BANANA CUPCAKES WITH CHOCOLATE GANACHE - EGGLESS
A luscious, trusted recipe free from eggs. The crumb is cakey and moist, and so succulent, with creamy chocolate and healthy flax seeds.
***Cup/ spoon measures in notes below.¼
- 135 g banana puree, 35g butter, 75g light brown sugar, 2g vanilla extract, 1 flax "egg"
- 135 g cake flour, 7g baking powder, 1g salt, 65g buttermilk
- 240 g semi-sweet milk chocolate
- 150 g whipping cream, 2g almond extract
In a large mixing bowl, whisk the softened butter until it is light in color. Add the brown sugar and cream, then whisk in the flax “egg”. Scoop in the banana puree and drizzle in the vanilla extract, then combine.
Sift the dry ingredients together. Fold this into the creamed mixture in two additions, alternating it with the buttermilk.
Scoop the batter into the prepared pan, filling the liners just over half full. Bake the cupcakes for 12 – 15 minutes, turning the tray halfway.
After baking, cool these completely before icing.
Chop the chocolate into small pieces. In a saucepan, bring the cream and extract to a simmer. Once heated, remove from the stove then pour over the chocolate. Leave to melt the chocolate for a few minutes, then stir using a rubber spatula.
By volume (batter):
½ cup banana puree, 2½ tablespoons butter, 6 tablespoons light brown sugar, ½ teaspoon vanilla extract, 1 flax "egg"
1 cup and 1¼ tablespoon cake flour, 1½ teaspoons baking powder, 1 pinch salt, 4½ tablespoons buttermilk
1 x flax "egg":
7g flax seeds + 45g water (1 tablespoon flax seeds + 3 tablespoons water)
To bake a loaf:
To bake this recipe as a banana loaf, double the muffin batter, then bake at a slightly lower temperature for longer. No need to increase the chocolate ganache.