Banana Fairy Cakes Recipes

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BANANA FAIRY CAKES WITH CHOCOLATE FROSTING



Banana fairy cakes with chocolate frosting image

An easy banana fairy cake with the addition of chopped nuts and chocolate frosting. Perfect for making with kids or packing in lunchboxes - and a great way to use up leftover bananas and cut down on food waste! Makes 12 fairy cakes.

Categories     Baking

Time 30m

Number Of Ingredients 13

100g caster sugar
100g unsalted butter (softened)
1 ripe banana (mashed)
130g self-raising gluten free flour (I use FREEE by Doves Farm)
1/4 tsp xanthan gum
2 large eggs
1 tsp vanilla extract
30g mixed nuts (optional)
150g icing sugar
30g cocoa powder
4 tbsp milk
1 tsp vanilla extract
Extra mixed nuts (for topping, optional)

Steps:

  • Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Place 12 cupcakes cases in a 12-hole muffin tin and set to one side.
  • Add the sugar, butter, mashed banana, self-raising gluten free flour, xanthan gum, eggs and vanilla extract to a large mixing bowl. Beat with an electric mixer until it forms a thick batter.
  • Add the mixed nuts and fold in to mix. Spoon the batter evenly between the 12 cupcake cases and bake in the oven for 20-22 minutes until they are well risen and golden on top. They should spring back when lightly touched. Remove from the oven and cool completely on a wire rack.
  • To make the frosting, beat the icing sugar, cocoa powder, milk and vanilla extract together until they form a thick paste. Use a small palette knife or spoon to smooth the frosting on the top of the cakes, then sprinkle with extra chopped nuts if using.

Nutrition Facts : Calories 245 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 33 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

DOTTY BANANA FAIRY CAKES



Dotty banana fairy cakes image

These sweet banana cakes are lovely and simple to make for a bake sale or children's party

Provided by Sarah Cook

Categories     Treat

Time 1h

Yield Makes 12

Number Of Ingredients 10

100g caster sugar
100g butter , softened
140g self-raising flour
2 eggs
1 tsp vanilla extract
1 very ripe banana
140g icing sugar
100g ready-to-roll regal icing
red food colouring
hundreds and thousands

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line a 12-bun tin with fairy cake 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 20-22 mins until a skewer poked in comes out clean. 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. Knead some food colouring into the regal icing to make a bright red colour. Roll 12 different-size balls, dip one side or the top of each in some sprinkles and stick one on each cake.

Nutrition Facts : Calories 236 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 31 grams sugar, Protein 2 grams protein, Sodium 0.29 milligram of sodium

APPLE BANANA CUPCAKES



Apple Banana Cupcakes image

This is a cupcake that smells as good as it tastes. It's an old Polish recipe from some of the best bakers in Milwaukee!

Provided by Barbara

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 45m

Yield 24

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅔ cup shortening
1 ¼ cups white sugar
2 eggs
1 teaspoon vanilla extract
¼ cup buttermilk
1 cup ripe bananas, mashed
2 apples - peeled, cored and shredded

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full.
  • Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

Nutrition Facts : Calories 150.8 calories, Carbohydrate 22.3 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 1.6 g, Sodium 158.3 mg, Sugar 13 g

BANANA CUPCAKES



Banana cupcakes image

Good Food reader, Mita Patel, shares her recipe for these cute, energy-giving, choc-banana cupcakes

Provided by Good Food team

Categories     Dinner, Supper, Treat

Time 35m

Number Of Ingredients 9

140g wholemeal flour
2 tsp baking powder
50g golden caster sugar
1 medium egg
50g melted butter , cooled
125ml semi-skimmed milk
2 small ripe bananas , 1 mashed, 1 sliced
140g white chocolate , roughly chopped
cinnamon , for sprinkling

Steps:

  • Heat oven to 190C/170C fan/gas 5. Line a bun tin with 8 paper cases. In a large bowl, mix the flour, baking powder and sugar with a pinch of salt.
  • In a separate bowl, beat the egg, melted butter and milk for 20 secs; add the mashed banana and beat for a further 5 secs until everything is nicely mixed.
  • Pour the banana mix into the flour and fold everything together. Once it is almost combined, add 85g of the white chocolate - the mixture will still look a little lumpy. Spoon the cake mix into the paper cases and bake for 18-20 mins until golden and risen, and a skewer inserted comes out clean. Cool on a wire rack.
  • Meanwhile, melt the remaining white chocolate over a pan of barely simmering water. Allow to cool a bit, then spread on top of the cakes. Add a couple of slices of banana and sprinkle with cinnamon.

Nutrition Facts : Calories 256 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.47 milligram of sodium

THE BEST BANANA CAKE



The Best Banana Cake image

This banana cake is delectably moist, perfectly sweet and easy to make. Dark brown sugar and sour cream add depth to the batter, and we added melted butter instead of vegetable oil for a flavor boost. Fluffy cream cheese frosting and swirls of dulce de leche will make you go back for seconds. We also upped the ante by using bananas in two ways -- fresh bananas are mixed into the cake while maple-candied banana chips create a crunchy topping.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 19

Nonstick cooking spray
6 very ripe bananas
2 1/2 cups packed dark brown sugar
2 sticks (1 cup) unsalted butter, melted
1 cup sour cream
4 large eggs
1 tablespoon pure vanilla extract
4 cups all-purpose flour (see Cook's Note)
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
1/4 teaspoon kosher salt
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1 1/2 tablespoons dulce de leche
1 1/2 tablespoons maple syrup
1 cup banana chips

Steps:

  • Preheat the oven to 350 degrees F and line a 9-by-13-inch baking pan (see Cook's Note) with aluminum foil, leaving a 2-inch overhang on the two longer sides. Lightly spray the foil with nonstick cooking spray.
  • For the cake, mash the bananas in a large bowl with a fork or potato masher until very smooth. Whisk in the dark brown sugar, melted butter, sour cream, eggs and vanilla until smooth and combined. In a separate large bowl, whisk together the flour, cinnamon, baking soda and salt.
  • Fold the dry ingredients into the banana mixture in thirds until just combined. Pour into the prepared baking pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool slightly, about 30 minutes. Use the foil overhang to remove the cake from the pan, then transfer to a wire rack to cool completely.
  • Meanwhile, beat the butter, cream cheese and salt in a large bowl with an electric mixer on medium speed until smooth. Reduce to low speed, then add the powdered sugar a cup at a time until smooth. Increase the speed to medium-high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla extract.
  • Transfer 1/2 cup of the frosting to a small bowl and stir in the dulce de leche until smooth. Cover both frostings with plastic wrap and keep at room temperature until ready to assemble the cake.
  • For the candied banana chips, warm the maple syrup in a medium nonstick skillet over medium heat until it just starts bubbling. Add the banana chips and cook, tossing and stirring frequently with a rubber spatula, until the chips have absorbed almost all the maple syrup and are browned in spots, 3 to 4 minutes. Immediately transfer the banana chips to a baking sheet, spread in an even layer and cool completely. Once cool, roughly chop.
  • Transfer the cake to a serving platter. Spread about 3/4 cup plain cream cheese frosting all over the top of the cake.
  • Dollop the dulce de leche frosting and remaining plain frosting on top, then use a small offset spatula to swirl both frostings together in a swooping design, making sure the frosting goes all the way to the edges of the cake. Top with the chopped candied banana chips.

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