Banana fairy cakes with chocolate frosting
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.
Servings: 12
Ingredients
- 100 g caster sugar
- 100 g unsalted butter softened
- 1 ripe banana mashed
- 130 g self-raising gluten free flour I use FREEE by Doves Farm
- 1/4 tsp xanthan gum
- 2 large eggs
- 1 tsp vanilla extract
- 30 g mixed nuts optional
For the frosting:
- 150 g icing sugar
- 30 g cocoa powder
- 4 tbsp milk
- 1 tsp vanilla extract
- Extra mixed nuts for topping, optional
Instructions
- 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.
Video
Notes
- These banana fairy cakes will store in an airtight container for 3-5 days. You can also freeze them - works better without the frosting.
- If you don't have self-raising flour use plain gluten free flour and add 1 tsp of baking powder to the mixture as well.
Nutrition
Serving: 1g | Calories: 245kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 33mg | Fiber: 1g | Sugar: 22g
