Friday, March 25, 2011

Banana, Walnuts and Maple Syrup Cupcake (Eggless)

Banana is an easy food to pack for kids lunch as it does not need any wrapping and can be stored at room temperature.  After the crisis of flood and cyclone, the price of banana has gone nearly double in price.  It would be a waste to throw away the over ripped banana.  You can freeze them and use it for baking or making smoothies.  I used to freeze them for my kids as a snack when they were toddlers.  I have got two ripped bananas so I turned them into cupcakes for a yummy afternoon tea. This is a low fat recipe and you can substitute maple syrup for honey or golden syrup.

Banana, Walnuts and Maple Syrup Cupcake
make 12

370g mashed bananas
140g brown sugar
1/3 cup maple syrup
4 tablespoon margarine, melted
2 cups self-raising flour
1 teaspoon baking powder
1/2 cup roughly chopped walnuts
pinch of salt


  1. Preheat oven to 180c.
  2. Combine the bananas, sugar, maple syrup and margarine in the mixing bowl.  Beat with an electric whisk until well combined.  Then add in the sifted flour, baking powder and salt and mix well.  Fold in the chopped walnuts.
  3. Spoon the batter into the cupcake cases.  Bake for about 20 minutes or until the cake springs back when pressed.  Remove the cakes from the oven and let cool for 5 minutes.  Enjoy them while still warm.
This recipe is adopted and modified from the cookbook "500 cupcakes" by Fergal Connolly

(12 個份量)

壓難香蕉蓉 370g
黃糖 140g
楓樹糖漿 1/3 杯
植物牛油 4 湯匙, 溶化
自發粉 2 杯
泡打發粉 1 荼匙
鹽 少許


  1. 預先備熱焗爐 180c.
  2. 大盆中加入香蕉、糖、糖漿和牛油,用電攪拌机攪至混和,然後加入自發粉,泡打發粉和鹽,攪好後加合桃粒。
  3. 把蛋糊倒入鋪好蛋糕紙模的鬆餅盤,放入焗爐烘 20 分鐘便成。

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