A quick and easy recipe that makes really, really moist and spongy walnut-topped banana cupcakes. Perfect as breakfast snacks tea party treats!
I make a lot of banana cakes and quick breads, but this recipe makes (gasp!) out-of-this-world banana cupcakes! Okay, give me a moment to get a hold of my excited self (pause…).
Let’s start over. What I was really meaning to say is that this recipe makes incredibly luscious banana cupcakes. I would dare say that this is a great recipe, but that’s just me.
All that moistness comes primarily from incorporating a healthy plant-based oil, instead of butter. If we’re going to eat fat-loaded treats like cakes, we might as well try to do it the healthier way, don’t you think?
I realise how I must sound – healthy and cakes shouldn’t even be in the same sentence, but at least I try!
I like to use canola oil or a blend of canola and sunflower oil, and avoid corn oil altogether. You can make your own substitutions, though I would recommend avoiding strongly flavoured oils (including olive oil), and opting instead for healthier and lightly flavoured or neutral oils such as canola oil, safflower oil or grapeseed oil. These oils can be used interchangeably without affecting or altering the taste and flavour of the cake.
I prefer to bake the batter in muffin moulds or soufflé paper cups, so that I can have them in individual portions. It just makes my life a little easier to grab one or two on the go, or to give away. You can bake the batter in a loaf pan, regular cake tin or bundt pan, or generally, in any cake mould you prefer using.
These home-baked banana cupcakes turn out very, very moist, light-as-air and fluffy, which is typical and characteristic of most Asian sponge cake recipes.
So the next time you see your bunch of bananas getting a little too ripe for comfort, think hah! all the better for making these delicious banana cupcakes.
Do bookmark this Asian recipe and give it a try – your family and friends will love you for it. Don’t stop there – bake these for your bosses and office colleagues, and you’ll be sure to get compliments (or raised eyebrows at the very least)!
Banana Sponge Cupcakes
- 2 eggs
- 200 g caster sugar (less sweet)
- 250 g over-ripe bananas
- 1/8 tsp salt
- 90 g milk
- 250 g plain flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 150 g corn oil (or use canola or safflower oil)
- 100 g raisins (or sultanas)
- 80 g walnuts roughly chopped
- Pre-heat oven to 180 deg C (350 deg F). Arrange 12 -15 (or more, if required) paper cups on a large baking tray, or lightly grease an 8-inch (20-cm) cake pan.
- In a large bowl, combine flour, baking powder and baking soda and stir together until well mixed. Set aside. Mash bananas with salt, set aside.
- In a mixer bowl, using an electric or hand-held mixer with a whisk attachment, whisk eggs and sugar at high speed (speed 4 on my Kitchen Aid mixer) until pale and thick, about 3 to 4 minutes.
- Add mashed bananas to the whipped egg mixture, and whisk at high speed for 15 to 20 seconds until well incorporated.
- Add milk, whisk for 10 seconds or until well incorporated. Add flour mixture and whisk at medium speed (speed 3 on my Kitchen Aid mixer) until just well combined.
- Add in oil, and fold into the batter until well combined. Fold in the raisins, using light and gentle moves, until well distributed throughout the batter.
- Scoop out batter into paper cups arranged on a baking tray (or pour batter into greased cake pan), and sprinkle chopped walnuts on top. Place baking tray or cake pan in the centre of the oven. Bake for 25 to 30 minutes, or until a metal or bamboo skewer inserted into the centre of the cupcakes (or cake) emerges free of sticky batter.