100g baking spread
50g soft light brown sugar
3 bananas (about 300g)
150g plain flour
2 tsp baking powder
½ tsp cinnamon
a pinch of ground nutmeg
12 dried banana slices
1. Preheat the oven to 180°C (gas 4) or 160°C (fan). Paper cupcake cases should be lined in a 12-hole cupcake tray.
2. In a large mixing basin, beat together the butter and sugar with an electric mixer for 2-3 minutes, or until light and fluffy. Peel the bananas and toss them into the bowl with the eggs. Continue to beat until everything is fully blended and creamy.
3. In a separate basin, combine the flour, baking powder, and powdered spices. Add to the banana mixture and gently fold together.
4. Divide the ingredients among the paper cases and smooth the tops before topping with a banana slice. Bake for 20-25 minutes or until brown and springy. Cool for 10 minutes in the tin before transferring to a wire rack to cool fully. In an airtight container, the cakes can be stored for up to 3 days.
Instead of butter, try using coconut oil and 50g desiccated coconut in place of the flour. This also eliminates the need for dairy in the cupcakes.