Both recipes from this weekend's baking fest are from the exclusively food website. I use this recipe for banana cake on a regular basis (in both regular cake and cupcake form), and it is always a hit. This recipe is a great way to use up old bananas and left over buttermilk, and it is dead easy to make.
Banana Cupcakes/Cake 125g salted butter, softened 330g (1 1/2 cups) sugar 280g (1 very slightly rounded cup) very ripe, mashed banana 1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence) 2 large eggs (we use eggs with a minimum weight of 59g) 100ml (1/3 cup + 1 tablespoon) buttermilk 225g (1 1/2 cups) self-raising flour 1/2 teaspoon bicarbonate of soda
Preheat oven to 180 degrees Celsius (160 degrees fan-forced).
Line cupcake trays with cases (amount will vary depending on the size of your tray). If baking in cake form, grease the side and base of a 22cm diameter (inside top measurement) round cake pan, and like the bottom with non-stick baking paper.
Place butter, sugar, banana, vanilla and eggs in a food processor.
Process for about 2 minutes. Scrape down sides of processor. Add buttermilk and pulse to combine.
Sift flour and bicarbonate of soda together into a large bowl. Add flour mixture to food processor and process until just combined.
Pour batter into prepared pan or cupcake cases.
Bake for about 20-25 minutes until golden brown (50-60 minutes for a cake, or until a skewer or knife inserted in the centre of the cake comes out clean)
Leave cupcakes/cake to cool on a wire rack.
Spread or pipe cooled cupcakes/cake with cream cheese icing. Store in an airtight container in the refrigerator.
I have recently been put on a FODMAP free diet by my dietician in order to ease my tummy issues. I am using this blog to keep track of all the wonderful FODMAP free recipes I try and hopefully give other people FODMAP free recipe inspiration.