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    Maple And Banana Cupcakes

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    Maple And Banana Cupcakes

    Bananas and maple syrup are a great flavour combination. These little cakes are utterly moreish and a good way to use up slightly over-ripe bananas.

    • Organic
    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes 50 minutes

    Makes: 12


    • 2 ripe organic bananas
    • 100ml maple syrup Medium No 1, plus 6 tbsp
    • 250g Yeo Valley Organic Unsalted Butter
    • 50g Tate & Lyle Organic Granulated Sugar
    • 200g organic self-raising white flour
    • ½ tsp baking powder
    • 3 medium organic eggs
    • 100g pack Waitrose Organic Brazil Nuts, roughly chopped, reserving 4 to decorate
    • 1-2 tsp organic whole milk, optional


    1. Preheat the oven to 180°C, gas mark 4. Line a 12-hole muffin tin with paper muffin cases. Mash the bananas in a bowl and beat in 100ml of the maple syrup.
    2. Place 150g of the softened butter, together with the sugar, flour, baking powder and eggs, in a large mixing bowl and beat with an electric whisk until pale and creamy. Then beat in the banana and maple syrup mixture, and stir in the chopped Brazil nuts. Divide between the muffin cases. Bake for 25 minutes or until well risen and just firm. Transfer to a wire rack and allow to cool.
    3. To make the topping, place the remaining butter in a small bowl and, using a whisk, beat in the remaining maple syrup a little at a time, to form a smooth, creamy consistency, adding about a teaspoon of milk if required. Spread the buttercream over the tops and scatter with shavings of Brazil nuts (made with a Y-shaped peeler).

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