Debbie Reid does it again. Try this recipe to use up your ripening bananas.
Ingredients
125g of butter softened
½ cup of castor sugar
1 teaspoon of vanilla essence
2 eggs
3 smashed bananas (I used over ripened ones I needed to make use of)
1 cup milk choc chips plus 1/3 cup extra for the top
½ teaspoon of cinnamon
1½ cups self raising flour
½ cup custard powder
1/4 cup of milk
banana chips for the top
Instructions
Preheat oven to 200c. Line two trays of six cup cake holders with patty papers.
Beat the butter and sugar until light and fluffy, then add vanilla essence and eggs one at a time.
Add the smashed bananas and choc chips and mix and combine with a wooden spoon.
Add and mix in the flour, custard powder and cinnamon alternating with the milk till a moist cake batter is formed. More milk may need to be added.
Gently scoop out mixture with an ice cream scoop (one scoop per cup cake paper) then cook for about 15 minutes.
Melt the extra choc chips in the microwave and once cooled drizzle over the cupcakes with some smashed banana chips.
and then