BANANA PEANUT BUTTER CUPCAKES, thrifty, low-added sugar, leftovers, butter-free, I bowl wonder

Bananas 'n peanut butter will be a popular combo in cupcakes that'll cheer up kids getting ready for school... 

Healthier Banana Cupcakes with Peanut Butter Frosting

'...really like these; the peanut butter complements the banana cupcake.'

photo 4/9/19

Higher fibre Banana Cupcakes - with or without peanut butter frosting - are the perfect lunchbox or weekend treat.  They are a doddle to make and rather healthy, too -- butter-free and with fresh bananas.  Wholemeal flour adds fibre but the results are light and fine-crumbed.

The fluffy banana cupcakes are smeared lightly with peanut-butter frosting, making them a little sweeter than 67's usual offerings.  But they are rather magical and not too sugary.   

The icing can be replaced by a light dusting of powdered sugar but the peanut butter element of the topping will be lost.  OR try melting white baking chocolate and peanut butter in a 2-1 combo for an attractive drizzle.


Cost: £2.00'ish
Makes: 12-24 cupcakes, depending on choice of muffin or fairy cake liners 

Ingred:

    400-500gm/14-16oz unpeeled ripe bananas 

    3 med eggs, beaten
    1 tsp vanilla
    110gm/3.8oz sugar (a mix of white & brown is good)
    175ml sunflower or light veg oil
     255gm/9oz plain flour sifted (replace 1/3 flour with wholemeal to improve fibre) 
    2 tsp baking powder
    1/4 tsp salt
    2 generous tbsp dried unsweetened coconut OR ground almonds

Topping:
   2 tbsp softened dairy or plant
   3 tbsp peanut butter (smooth or crunchy)
   2/3-1 cup icing sugar
   up to 2 tbsp dairy/plant milk

Garnish: finely chopped peanuts (opt)

Method:

    Equipment: 2x12-hole cupcake tin 

1. Line tin with cupcake liners 
2. Preheat oven to 180c/350f 
3. Peel bananas; remove any rotten bits; mash thoroughly in a large bowl
4. Add: beaten eggs, vanilla, sugar & oil; using electric or a stand-alone beaters, whisk until thoroughly blended 
5. Sift in flour, baking powder & salt; whizz just until blended; mix in coconut/ground almonds
6. Fill cupcake liners 2/3 full
7. Bake on top shelf, 15-20 mins, (a cocktail stick inserted into the middle will come out clean) turning tin from front to back 2/3 of the way through 
8. Cool completely
9. Make icing; spread thinly on the top.

Icing

1. Blend butter & peanut butter
2. Add icing sugar in 3 lots, beating in between
3. Check consistency - if icing is too thick, add milk 1/2 tbsp at a time  
4. Spread or pipe thinly on top
5. Garnish with a few chopped peanuts

Comments:

'Delicious! Light, fluffy, moist. The peanut butter complements the banana really well.  None of it is overpowering.  I really like it.' Campaign Manager
'I love peanut butter and these banana buns (Translation: cupcakes) with p.b. frosting are lovely!' Political Agent
'I don't normally eat peanut butter but with the banana flavour, it was good.' Council worker

       More lower sugar baking on NavBar/RecipesII: Low/no sugar...

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.