Banana fairy cakes

Prep: 10 mins

Cook: 20 mins

This is a great way to use up ripe bananas that have been left in the fruit bowl too long. Another great use for ripe bananas is to freeze and blend them.

2 eggs
175g self raising flour (can use gluten free flour)
100g butter
100g soft brown sugar
2 old banana - mashed
1 teaspoon ground cinnamon
1 teaspoon baking powder (can use gluten free)

Preheat the oven to 180°C/350°F/Gas Mark 4.

Line a bun tin with bun cases.

Cream but better and sugar together until light and fluffy.

Add the 2 eggs along with a tablespoon of flour to stop the mixture curdling - mix well.

Add the remainder of the flour, the baking powder and cinnamon.

Finally, mix the mashed bananas through the mixture - it doesn't need much mixing. If you find your mixture if curdling a little (which can happen if your bananas are very ripe of large) just add another dessert spoon of flour.

Put a generous portion of mixture into each bun case.

Pop into oven for between 15-20 mins depending on your oven. Check them at 15 minutes - if they are very pale give them another 5 minutes.

Leave in the tin for 5 minutes and then transfer to a wire rack to cool fully.

Serves
6

Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Flour, Fruit

Recipe Type
Budget, Cakes & Baking, Easy Recipes, Kids Food, Lunch Box, Cupcakes

Special Info
Gluten free, Nut free, Pregnant Mums

Level of Difficulty
Easy

Add a few chocolate drops to the mixture at the same time as you add the banana for a little extra special taste. If you are doing this, leave the cinnamon out.