Banana bread cupcakes

These banana bread inspired cupcakes are the perfect sweet treat to share. Whip up a batch on the weekend - with delicious banana and passionfruit flavours, you won’t regret it!

15

15m

Note: + cooling time

25m

Ingredients

  • 125g butter, softened
  • 3/4 cup (165g) brown sugar
  • 2 Coles Australian Free Range Eggs
  • 2 medium overripe bananas, mashed
  • 2 cups (300g) self-raising flour
  • 1/2 cup (120g) sour cream
  • Passionfruit pulp, to drizzle

Passionfruit icing

  • 500g cream cheese, softened
  • 100g butter, softened
  • 1 cup (160g) icing sugar
  • 2 tbs passionfruit pulp

Method

STEP 1

Preheat oven to 180°C. Line 15 holes of two 1/3 cup (80ml) muffin pans with paper cases. Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the banana, flour and sour cream and stir to combine. Spoon among the lined pans.

STEP 2

Bake, swapping pans halfway through cooking, for 20-25 mins or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.

STEP 3

To make the passionfruit icing, use an electric mixer to beat the cream cheese and butter in a medium bowl until smooth. Add the icing sugar and beat until well combined. Add the passionfruit pulp and beat to combine.

STEP 4

Place the icing in a piping bag fitted with a 1cm plain nozzle. Pipe icing over each cupcake and drizzle with passionfruit pulp to serve. 

Dietary information

Peanut-free
Nut-free
Sesame-free
Soy-free
Vegetarian

Nutrition Information

Per Serve

Energy: 1783kJ/427 Cals (20%)

Protein: 6g (12%)

Fat: 28g (40%)

Sat fat: 18g (75%)

Carb: 39g (13%)

Sugar: 24g (27%)

Fibre: 1g (3%)

Sodium: 272mg (14%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.