Cinnamon Crunch Banana Honey Cupcake

  • Preparation: 20min
  • Cooking Time: 40-50min
  • Serves: 12


Dry Ingredients

– 190g Plain Flour
– 1 teaspoon Ground Cinnamon
– 1 teaspoon Bi-Carbonate of Soda
– 1/2 teaspoon Sea Salt
– 200g Caster Sugar

Wet Ingredients

– 120ml Leccino EVOO
– 2 x 60g Eggs
– 60ml Honey
– 330g of mashed overripe Bananas (3-4 bananas without skin)

For the Topping

– 55g Raw or Demerara Sugar
– 25g Caster Sugar
– 1 teaspoon Ground Cinnamon


Step 1

Preheat oven to 150°C. Fan forced. Line a 12-cup muffin pan with paper cups or use a loaf tin (22.5 cm x 12.5 cm) lined with baking paper.

Step 2

In a mixing bowl, use a whisk to combine the plain flour, bi-carb, ground cinnamon and salt.

Step 3

In a mixer, whisk the sugar and eggs until smooth. Slowly add in the EVOO and honey. Add in the mashed bananas .

Step 4

Fold in the flour mixture quickly.

Step 5

Spoon the batter into the prepared muffin pan or loaf tins. Sprinkle sugar topping over the batter.

Step 6

Bake for 40-50 minutes until when tested with the a cake skewer, it pulls out clean. If sugar topping show signs of burning turn heat down.

Step 7

Cool the cupcakes on a rack. Serve.