Ok, ok, OK. It’s been a hot minute since I last uploaded a recipe and to be honest, I don’t even know what’s been going on there. I feel like I’ve been making excuses for my flakey upload schedule for far too long now and it’s upsetting because it’s just not me. I feel like, when working in the creative industry, it can be really hard to continue to power through and keep coming up with new and innovative content if you’re not quite feeling yourself. I always want to feel excited and passionate about the content that I’m putting out there and sharing with you guys and hate the thought of doing a half arsed job of things. Which is why, after taking a little break and really thinking about what I want and where I envision things going, I’m ready to really get back down to business.
Obviously, like the sensible and mature adult that I am, the first step in this process was to bake some cupcakes. What better way to make a blogging come back than with a delicious, caramel and banana cupcake recipe?!
These cupcakes are super quick and simple to make and require very minimal equipment. They’re sweet, delicate, fluffy and even include some fresh fruit in there too! Bananas are literally a staple ingredient for about 50% of my recipes and they’re SO handy to use in baking! Not only do they add an incredible hint of natural sweetness, but they’re a great replacement for eggs and oil because they add moisture and help to bind the ingredients together. Banana bread is one of my signature bakes.. so I thought, why not try this out with some cupcakes?
I was really happy with how these turned out because GF cupcakes can sometimes end up resembling little rock cakes and just be super dense and unappealing. These ones however, have stayed deliciously light and fluffy!
Ingredients
- 3 ripe bananas
- 52g coconut oil
- 70g coconut sugar
- 160g buckwheat flour
- 3 whole eggs
- Tsp baking powder
- 1/3 tsp bicard
- Dash vanilla extract or powder
- Pinch sea salt
Icing:
- 3 Tbsp Almond/peanut butter
- 3 Tbsp agave syrup
- Pinch sea salt
- Almond Milk
Method
Preheat the oven to 180c and line a cupcake tray with cases.
Mash the bananas with the back of a fork, then beat in the coconut sugar and oil until well combined.
Crack in the eggs one at a time and whisk these into the mixture, as well as the vanilla extract.
Add in your dry ingredients and fold everything together.
Divide the mixture amongst the cupcake cases (I found this makes around 9 cupcakes) and pop these into the oven for around 17 minutes to bake, or until cooked through.
Remove from the oven and allow to cool on a wire wrack.
Meanwhile, for the frosting, mix together the nut butter, sweetener and a little salt. Then, gradually drizzle in the almond milk whilst mixing until you’re left with a velvety smooth, spreadable texture.
Once the cupcakes have fully cooled, decorate with lashing of the nut butter icing an d whatever toppings your desire.
