Whilst waiting for the spaghetti to cook and cool down for out latest art project (will reveal more tomorrow!), we did a bit of baking!
We are terrible for wasting bananas. The kids go through phases when one minute they’re demolishing them, and them when I buy loads they go off them, meaning I end up chucking them. I love making banana cake but if it’s cut into slices the kids won’t eat it, so today when I saw the bananas being just a couple of days away
from being inedible I decided to make
kid friendly banana cupcakes. We made them even more yummy by making them chocolatey! These are bite sized little muffins and would make a perfect breakfast treat! The banana keeps the cake really moist for several days.
4 oz sugar
3 very ripe mashed bananas
2oz cocoa powder
I am a bit of a chuck it all in kind of cook, so once I preheated the oven to gas mark 5 (no idea for electric cookers!) we washed our hands, and after helping me weigh all the ingredients out carefully (perfect numeracy teaching/learning opportunity!) Harrison put all the ingredients in a plastic bowl – I couldn’t get any photos as my battery died! We then mixed it all together with a wooden spoon. Harrison carefully counted out the muffin cases and put them in the tin and then helped me to spoon the lovely smooth mixture into the cases. Of course, we just HAD to lick bowl afterwards to check it was ok! (Contains raw egg before cooking so be careful if you’re pregnant, babies under 12 months etc). We put them in the oven for about 20 minutes until cooked. We let them cool and sprinkled some snowy icing sugar on before sampling. They were delicious! Really moist and lovely. These aren’t going to last very long….
What’s your favourite muffin or cupcake recipe?
Kelly has been baking cakes with her toddler, check out her recipe here