If you have bananas leftover in the fruit bowl, so bored that they eventually turn brown with boredom, this recipe should probably entertain them and those with a desire for banana cake in mini format. If you also have some dark chocolate hiding in the closet, then it wil be even better.
ABOUT 48 CUPCAKES
115 G SOFTENED BUTTER
230 G SUGAR
250 G VERY, VERY, VERY MATURE BANANAS
25 G ROLLED OATS
65 ML BUTTERMILK
¼ TSP SALT
1 TSP. BAKING POWDER
1 TSP. VANILLA SUGAR
190 G FLOUR
100 G DARK CHOCOLATE
Line a mini cupcape tin with paper liners.
Preheat the oven to 200 degrees celsius.
Whisk the butter and sugar with an electric whisk and add the eggs one at a time.
Mash the bananas with a fork and mic them into the eggs with oats and buttermilk.
Then add salt, baking powder, vanilla extract and flour gradually.
Put the batter in a piping bag, cut a hole at the tip, so you can more easily control how much is needed in each mould. Pipe the batter in the cupcake liner.
Bake them for approx. 10-12 min.
Let them cool completely and then dip them in melted dark chocolate.
NOTE: If you use the regular cupcake tin, they must bake 20-25 min.