Super-fast banana cupcakes

The quickest way I’ve found to use up ripe bananas (apart from my banana ice-cream recipe)! This recipe is from Doves Farm and you can add other ingredients. My friend Jo added a handful of raisins to hers and I added a handful of cacao nibs. Chocolate chips would be good too. This makes about 6, so you could double the ingredients.

Equipment:

• Muffin tin

• Cupcake cases (about six)

• Fork

• Large bowl

• A small bowl

• Measuring jug

• Teaspoon

• Tablespoon

Ingredients:

• 2 ripe bananas

• 50g caster sugar

• 1 egg

• 1 teaspoon vanilla extract

• 1/2 teaspoon cinnamon powder (optional)

• 50ml oil (such as rapeseed or sunflower)

• 125g self-raising flour

Get baking:

1. Preheat your oven to 180C/ 160C fan/ Gas 4.

2. Put the cupcake cases in the muffin tin.

3. Crack the egg in a small bowl and beat it with a fork until bubbly.

4. Put the bananas in a large bowl and mash them with a fork.

5. Add the egg, oil, sugar, cinnamon (if using) and vanilla extract to the bananas and mix with a tablespoon.

6. Add the flour to the mixture and stir.

7. Divide the mixture between the muffin cases.

8. Bake for about 25 to 30 minutes, until slightly brown on top.

9. Leave to cool (I like to eat them warm!)