Cinnamon Crunch Banana Honey Cupcake

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

INGREDIENTS

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

METHOD

Step 1. Preheat oven to 150 deg 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.