There was an over-ripe banana lurking in my fruit bowl that had ripened much quicker than the others. I hate over-ripe bananas, I like my bananas yellow, just on the cusp of ripening with no brown bits. I can't stand the mushyness! The only thing that sprang to mind for the banana was cake! I remembered Nigel Slater's Black Banana Cake, but as I didn't want to eat the whole thing myself, but take it into school for the book club to devour, I thought this might be a bit difficult to chop up. Plus it has nuts in it and I can't take nuts to school. So I thought mini cupcakes! One of the sixth formers who helps me run the club laughed and said "most people see an over-ripe banana and think bin, you see an over-ripe banana and think cake!"
I used a Good Food recipe, one for full sized cupcakes but adapted it to smaller ones. I had one small problem. I only have one 12 cup mini muffin tin so I was filling the cases, cooking, then taking the cakes out the tin to do another batch! It was a little bit fraught and time consuming! But they turned out well and I got lots of compliments from the girls and some went back for seconds and even thirds!
Mini Banana Cupcakes (adapted from Good Food March 2011)
(Makes about 40)
100g caster sugar
100g butter, softened
140g self-raising flour
1 tsp vanilla extract
1 very ripe banana
100g icing sugar
Preheat oven to 190C. Line mini muffin tins with cases.
Put the sugar, butter, flour, eggs, vanilla and banana in a big bowl together. Beat with an electric whisk until banana is mashed and everything mixed. Divide between the cases and bake for 10-12 mins until a skewer poked in comes out clean. Leave to cool.
To decorate, mix the icing sugar with enough water to be spoonable, but not too runny or it will dribble off the cakes. Spread some over each cake and leave to dry.