Melt butter, brown sugar and milk, till the butter melts. Bring it to a boil and remove from heat. Let it cool for 5-10 mins. Add sifted icing sugar. The icing is of spreadable consistency.
can i make this in a regular cake baking round silicon dish rather than as cup cakes? would that affect the softness or consistency of the cake in any way?
sorry i saw later that the details of making it as a cake is mentioned in the notes. thanks anyway! will try it out and let u know how it comes out :)
Hi SS,
Hope you tried this cake and it came out well.
Cheers
Maria
Hi Jerome,
Sorry to hear that it didnt come out perfect! The cake texture is similar to the normal ones with crumbs n all. I’m not sure why it happened like that :(
which banana did you use?
Cheers
Maria
What kind of yogurt do you use? :o
I used plain yogurt Yileen :)
Alright thanks! Gonna give it a try :D
May I ask , how impt is the role of yogurt in your recipe? Does it have to do something with moistness of cupcake? Thanks
Hi Mer,
I guess it’s pretty imp considering the qty of yogurt used. As you said, I guess, it gives moistness to the cupcake.
maria i hate banana too n im also allergic! phew! thank God or my parents would force mr into eating it :D.. anyways i love the icing.. can it be used on other flavoured cakes like vanilla, chocolate…?? :D
made as loaf cake..the cake and icing was very gud..
Thank you Reshma :) I’m glad you liked it.
Cheers
Maria
These cupcakes came out really good. I thought of frosting it the next day but couldn’t as by that time the cupcakes got over. Just like the name, the cupcakes came out very moist. Thanks for sharing this recipe.
You are welcome Shinu :) Yep, it’s a pretty moist cupcake. I do hope you get to try the iced version sometime, it’s really good!
True to its name, these were really soft and yum, thanks for the recipe
You are welcome Roshni :) I’m glad you liked them.
Thank you so much for sharing your feedback here.
Hi Maria,
Could you please tell me which brown sugar should be used?
Hi Diya,
I used light soft brown sugar, which has a sand like colour and texture :)
Cheers
Maria
Thanx Maria..
is chiquita banana the yellowish green coloured one,similar to our robusta? i m staying in abudhabi.Here we get the philipino banana.Is it the same?
Hi Reshma,
You can use the philipino banana to make these cupcakes. You can see the chiquita banana’s here:
http://www.crazyhousereviews.com/2010/12/im-chiquita-mom-giveaway-with-5-winners.html
I’m a huge follower of your blog. a quick question – Is there any specific banana used for this or can we use any type of banana?
Thank you RR! I used Chiquita banana. I think it’s better to use the same or similar type of banana for this recipe.
Hope you get to try this and like it too..
Cheers
Maria