Banana fairy cakes

    Banana fairy cakes

    (336)
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    1hr


    334 people made this

    About this recipe: This recipe was given to me by my mother, and I've since handed it down to my daughters. The moist cakes are topped with icing that comes together in no time. And if you'd like even more banana flavour, stir some mashed banana into it.

    Ingredients
    Serves: 18 

    • 110g butter
    • 300g caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 225g mashed ripe bananas
    • 60ml buttermilk
    • 250g plain flour
    • 1 teaspoon baking powder
    • 3/4 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • Icing
    • 100g butter, softened
    • 300g icing sugar
    • 3 tablespoons milk

    Method
    Prep:20min  ›  Cook:20min  ›  Extra time:20min  ›  Ready in:1hr 

    1. In a large mixing bowl, cream butter and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, bicarb and salt; add to banana mixture. Fill 18 paper-lined muffin tins two-thirds full.
    2. Bake at 180 C / Gas 4 for 15 to 20 minutes or until a skewer comes out clean. Remove to wire racks to cool completely.
    3. For the icing, in a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency. Ice the cooled fairy cakes.
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    Reviews & ratings
    Average global rating:
    (336)

    Reviews in English (334)

    allyamour
    4

    Delicious! I substituted the caster sugar with soft dark brown sugar and stirred in chopped toasted walnuts! Topped with vanilla buttercream, to die for xxx  -  01 Apr 2011

    2

    I made this as a whole cake in a 20cm tin and cooked for an hour. It was amazing and the buttermilk makes it really moist. Will be making again!  -  05 Apr 2012

    by
    344

    After reading through a number of reviews, I feel it's important to make clear that these are not muffins, nor is this banana bread in a muffin tin--these are definitely cupcakes. Banana bread, of course, has a moist but dense crumb. These are pleasantly sweet, moist, light and fluffy little cakes. And very GOOD cupcakes at that! I used buttermilk powder for the buttermilk, which is always nice for times like this when only a small amount of buttermilk is called for. I skipped the frosting as I was craving a banana/chocolate combo and frosted them with "Chocolate Cream Frosting," also from this site. I tasted one before I even frosted them and had to restrain myself from having another--they were that delicious.  -  03 Dec 2008  (Review from Allrecipes US | Canada)

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