- 140g wholemeal flour
- 2 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 50g golden caster sugar
- 1 medium egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 50g melted butter, cooled
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 125ml semi-skimmed milk
- 2 small ripe bananas, 1 mashed, 1 sliced
Probably the best known, most popular tropical fruit, their name probably derives from the…
- 140g white chocolate, roughly chopped
- cinnamon, for sprinkling
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
Heat oven to 190C/170C fan/gas 5. Line a bun tin with 8 paper cases. In a large bowl, mix the flour, baking powder and sugar with a pinch of salt.
In a separate bowl, beat the egg, melted butter and milk for 20 secs; add the mashed banana and beat for a further 5 secs until everything is nicely mixed.
Pour the banana mix into the flour and fold everything together. Once it is almost combined, add 85g of the white chocolate – the mixture will still look a little lumpy. Spoon the cake mix into the paper cases and bake for 18-20 mins until golden and risen, and a skewer inserted comes out clean. Cool on a wire rack.
Meanwhile, melt the remaining white chocolate over a pan of barely simmering water. Allow to cool a bit, then spread on top of the cakes. Add a couple of slices of banana and sprinkle with cinnamon.
TipKids will love these. To stop your banana slices browning, brush with lemon juice, or use dried bananas if you're baking ahead.