Banana & Pecan cupcakes



Super yummy banana and pecan cupcakes that are great for any time of day! Not overly sweet and stodgy, more like a firm and fluffy nibble. We make a batch... and normally eat them within 3 days! I hope you enjoy them!



INGREDIENTS


1 cup soya milk (we use tesco organic non-sweetened)

1 tsp apple cider vinegar (Sainsburys)


2/3rds cup brown sugar or caster sugar

1/4 melted coconut oil

1 tsp vanilla essence

x1 banana


1/3 cup pecans - finely chopped (food processor or pestle & mortar!)


2 cups plain raising flour

2 1/2 tsp baking powder

1/4 tsp baking soda

x10 crunches pink rock salt





RECIPE


1. Preheat the oven to 180. line the cupcake case with the cases!


2. Add the 1 cup soya milk to a clean jug, add the 1 tsp apple cider vinegar and stir well, leave this to curdle for 10 minutes.


3. In a separate bowl place the sugar, melted coconut oil, vanilla essence.Stir well, it will almost be paste like. Chop the banana into small chunks and add it, using a fork to squish it through the mixture, then add the chopped pecans.


4. In another bowl stir through the dry ingredients, this is the flour, baking powder*, baking soda and salt. *Please take note of the measurements for the bicarb soda & baking powder, don't get them mixed up!


5. Add the milk & apple cider vinegar to the sugar paste mix.



6. Stir in the dry mixture to the wet, you may need to grab an extra bowl for this! We all love the extra washing up in these recipes don't we!


7. Stir the ingredients slowly and gently and not too much. Folding until you have an even mix is great, if you mix to fast it starts to separate and can cause a hardness within the cakes.


8. Evenly distribute the mixture into your cupcake/muffin cases, they rise nicely so be mindful not to over fill. Why not add a pecan nut to the top!?


10. Bake in the oven for 20 minutes until golden brown.


11. Once baked transfer to a cool place and leave to rest until fully cooled, this allows them to finalise there baking process and not fall apart.




Once cooled they're ready to eat, they are SO nice with a cup of Earl Grey tea... my personal preference! Store in an air tight container, they will last about 5 days...if they last that long!


Enjoy!


V x

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