Vietnamese · Dessert
Vietnamese Banana Cake Cupcakes
A Vietnamese take on banana cake shrunk down into cupcake form, built on well-mashed ripe banana, brown sugar and coconut oil for a dense, moist crumb, finished with a cooling drizzle of coconut cream and toasted crushed peanuts for crunch and nutty contrast.
$1
12 minsPrep
19 minsCook
31 minsTotal
EasyLevel
Nutrition per serving
337Calories
6.2gProtein
16.1gFat
43gCarbs
21.5gSugar
1.9gFiber
500mgSodium
52mgChol
11.5gSat Fat
262mgPotassium
43mgCalcium
2mgIron
0.1mcgVitamin B12
3.4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 175°C and line 2 holes of a 6-hole muffin tin with paper cases; half-fill the remaining 4 holes with water.
2
Mash the banana in a bowl until smooth, then whisk in the beaten egg, melted coconut oil, brown sugar, condensed milk and vanilla extract until glossy.
3
In a separate bowl whisk the flour, baking soda and salt together, then fold into the wet banana mixture just until no dry streaks remain.
4
Divide the batter evenly between the 2 lined holes, filling each about two-thirds full.
5
Bake for 18-20 minutes until a skewer inserted into the centre comes out clean and the tops spring back when pressed.
6
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
7
Once fully cooled, spoon the coconut cream over each cupcake and scatter with the toasted crushed peanuts just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.5 oz70g mashed, overripe banana
- 1.6 oz45g all purpose flour
- 1 oz28g brown sugar
- 1/21/2 eggs, beaten (27g)
- 0.6 oz18g melted coconut oil
- 0.4 oz10g condensed milk
- 0.1 oz2g baking soda
- 0 oz1g salt
- 0.1 oz2g vanilla extract
- 0.6 oz18g coconut cream
- 0.3 oz8g crushed, toasted peanut
