One of my most favourite cakes in the universe is the banana and walnut loaf. I LOVE it. It is the very epitome of ‘moist’. And isn’t that what all cakes should be? We all feel funny saying it, but it’s what we all want our cakes to be: ‘moist’. It’s not too sweet and the soft sponge is offset by the crunch of the walnut. I’m not keen on anything banana flavoured usually, unless it’s an actual banana. But this cake does funny things to me. I decided to use my loaf recipe for the cupcakes. There was no reason why it shouldn’t work. And it did work! Good thing about cupcakes is you can get fancy with the decorating. A loaf never looks that pretty, not matter how much glitter you throw on it. A friend gave me this recipe. Who got it from her mum. Who got it from the net. So I have no idea where it hails from. But whoever wrote it, I love you.
• 140g butter, softened
• 140g golden caster sugar
• 2 large eggs, beaten
• 140g self-raising flour
• 1 tsp baking powder
• 3 very ripe bananas, mashed
• chopped walnuts
• Grease & line a 2lb loaf tin.
• Heat oven to gas 4.
• Mash the bananas with a fork/potato masher (this is surprisingly tougher than you’d think!)
• Cream the butter and sugar until light and fluffy, then slowly add the eggs with a little flour.
• Fold in the remaining flour, baking powder and bananas.
• Pour into 12 cupcake cases and bake for about 20-30 mins.
• Decorate with banana slices, sugar granules, walnuts, icing sugar, toffee sauce… etcetera etcetera