Ingredients
Adjust Servings:
| 125g Butter | |
| 80g Brown Sugar | |
| 100g (Regular plain flour or oat flour will work) Plain Flour | |
| 50g Porridge Oats | |
| 2 tsp Baking Powder | |
| 1/2 tsp Bicarbonate of Soda | |
| 4 small or 3 medium, very ripe Banana | |
| 1 tsp Vanilla Extract | |
| 2 Eggs | |
| 60g Pecan nuts | |
Nutritional information
58g
Serving Size
201/838
kcal/kj
21g
Carbohydrates
12.4g
Sugars
11.7g
Fat
5.4g
Saturated Fat
1.3g
Fibre
1.9g
Protein
0.5g
Salt
Banana Pecan Cupcakes
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Features:
The oats and pecan nuts help to slow down the absorption rate of the flour and sugar making these a great treat. They are also a great way of using up ‘mature’ bananas.
Ingredients
-
125g Butter
-
80g Brown Sugar
-
100g (Regular plain flour or oat flour will work) Plain Flour
-
50g Porridge Oats
-
2 tsp Baking Powder
-
1/2 tsp Bicarbonate of Soda
-
4 small or 3 medium, very ripe Banana
-
1 tsp Vanilla Extract
-
2 Eggs
-
60g Pecan nuts
-
-
Directions
Steps
|
1
Done
|
Preheat the oven to 180C/350F/gas mark 4. Place paper cases in a bun tin. |
|
2
Done
|
Melt the butter and stir in the sugar. Turn off the heat but leave the mixture on the heat to soften the sugar a little. It doesn't have to be completely dissolved. Leave aside to cool a little. |
|
3
Done
|
Sieve the flour, baking powder and bread soda into a bowl. |
|
4
Done
|
Roughly chop the pecan nuts. Set aside a few for the tops (about 8g). |
|
5
Done
|
When the butter/sugar mixture has cooled (don't allow it to go cold), stir in the eggs, one at a time, into the melted butter & sugar mix. |
|
6
Done
|
Mash the bananas and stir into the butter/egg mix. |
|
7
Done
|
Pour the butter/egg/banana mix into the flour mix and stir to combine. Ensure all the flour is mixed in. Retain a few pecan nuts for the tops. Add the rest to the mix. The mixture will be quite runny. |
|
8
Done
|
Pour into the prepared bun trays and scatter the remaining pecan nuts on top. |
|
9
Done
|
Bake for 30 minutes, until firm and lightly browned. Cool on a wire rack. |
