Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, banana-gingerbread cupcakes. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Banana-gingerbread Cupcakes is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Banana-gingerbread Cupcakes is something which I’ve loved my entire life. They’re nice and they look fantastic.
Get the recipe for Banana Gingerbread Cupcakes. After a fair amount of experimentation - we've made it: cupcakes, but vegan, with no added sugar & a seriously moist centre. Guilt-free treats for anytime of the day.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook banana-gingerbread cupcakes using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Banana-gingerbread Cupcakes:
- Make ready 150 g plain organic wholemeal flour
- Take 50 g organic rolled oats
- Get 2 tsp baking powder
- Take 80 g Nutcessity Gingerbread nut butter
- Take 1 tsp ground cinnamon
- Prepare 1 tsp ground ginger
- Prepare 2 large spotty bananas
- Get 175 ml oat 'milk'
In large bowl, combine sugar and margarine; beat until well blended. Banana gingerbread, as you might expect, is a hybrid between gingerbread and banana bread. It has a sweet banana-y flavor and a richer molasses-y one, all rolled into the same delicious quickbread. That's why I called it scrummy!
Instructions to make Banana-gingerbread Cupcakes:
- Preheat the oven to 180 degrees celcius. Obtain large bowl from cupboard. Add bananas and mash well with a fork.
- Add the oat milk (I used organic Oatly - good stuff) and mix well.
- Add the nut butter, and again, mix well.
- Add the spices, baking powder & oats; again, mix well.
- Finally add the flour but don't mix well. Mix with a spatula until you incorporate all the flour - but no more. You'll stop the cake from rising.
- Spoon into 7 cupcake cases (or into a small loaf tin: just add 5 minutes onto the cooking time).
- Bake for 20 - 25 minutes or until a skewer comes out just about clean.
- Eat with gusto.
Do make the lemon frosting as the contrast of lemon with the richness of banana and ginger is great! I tweaked this recipe from an Australian Women's Weekly one. Would love to hear what you think! Banana Gingerbread Loaf is perfect with a cup of tea in the afternoon or with coffee for breakfast but it's mild enough that your kids will also enjoy it as a snack. Serve this easy to make loaf cake sliced with a scoop of good vanilla ice cream on the side.
So that is going to wrap this up for this exceptional food banana-gingerbread cupcakes recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
