Moist Banana Cake (Cupcake) With Caramel Icing

Moist Banana Cake (Cupcake) With Caramel Icing

One of the questions I’m frequently asked about the blog is  “do you actually try all the recipes that you post on the blog”? If you are also wondering the same thing, the answer is Yes! Well, there is a teeny tiny exception to this recipe. I did try it at home, but I didnt taste it exactly. I just nibbled it.

You see, I’m not a big fan of fruits, especially banana! I somehow cant bring myself to eat it. There are exceptions of course.. like banana chips, banana fritters etc; So people usually ask me if I can eat those things why cant I eat Banana in raw form or in things like baked goodies. What to do, it’s complicated ;)
Since I didnt eat this, I made sure it’s a good recipe by sharing it with people who like Banana cakes. They came back with very good feedback and I trust them. If you like bananas it sure is a treat. It’s very moist and buttery and the icing is to die for!


I usually say in my cake recipes, that you can skip the icing, but not this time. It’s a must try icing!
Here you go…
Cream butter and sugar in small bowl with electric mixer until light and fluffy, beat in eggs, one at a time; beat until combined…


Transfer mixture to large bowl, stir in banana. Stir in half the sifted dry ingredients with half the combined yogurt and milk. Then stir in remaining dry ingredients and yogurt mixture; stir until smooth…

Line the cupcake tin with cupcake liners. Pour mixture into prepared pan…


Bake in preheated oven oven for about 15 mins, stand 5 minutes before turning onto wire rack to cool…

Melt butter, brown sugar and milk, till the butter melts. Bring it to a boil and remove from heat. Let it cool for 5-10 mins…


Add sifted icing sugar. Mix well…
Recipe adapted from Australian Women’s Weekly Cook Book

Moist Banana Cake With Caramel Icing

Author: Maria Jose Martin

Recipe type: Dessert

Cuisine: Baking

Serves: 10-12

 

Ingredients

• Unsalted butter – 125 gms @ room temp
• Brown sugar – ¾ cup, firmly packed
• Eggs – 2 @ room temp
• Mashed banana – 1 cup
• Self Raising flour – 1.5 cups (refer notes for substitution)
• Bicarbonate of soda – 1 tsp
• Yogurt – ¾ cup @ room temp
• Milk – 1 tbsp @ room temp

For icing

• Unsalted butter – 60 gms
• Brown sugar – ½ cup
• Milk – 2 tbsp
• Icing sugar – 1.5 cups

Instructions

1. Preheat oven @ 180C, 10 mins before baking.
2. Cream butter and sugar in small bowl with electric mixer until light and fluffy, beat in eggs, one at a time; beat until combined.
3. Transfer mixture to large bowl, stir in banana. Stir in half the sifted dry ingredients with half the combined yogurt and milk. Then stir in remaining dry ingredients and yogurt mixture; stir until smooth.
4. Line the cupcake tin with cupcake liners. Pour mixture into prepared pan. Bake in preheated oven oven for about 15 mins, stand 5 minutes before turning onto wire rack to cool. When cold, spread with icing.
5. To make icing:
6. Melt butter, brown sugar and milk, till the butter melts. Bring it to a boil and remove from heat. Let it cool for 5-10 mins. Add sifted icing sugar. The icing is of spreadable consistency.

Notes

Substitute for self raising flour – to get 1 cup self-raising flour, add 1½ tsp baking powder+ ¼ tsp salt to 1 cup all purpose flour.I used Chiquita banana for this recipe. It’s better to use same or similar type of banana for this recipe. You need 3 bananas for this recipe. You can mash it with a fork. Even if the batter curdles, dont worry, go ahead and bake it.
If you want a smooth and glossy icing, add more milk after adding icing sugar.
I got 24 std cupcakes and 8 mini cupcakes from the above qty. If you are baking as a cake, you can use an 8 or 9 inch deep pan and bake it for 35-40 mins. The baking time might vary for each oven and also according to the size of the pan.
The iced cupcakes can be stored at room temp for1-2 days and for 3-4 days in fridge. Uniced cupcakes can be stored at room temp for 3 days and for longer time, if stored in fridge..