In the warmer season, Bananas get brown spots very quickly. I place those Bananas in a ziplock bag, mash them, and freeze. Frozen mashed Bananas are easy to use. Today I decided to bake Banana Cake for the first time in a long time. I added Cinnamon Crumble for a change.


12 Cupcakes


125g Butter
1/2 cup Caster Sugar
3 Eggs
1 & 3/4 cups Self-Raising Flour
1/4 cup Milk
2 Ripe Bananas *mashed

Cinnamon Crumble
50g Butter *softened
50g Caster Sugar
50g Self-Raising Flour
1 teaspoon Ground Cinnamon
*Note: The amount of Flour can be increased as long as the mixture turns into crumbles.

  1. Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
  2. To make Cinnamon Crumble, place softened Butter in a bowl, add Sugar and mix well. Add Flour and mix to form crumble.
  3. To make cupcake batter, mix softened Butter and Sugar in a large bowl until creamy. Add Eggs, one at a time, mixing well. Add Self-Raising Flour & Milk, mix to combine, then add mashed Bananas and combine well.
  4. Spoon the mixture into paper cases, cover with Cinnamon Crumble, and gently press the Crumble down to the batter.
  5. Bake for 20 to 25 minutes or until golden and cooked through. Leave in tins for 5 minutes before moving onto a wire rack to cool.