Rav Bansal's Banana Split Cupcakes
- 150g soft unsalted butter
- 150g caster sugar
- 150g self-raising flour
- 1/2 tsp baking powder
- 2 large eggs
- 2 medium ripe bananas, mashed
- 350g icing sugar, sifted
- 175g soft unsalted butter
- 3 tbsp whole milk
- 1 tsp vanilla extract
- Chocolate sauce
- Chopped peanuts
- Maraschino cherries, dried slightly
Pre-heat your oven to 190c/170 fan/Gas 5 and line a 12 hole muffin tray with paper cases.
Beat the butter and sugar until light and fluffy. Add the eggs one at a time, fully incorporating them into the mixture between each addition.
Sift in the flour and baking powder, mixing until smooth, and then fold in the mashed banana.
Divide the mixture between the paper cases and bake in the centre of the oven for 15 minutes. Remove from the oven and transfer the cupcakes to a wire rack to cool.
While the cupcakes are cooling, make the vanilla buttercream by beating the butter until pale. In three additions, add the sifted icing sugar, mixing well each time. Finally, add the vanilla extract and milk and continue to mix until smooth.
Pipe or spoon the buttercream on to the cooled cupcakes, drizzle with the chocolate sauce and scatter on the sprinkles and chopped peanuts. For a final flourish, pop a maraschino cherry or slice of banana on top.