• 255g Flour (sifted)
• 110g unsalted butter (softened)
• 2 ripe bananas (mashed)
• 55ml buttermilk
• 2 eggs
• 115g sugar
• 1 tsp vanilla
• ½ tsps baking powder
• ¼ tsp salt
Pre heat oven 180°C/350°F/Gas Mark 4. Line a cupcake baking tray with paper liners. Sift the flour, baking powder, sugar and salt into a bowl and mix together. Place the butter and vanilla in another bowl and blend together until a creamy consistency.
Gradually add the sugar, beating the mixture until light and fluffy, add in the eggs one at a time beating them well each time. Add in a little of the buttermilk, then a little of the dry mixture, followed by some of the mashed banana to the creamed mixture – beat well after each new ingredient and repeat the alternating process until all the ingredients are combined.
Spoon the mixture into the cupcake liners, up to about ½ full. Place them in the oven and bake for 20 mins. Remove from the oven and leave to cool for 5-10 minutes. Transfer onto a cooling rack to cool completely.
Image: © Johan Larson, shutterstock.com