Thursday, July 17, 2008
The whole family will go bananas over these moist chocolate-studded cakes. Recipe makes 12 cupcakes.
1 3/4 cups self-rising (raising) flour
1/4 teaspoon bicarbonate of soda
3 ounces (90 g) unsalted butter, diced
1/2 cup caster sugar
2 large eggs, beaten
8 ounces (250 g) bananas (about 1 large standard or 2 small sugar bananas), peeled and mashed
8 teaspoons golden syrup
1/4 cup milk Choc Bits
1. Preheat the oven to 350 degrees F (180 degrees C). Thoroughly grease a 12-hole muffin tin with melted butter.
2. Sift the flour and bicarbonate of soda into a mixing bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar.
3. In a separate mixing bowl, beat together the eggs, bananas and golden syrup. Stir into the flour mixture and mix until smooth. Fold in the choc bits. Spoon mixture evenly into the prepared tin.
4. Bake for 25 minutes, or until golden brown and firm. Leave to cool in the tin for 3 minutes, then turn out onto a wire rack to cool completely.
Tip: To freeze, pack into plastic freezer bags, seal, label and freeze for up to 3 months. Thaw at room temperature for 2 hours before use.