Banana muffins recipe. Calorie, chemical composition and nutritional value.

Hello my dear friends! Today I want to tell you about one amazingly delicious dessert that you will definitely like. In this article you will learn how to prepare a banana cake in the oven in a silicone mold and then the recipe with photos step by step. To be honest, I didn’t dare to do it for a long time, because I very much doubted whether I would succeed.

When I looked at recipes on other sites for how to make a banana muffin, I thought people had gone crazy. It's better to eat a banana fresh. It will be both tasty and healthy. But fate decreed otherwise and today I’m making a banana muffin myself. Since this is my first time preparing it, I immediately want to say that its taste is somehow magical.

The banana cake turned out soft and juicy on the inside, and on the outside it had a crispy crust that melted in your mouth and was somewhat reminiscent of caramel. Overall, I recommend this dessert. You will definitely like him

How to make banana cake in the oven

Products

Bananas – 3 pcs.
Eggs – 2 pcs.
Sugar – 1 glass
Flour – 1.5 cups
Butter – 100 gr.
Baking powder – 10 g.
Vanillin to taste

Step-by-step banana cake recipe

Video recipe for making banana cake:

To make banana cake, it is better to use overripe bananas. Unfortunately, in my case the bananas were not even ripe, so I put off making the cake for a couple of days. As luck would have it, the bananas didn’t turn black and I decided to cook with what I had.

Peel the bananas, cut into pieces and place in a deep bowl. Mash the bananas with a fork until smooth.

Melt the butter in the microwave and let cool to room temperature.

Add eggs to banana pulp.

Pour in sugar.

Pour in the butter and stir until smooth.

Then add vanillin.

Baking powder and stir everything again.

Add flour and knead the dough. The dough is not too thick, the consistency is similar to sour cream.

Pour the dough into a silicone mold and place it in an oven preheated to 200C. Bake the banana cake for about 35 - 40 minutes.

That's all, the banana cake is ready, as you can see, it's not at all difficult to prepare, but it turns out to be such a delicious dessert, you'll lick your fingers. Bon appetit!

By 06.12.2015

For a long time, homemade baking seemed unattainable to me, and I was reluctant to fulfill my husband’s requests to bake some kind of cupcake or pie. I never learned how to cook confectionery delights, but now I have a couple of simple and quick recipes up my sleeve that are always a hit!

Ingredients

flour - 230 g
eggs - 2 pcs
bananas - 3 pcs.
sugar - 80 g
baking powder - 1/2 pack (according to instructions)
vanilla sugar - 1/4 pack
butter - 100 g

Step-by-step cooking process at home

The cake cooks very quickly, so immediately set the oven to preheat to 190°. Here's everything you'll need for this delicious tea cake. Yes, it is advisable to take oil with a high fat content. It is more expensive, but, as my technologist friend says, there is no real oil below 80% fat.

Oh, I almost forgot! It is very important to take overripe bananas. I knew in advance that I would be making the cake on Friday, so I bought slightly overripe ones on Wednesday and in 2 days they became just the perfect degree of overripeness. Well, now that everything is ready, let's get started!

In a separate bowl, first mix the butter and sugar. Bananas are already very sweet, so I added so little sugar. From experience I can say that if you have a sweet tooth, it is better to add 100 or more, because my cupcake turned out not at all cloying.
Now break the bananas into pieces into a bowl and mash them with a fork. Some recipes suggest using a blender, but I was too lazy to get it dirty: soft ripe bananas literally crumble under pressure with a fork, and it was nice to see inclusions of bananas in the finished cake.
Now mix the eggs into the mixture.
And add flour, baking powder and vanilla sugar. All this needs to be mixed very well, but you should not beat it.
This is the final mass.
Such muffin recipes are good because you don’t need to rest the dough, and you can immediately load it into the mold, which is what we do.
After 20 minutes in the oven we get this cupcake. If you have a smaller diameter mold or a square silicone rectangle, it may take longer. I check the readiness with a wooden kebab skewer: if after piercing the cake it comes out dry, then it’s time to take it out.
I poured the finished cupcake with the purchased glaze that caught my eye and served it on the table, opening a magnificent tea evening.

Delicate banana muffins are a real treat for adults and children! Very easy to cook and delicious to eat!

Delicate, moist banana-based baked goods. This type of baking is quite popular in Europe and America; on many English-language blogs you can find all sorts of variations of this dish. Some people call it banana bread, others call it banana cake. If you put less sugar and butter, it will be banana bread, and if you put more, then it will be a cake.

But in any case, you will get a very tender, soft and aromatic crumb. I advise you to be sure to use overripe bananas, they will turn out much more flavorful.

I tried baking with the addition of nuts and chocolate, and I liked these muffins much less, although, of course, this is a matter of taste. In my opinion, there were too many flavors - banana, chocolate, nuts. In addition, due to the fact that the structure of the finished baked goods is moist, the nuts also turned out moist. It seems to me that it is better to bake them without additives or, if you add them, then some kind of cream in the middle, for example, custard.

I made 18 small cupcakes.

3 bananas (overripe)
200 g flour
170 g sugar
70 g butter
2 eggs
2 tsp. baking powder
1 tsp. vanilla sugar
a pinch of salt

Peel the bananas; I had 430 g of peeled bananas.

Puree them with a blender (or mash them very thoroughly with a masher).

Add eggs, sugar, vanilla sugar, salt, melted and cooled butter, mix.

Add baking powder, flour, mix well. The dough is not thick.

Grease the molds with oil (or insert paper liners), spread out the dough.

Place in an oven preheated to 180 degrees and bake for about 20-25 minutes.

You can bake in one form, preferably oblong or with a protrusion in the middle. The baking time will then need to be increased.

Inside. Banana muffins are great either warm or completely cooled.

Recipe 2: banana cake in the oven

Fragrant banana muffins, which we will prepare in the oven in portioned molds, are a simple and delicious homemade cake. In addition, this is a Lenten recipe, so it will probably be useful to many. The most delicate islands of fragrant banana, hidden in soft and airy honey dough, await you. With tea, coffee or milk - the perfect combination.

banana – 390 gr
wheat flour - 220 gr
natural honey – 120 g
vegetable oil - 50 ml
baking powder - 1 tbsp.
salt - 0.25 tsp.

To prepare tender and aromatic muffins, we will need the following ingredients: bananas, wheat flour (I use the highest grade), natural honey, refined vegetable oil (I use sunflower), baking powder and salt. All products should be at room temperature.

Sift 220 grams of wheat flour into a separate bowl, add a level tablespoon of baking powder and a quarter of a teaspoon (a generous pinch) of table salt.

Mix thoroughly so that the dry ingredients are evenly distributed throughout the mixture.

We clean the bananas and break the pulp into another container. I have 3 large bananas, each weighing about 180 grams. Pure fruit pulp yields about 390 grams.

Mash the bananas with a fork, not very finely, so that the result is not a homogeneous puree, but pieces remain.

Add 120 grams of natural honey and 50 milliliters of odorless vegetable oil to the bananas. If the honey is candied, heat it in the microwave (Defrost mode) or in a water bath.

Mix everything.

Pour the dry mixture into the liquid base.

Mix it in quickly so that no traces of flour remain. Do not stir for too long, as the cake dough does not like this.

Place the dough into portioned muffin tins. I have silicone ones, so I don’t lubricate them with anything. I advise you to prepare metal ones in advance: grease them with a small amount of refined vegetable oil or butter (in this case, additionally sprinkle with wheat flour or semolina). In total, from the specified amount of ingredients used, I get 9 large banana muffins, but since the dough grows greatly during baking, I recommend baking 10-12 pieces - this way the hats will be more neat.

Bake banana muffins in a preheated oven at medium level at 180-190 degrees for about 25-30 minutes. Important: baking time depends on the characteristics of your oven and may differ from the specified one. I have a Hephaestus gas stove, bottom heating, no convection. Since the muffins don’t turn out very brown in my oven, I also turn on the grill for 5 minutes.

The finished banana muffins turn out to be very tender, soft and fragrant, and they are easy to make. Cook for your health and bon appetit, friends!

Cupcake with liquid chocolate filling inside - recipe in silicone molds

Many people know them as "Lava keiki". The dessert holds its shape perfectly, since its edges are well baked, but inside it is liquid, which many people incredibly like.

You will need:

Chocolate – 80 gr.
Eggs – 3 pcs.
Flour – 60 gr.
Granulated sugar – 50 gr.
Butter – 100 gr.
Salt – ¼ small spoon.

Step-by-step preparation with photos:

Break the eggs into a bowl. Beat with a mixer at high speed.

Add sugar and continue beating until smooth. The mass will foam and turn white.

Break the chocolate into pieces and place in a saucepan. Our goal is to completely melt it. Do not let the process take its course, constantly stir the contents. Adjust the fire intensity to the minimum. Let it melt slowly and not burn.

Add butter to the saucepan with chocolate. To make it bloom faster, I advise you to cut it into pieces. I didn’t do it, and then I really regretted it. The chocolate will already be hot, so depending on the situation, keep the pan on the fire, or periodically remove it, continuing to stir the contents.

Combine chocolate and egg mixtures.

Recipe 3: Chocolate Banana Cake

Does it happen to you that bananas die in the kitchen, and your family demands muffins? We ran into the store a couple of days ago, impulsively bought an unplanned bunch of dense, elastic, fresh beauties, and ate two of them at once on the way home. By morning, the fruits were no longer so attractive; a day later they acquired unattractive brown spots.

And after a couple of days you look at these few bananas like a suitcase without a handle - it’s a shame to throw it away, it’s inconvenient to carry. It seems like they would just be thrown into the trash can - my conscience won’t allow it, but no one will eat them for sure. What to do? There is a solution to the problem!

Bake a little culinary masterpiece - chocolate banana cupcake. Its recipe is very simple, almost primitive, but the taste of the baked goods is incredibly aromatic, rich, and bright!

2 eggs;
2 overripe bananas;
80 g butter;
2/3 cup sugar;
½ cup cocoa;
1 cup flour;
1/3 teaspoon salt;
½ tsp. soda;
½ tbsp. l. lemon juice or vinegar.

We extract the bananas, meticulously inspect them, and approve.

We take out the pre-prepared butter - it should be soft. Not melted, but soft (2-3 hours of “rest” at room temperature).

Beat butter with eggs and sugar. The mass should become fluffy and airy.

Adding salt is a must: it is this detail that makes sweet pastries rich and bright. Add bananas one at a time. Add baking soda and quench it with lemon juice. The mass will become thinner. Beat until smooth. Add cocoa and mix.

Sift flour into the dough - you may need a little less of this product (depending on the size of bananas, eggs, oil fat content, room humidity and many other factors). Pour the dough into a greased mold (or silicone mold - not greased).

Bake at 180 degrees for at least 45 minutes, check the readiness with a wooden stick, it should come out of the dough completely dry. When stirring the dough, you can add prunes (sounds great with bananas and chocolate), nuts (give substance to the baked goods), coconut flakes (small tropical note), raisins (sourness and juiciness), however, I prefer a laconic combination of chocolate and bananas.

Banana muffin - recipe

Banana cake is a juicy and aromatic delicacy that can not only delight you with evening tea or breakfast, but also, if necessary, outshine all the desserts on the holiday table. The recipe for banana muffins can be prepared even by an inexperienced housewife, and the cooking itself is a profitable process, because not very tasty overripe fruits can be used.

Banana Chocolate Muffins

Banana muffins are convenient to prepare in portions in the form of cupcakes. In this form, the dessert is convenient to serve and take with you to work or on a picnic.

Ingredients:

butter – 2 tbsp. spoons;
sugar – 1/3 tbsp.;
egg – 1 pc.;
bananas – 2 pcs.;
vanilla extract – ½ teaspoon;
flour – 1 tbsp.;
baking soda – ½ teaspoon;
salt – 1/8 teaspoon;
chocolate chips - ¼ tbsp.

Preparation

Before making the banana muffins, cream the softened butter and sugar in a small bowl until smooth. Beat in one egg, puree the bananas in a blender and add to the mixture. Season the banana butter base with vanilla extract. In a separate bowl, mix all the dry ingredients and add the buttercream mixture a little at a time. Sprinkle the batter with chocolate chips and place in greased muffin tins. Banana muffins are cooked for about 20 minutes at a temperature of 180 degrees.

Cottage cheese banana cake without eggs

Ingredients:

flour – 200 g;
sugar – 1/2 tbsp.;
sour cream – 150 g;
cottage cheese – 200 g;
banana – 2 pcs.;
baking powder - 1 ½ teaspoons;
oil – 2 tbsp. spoons.

Preparation

Turn on the blender at full power and beat the sour cream, cottage cheese and bananas into a homogeneous mass along with half a glass of sugar. Melt the butter in a water bath and add it while warm to the flour along with the banana-curd mixture. Knead the dough thoroughly and pour it into a greased pan. Bake the banana cake for 25-30 minutes at 200 degrees. Serve the finished dessert, garnished with powdered sugar, banana and strawberry slices.

Banana nut muffin

If you want to dilute the bright banana taste of the cake, add some nuts and dried fruits, which will change not only the taste, but also the texture of the dessert.

Ingredients:

flour – 300 g;
soda – 1 ½ teaspoons;
sugar – 200 g;
eggs – 3 pcs.;
bananas – 300 g;
vegetable oil – 180 ml;
milk – 180 ml;
lemon juice – 1 tbsp. spoon.
nuts – 100 g.

Preparation

At the first stage, mix soda and flour, add sugar, eggs, crushed bananas and milk mixed with lemon juice. In order for our muffins to be moist and juicy, they must be flavored with vegetable oil. Knead the dough using a mixer.

Grease the bottom of the baking dish with butter and sprinkle with crushed nuts. Pour the dough into the mold and bake our cake at 170 degrees for 45 minutes. The finished dessert can be drizzled with honey or served simply with a cup of hot tea.

Banana cake with kefir

Ingredients:

bananas – 2 pcs.;
flour – 200 g;
sugar – 200 g;
kefir – 100 ml;
vegetable oil – 100 ml;
soda – 1 teaspoon;
salt – ½ teaspoon.

Preparation

In a large bowl, mash the bananas with a fork. Add eggs and sugar, beat the mixture. Then comes the turn of the remaining liquid ingredients, that is, eggs and kefir.

In a separate bowl, mix flour, soda, salt and add to liquid ingredients. The dough is ready, it should turn out runny. Before baking the banana cake, preheat the oven to 180 degrees, grease the baking dish with butter and, if desired, sprinkle with cinnamon. We bake our juicy and aromatic dessert for 40-45 minutes, checking the readiness with a toothpick.

Before serving, the cake is usually topped with syrup or melted chocolate, but you can get by with a dusting of plain powdered sugar. Bon appetit!

Recipe 4: banana cake in a slow cooker

Baking with the addition of berries or fruits turns out tasty, fragrant and beautiful. Try making a banana muffin in a slow cooker and you will see for yourself. In addition, bananas, beloved by many, are rich in fiber and also contain potassium, magnesium, manganese, B vitamins and other substances beneficial to the body.

One of the main conditions for obtaining a successful result is the use of very ripe bananas. The second, no less important condition is properly prepared dough. Follow the recommendations outlined below, and you will definitely delight your family with a delicious and aromatic banana muffin.

3 very ripe bananas;
2 cups of flour;
80 ml kefir or sour cream;
1 cup of sugar;
2 eggs;
80 ml refined sunflower oil;
a pinch of salt;
2 tsp. spoons of baking powder.

It’s best to start preparing the cake by preparing the dry ingredients. To do this, you need to sift the flour and mix it with baking powder and salt. If you use soda, then you need to take less of it - 1 teaspoon without top. Then you can start preparing the filling: wash and peel the bananas, then chop them with a blender or simply mash them with a fork. In this case, there will be small pieces of bananas in the finished cake.

You can start preparing the liquid ingredients. To do this, beat the eggs into a thick foam. Of course, the best way to do this is with a mixer. If this is not possible, then use a whisk. Gradually add sugar, without ceasing to beat the eggs, until they turn into a light and fluffy mass. Then add kefir (or sour cream) and refined sunflower oil. Leave a little oil to lubricate the multicooker bowl. Mix everything carefully. Place mashed bananas into this mixture and mix everything again.

All that remains is to combine the dry and liquid components. Add flour little by little and slowly stir the dough in one direction until it becomes homogeneous. However, it is not recommended to do this for too long, so that the whipped whites do not have time to settle. If everything is done correctly, the dough will turn out very tender, similar to cream.

Now you need to grease the multicooker bowl with the remaining oil. To easily remove the finished cake from the bowl, you can line the bottom with baking paper. To do this, place a container for steaming on paper, trace it with a pencil and cut out along the contour. This circle also needs to be slightly oiled. It is advisable to make these preparations in advance. When the bowl is prepared, you need to pour the dough into it, place it in the multicooker and select the “Baking” program. In the Redmond RMC-M170 multicooker, with a power of 900 W, set the timer for 1 hour 20 minutes. For other models, this time will need to be adjusted up or down.

After the multicooker beeps to indicate the end of the program, you can leave the cake in the “Warming” mode for 10-15 minutes. Then remove the bowl with the cake from the multicooker and leave it to cool for another 10 minutes. After that, transfer the cake to a plate using a steamer container.

When the cake has cooled sufficiently, you can sprinkle it with powdered sugar or pour over chocolate glaze. The main thing is not to overdo it, because it turns out quite sweet. You can decorate the cupcake with banana slices.

Now you know how to bake a banana muffin in a slow cooker. Brew aromatic tea, cut the cake into portions and serve.

We wish everyone a pleasant tea party!

Cooking a cake in a slow cooker

To prepare the cake, you need to pour sugar into the blender bowl and beat in the eggs. Then beat them until foamy. Continuing to beat, add butter, then add flour and baking powder.

Next, according to the banana cake recipe, you need to peel the bananas, cut them into small pieces and grind them to a paste using a fork. Add chopped bananas to the dough and mix well again. Add grated chocolate to the same container. Mix again until smooth.

Grease the multicooker bowl with oil. Pour in the banana cake batter. Set the timer for one hour and select the “Baking” mode. After baking is finished, open the multicooker lid, let the cake cool slightly and only then carefully remove it from the bowl.

Recipe 5, step by step: banana curd cake

If you have some cottage cheese in the refrigerator, and a couple of bananas in the fruit bowl, I suggest baking these fragrant cottage cheese-banana muffins! The dough is prepared simply, the cupcakes are baked, if they are portioned, quickly - in less than an hour, for tea you will have fragrant banana cupcakes with a delicate crumb thanks to the curd and charming golden tops.

The good thing about the recipe is that even overripe, soft bananas with darkened skins are suitable for the dough—those that don’t look quite presentable enough to be eaten just like that. But for baking - banana bread, muffins and cakes - these are the fruits that are best suited! You can also use frozen bananas.

Cupcakes can be baked in small molds or in a large one (rectangular for bread or muffin with a hole).

2 medium or large eggs;
150-180 g of sugar (depending on how sour the cottage cheese is and how much you like sweets - keep in mind that the dough contains bananas);
2 small bananas or 1 large;
200 g cottage cheese;
200 g butter;
2 cups of flour (1 two-hundred-gram glass without top = 130 g, we need 260 g);
1 teaspoon baking powder;
¼ teaspoon of soda;
1 tablespoon lemon juice (or vinegar 9%);
¼ teaspoon salt.

Combine eggs and sugar in a bowl; beat with a mixer for 30-45 seconds until lightly fluffy. At the same time, melt the butter in the microwave or on the stove over low heat.

Wash the bananas, peel them, cut them into pieces and add to the cottage cheese.

Puree with a blender until you obtain a homogeneous curd-banana mass.

Add melted butter to the beaten eggs, then banana-curd puree and beat everything together or just stir well with a spoon.

Then sift the flour into a bowl, after mixing it with soda and baking powder.

Pour lemon juice directly into the dough and immediately mix quickly but thoroughly. The dough is quite thick; the banana puree gives it a beige color.

Place the dough into portioned molds (I put a paper mold in each silicone mold) or into a cake pan, greased with sunflower oil or lined with an oiled sheet of parchment paper.

A rectangular, round, ring shape is suitable - only the baking time of the cake in different shapes will vary depending on the height and thickness of the dough layer.

The small muffins were baked at 200C for just over half an hour; the big one spent almost 1 hour in the oven.

You look at your oven - they are all different.

Once the crust of the cupcakes is light golden and the skewer remains dry when tested, they are ready.

EASY BANANA CAKE

Have you ever thrown away bananas? Those, you know, with blackened barrels, or maybe completely black, very aromatic, but completely squishy and not suitable for food?

You won't have to throw them away anymore. First, you can use them to make this simple but delicious banana muffin. Secondly, you can freeze them and make a cupcake out of them later.

Freezing has a very interesting effect on bananas. They additionally turn black and soften in the freezer. And when defrosted, they themselves turn into a fragrant puree. Very comfortably.

The banana muffin, like all muffins, is made in a very simple way and is suitable for baking for breakfast. Maybe not on a weekday, but definitely on a weekend. It turns out moist, tender, dense, very aromatic, not very sweet. You can spread it on top with cream cheese based cream, or you can eat it just like that. It does not go stale for a long time, tolerates transportation well, and does not crumble. That is, you can give it to your husband and children with you, for example. If you do it once, you will do it always, guaranteed.

You can bake with a large cake, or you can bake with cupcakes. And so, and so it turns out delicious.

Ingredients:

180 g (about 2 large bananas) overripe banana pulp
2 large eggs
125 g soft butter
180 g dark cane sugar (you can use regular sugar in a pinch)
150 g sour cream
10 g baking powder
220 g flour
50 g (two handfuls) chopped walnuts (optional)
zest of 1 lemon (optional)
pinch of nutmeg (optional)

Let's talk about the optional ingredients first. I promised you a simple cupcake, so I need a recipe that will be delicious even with the simplest ingredients. Therefore, instead of dark sugar, you can use white sugar and not add any flavoring additives. But! The cake turns out much tastier with dark sugar. Demerara sugar is especially good in Tasteville - it's really dark and very aromatic. Nuts, nutmeg and lemon zest also add a lot of aroma and flavor to the queso. Therefore, if possible, add them.

Beat butter and sugar until fluffy. Add the eggs one at a time and beat until the sugar is almost gone. Add mashed bananas and sour cream. Mix the flour with baking powder and nuts in a separate bowl and add it to the dough by hand. The less we knead at this stage, the fluffier the cake will be. Try to keep it within 10 movements.

That's it, the dough is ready. As you can see, it is accessible even to a child. Pour into a 20cm tin or rectangular cake tin or cupcake tin. Be sure to line the bottom with paper and place paper liners in the cupcake pan. Bake at 180C for 20 minutes for cupcakes and 40 minutes for a large cake.

CREAM

Optionally, you can make a cream cheese-based cream for the cupcake. Creamcheese is a salted cream cheese such as Philadelphia, Kremette, Violette, and Ala Kaymak. A cupcake with this cream is soooo delicious. Mascarpone won't work here; it's the salty cream cheese that's needed.

100 g creamcheese
120 g butter at room temperature
100 g powdered sugar
1 packet vanilla sugar

Beat all the ingredients into a fluffy mass and cover the completely (!) cooled cake with cream. You can serve the cream in a vase so that everyone can spread it on their own piece of cake.

Unlike most cupcakes, which taste best when eaten warm, this one tastes best when cooled or even cold.

Recipe 6: Microwave Banana Cake

I like to make muffins in the fall and I often make this banana muffin for myself and my family. The cupcake can be prepared immediately in a mug, but I prepared it in a special cupcake pan.

small banana - 1 pc.;
granulated sugar - 2 tbsp. l.;
vanillin - a pinch;
chicken eggs - 1 pc.;
butter - half a tbsp. l.;
sifted wheat flour - 2 tbsp. l;
baking powder - half a tsp.

In a mug or bowl, mash the banana, mix sugar and vanillin, beat in the egg.

Melt the butter in the microwave for 20 seconds. Then add to the banana mixture. Add flour and baking powder. Mix again.

Pour into molds if you made the mixture in a bowl.

Place the mug in the microwave and cook the cake for 1 minute 30 seconds or 2 minutes at 800 W. If the cake is not ready, microwave for another 20 seconds. Bon appetit!

Recipe 7: banana muffins in silicone molds

To make banana muffins, you will need to knead the dough, put it in silicone molds and bake the muffins in the oven.

140 g sugar
60 g butter
2 pcs banana
2 pcs chicken egg
170 gr wheat flour
soda slaked with vinegar

Place 140 grams of granulated sugar and 60 grams of butter in a deep bowl.

Mix the ingredients. Add two peeled bananas.

Mash the bananas and add two chicken eggs.

Add baking soda slaked with vinegar to the dough. After adding soda, pour 170 grams of flour into the dough.

Knead until smooth.

Place banana muffins in silicone molds. Fill up to 1/3 of the mold.

Bake the cupcakes in the oven at 160-170 degrees for 20-25 minutes.

The finished banana muffins are rosy, tall and fragrant.

Remove from molds while hot and serve with tea.

Preparation

1. Peel the bananas and cut into medium circles. Transfer to a deep bowl and soften with a fork or blender. It is better to take bananas that are already soft, they are much more fragrant. If you mash the bananas with a fork, you will notice banana pieces in the finished cake.

2. Add sugar to banana puree. Beat with a blender until fluffy. If you don't have kitchen help, use a whisk and mix vigorously.

3. Melt butter (or margarine) in a microwave oven or in a water bath and add to the rest of the ingredients. Stir.

4. Place the egg into the plate where you knead the dough. Beat thoroughly until a homogeneous mass is formed.

5. Sift the flour through a sieve. Stir in baking powder, salt and soda. Add a little to the banana mixture and, using a spatula or mixer, knead into a not very thick dough.

6. Turn on the oven to preheat at 180 degrees. Pour the cake batter into the baking pan. It is advisable to grease the mold with butter and sprinkle with semolina if you are using iron or ceramic molds. Bake for 40-60 minutes. Baking time depends on the size of the mold.

7. Banana cupcake can be decorated with chocolate glaze or sprinkled with powdered sugar.

Recipe 8: Lean Banana Cake (step by step)

The phrase “lenten cupcake” may seem quite strange. Fasting is a harsh time of restrictions, abstinence and repentance, during which it is not appropriate to think about pleasures. A cupcake is something crumbly, juicy and tasty, which greatly brightens up the life of those with a sweet tooth and can lift the mood on a bad day... However, as practice has shown, one is not a hindrance to the other. You can take care of your soul, even if you occasionally give your body a little indulgence.

For the base

600 grams wheat flour
3 pcs ripe banana
100 grams poppy seed
200 ml Water
100 grams sugar
4 tbsp. vegetable oil
1 tsp soda
1 tbsp. vinegar

For the glaze

2 tbsp. powdered sugar
4 tbsp. Water
2 tsp lemon juice

Grind the poppy seeds. This can be done in different ways: spin the grains through a meat grinder, roll with a rolling pin through a plastic bag, combine with sugar and “beat” with a blender. But since the Lenten cake recipe given here involves using a very small amount of poppy seeds, it’s easier to use a mortar and pestle or a coffee grinder. Before grinding the poppy seed, it should be steamed with boiling water for 20-30 minutes.

Mash the bananas thoroughly with a fork. Mash a ripe fruit – it takes just a few minutes.

Combine banana pulp with poppy seeds, sugar, vegetable oil, water and a pinch of salt. Grind until smooth. Thanks to the poppy seeds, the mixture will acquire a thick black color.

Add flour in portions... Sifted flour will make the cake more tender.

And then add soda slaked with vinegar. You can use regular baking powder.

Pour the dough into a mold greased with vegetable oil and bake in an oven preheated to 180 degrees for 30-40 minutes. Just a little more and the treat is ready!

While the finished treat is cooling, combine powdered sugar with water and lemon juice. The mass should not be too thick or too liquid.

Cover the cooled cake with lemon glaze and sprinkle with poppy seeds. Each housewife decorates baked goods in her own way. You can start tasting!

Make sure that the bananas for baking are very soft, even overripe. Otherwise, the taste and consistency of the dough will not be the same.

Recipe 9: Eggless Banana Cake (with photo)

I continue to post the recipes that Taravali shared with us during her cooking classes. Delicious, tender muffins that are surprisingly easy and quick to prepare. This amount makes 10-12 delicious muffins.

bananas (large, ripe) 2 pcs.
sugar 150 gr.
butter (softened) 100 gr.
sour cream 2 tbsp.
soda 1 tsp
vanilla sugar - a pinch

For decoration - powdered sugar, cherries (or any other berries) or fresh mint leaves.

You need to mash the bananas with a fork or in a blender.

Now knead the butter and sugar.

Add sour cream, soda, vanilla sugar. (To be honest, I didn’t have sour cream at home when I made it, so I added homemade yogurt instead.

Combine with mashed bananas and add flour until the consistency of very thick sour cream.

This shape is more suitable for muffins.

But you can use any silicone muffin molds. Or bake in special disposable paper molds, for example, like this.

But we will do this next time :), but for now we put the dough in our silicone mold,

Level the top with wet fingers.

Place in an oven preheated to 180 degrees. Bake until golden brown.

Carefully remove from the mold and cool

and decorate according to your mood.

Cooking process

Cupcakes are the most popular baked goods in my family. I bake them often and constantly experiment. Today I want to suggest baking banana muffins in silicone molds. I once baked cupcakes in regular metal pans, which quickly broke down due to the constant oiling and washing.

Having tried baking cupcakes in silicone molds once, I was pleasantly surprised at how easily the products were removed from the molds, literally jumping out of there. Baking cupcakes in silicone molds is a real pleasure! Banana muffins turn out very fragrant and are great for family tea parties.

Prepare ingredients for making banana muffins in silicone molds.

Place soft butter in a bowl and add sugar and vanilla sugar. Beat thoroughly with a whisk.

Add eggs one at a time and mix thoroughly again.

Break the bananas into pieces and mash with a fork. It is better to choose soft bananas with spots on the skin; they will be more fragrant.

Add banana puree to the egg-sugar mixture and stir thoroughly again.

Sift flour into the dough along with baking powder.

Stir the dough with a spoon. The consistency of the dough will be thick.

Place the dough into silicone molds.

Preheat the oven to 180 degrees and bake banana muffins in silicone molds for 30-35 minutes, until golden on top. The aroma when baking is simply extraordinary!

Remove the cooled cupcakes from the molds and sprinkle with powdered sugar.

Recipe 10: banana cake with chocolate

Bananas 3 pcs
Black chocolate 100 g
Yogurt 75 ml
Brown sugar 100 g
Premium wheat flour 300 g
Butter 100 g
Chicken egg 2 pcs
Cinnamon 1 tsp
Soda 0.5 tsp
Baking powder 0.5 tsp

Beat softened butter and sugar until white.

Mash the bananas with a fork.

Add the eggs one at a time. Sift the flour with baking soda and baking powder. Mix with salt and cinnamon and add to the butter-egg mixture. Stir in milk or yogurt.

Chop the chocolate and carefully add it to the dough along with the bananas.

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Many baking lovers will agree that when bananas are added to pies or muffins, they become especially tender and aromatic, and also acquire a unique rich taste. An excellent addition to banana muffin batter is milk powder and coconut flour. These two ingredients allow you to achieve a unique airy structure of the cupcakes, and also give them a special softness...

Quick muffins with banana

This is the simplest recipe, the ingredients for which can always be found in the refrigerator. A little time for kneading the dough, a little time for baking, and now a delicious dessert is ready for evening tea.

Ingredients:

Eggs – 2-3 pcs.
Oil – 100-120 gr.
Sugar – 150 gr.
Bananas – 3 pcs.
Salt – ¼ tsp.
Baking powder – 2 tsp.
Flour – 230-240 gr.
Vanillin.

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Grind soft butter with half the sugar until white. Mash the bananas with a fork until pureed. Grind the eggs with the remaining sugar.

Combine the sweet egg mixture with the butter mixture. Add banana puree here.

Pour in baking powder or pre-quenched soda, salt, vanillin. Stir. Add wheat flour spoon by spoon and knead the dough.

Divide the dough into small portions into the molds. Place in the oven.

Baking time – 15-20 minutes, temperature – 180 degrees. Remove from the molds and sprinkle with powdered sugar.

Ingredients

Makes 12 cupcakes, 6 servings: __NEWL__

1 chicken egg of the first category__NEWL__
1 banana__NEWL__
150 g powdered sugar__NEWL__
40 g vegetable oil__NEWL__
1 tbsp. l. skimmed milk powder (about 20 g)__NEWL__
1 glass of warm boiled water (250 ml)__NEWL__
250 g premium wheat flour__NEWL__
1 tbsp. l. coconut flour (about 20 g)__NEWL__
10 g butter__NEWL__
packet of baking powder__NEWL__

Preparation:

First of all, you need to set the oven to preheat to 180 degrees Celsius. Rinse the egg under running water and break it into a deep, unbreakable bowl (in this case, a large plastic bowl is used).

Then add powdered sugar to the egg and beat with a mixer at medium speed until bubbles appear. It is not recommended to replace powdered sugar with sugar, as it plays an important role in creating a delicate and airy structure of the cupcakes.

Add vegetable oil to the bowl and mix again with a mixer at low speed until the consistency becomes homogeneous. You can use any vegetable oil, but it is better if it is refined and almost completely odorless, so as not to overwhelm the aroma of banana and coconut in the finished muffins.

Dissolve the milk powder in a glass of warm boiled water, stirring thoroughly until there are no lumps left. In this recipe, it is important to use milk powder, which gives the baked goods a special taste. However, if you take regular milk, the quality of the muffins will not suffer from this either, they will just have a simpler taste and denser structure.

Pour warm milk into the beaten eggs and mix a little with a mixer at the lowest speed.

Peel the banana, cut into small pieces, add butter and mash everything with a fork to a pasty, but not too uniform consistency. This will help to “strengthen” the very delicate muffin dough a little so that they do not fall apart when finished.

Add the mashed banana to the bowl with all the liquid ingredients and mix lightly with a mixer at low speed.

Mix the wheat flour thoroughly with a whole bag of baking powder and a tablespoon of coconut flour.

Sift the prepared flour through a fine sieve directly into the bowl with the liquid ingredients, then mix thoroughly with a spoon. There is no need to mix the dough with a mixer, otherwise it will not rise!

Pour the dough into silicone molds, place them on a baking sheet and place in a preheated oven on a medium level.

There should be enough total batter to make 12 medium-sized muffin tins, or about 20 small muffin tins. After 10 minutes, reduce the oven heat to low and bake for another 20-25 minutes. As soon as the muffins begin to lightly brown on top, you should immediately remove them from the oven.

Allow the finished cupcakes to cool slightly, then carefully remove them from the silicone molds and serve as a dessert with aromatic tea.

Bananas are often called a heavenly delight. An amazing fruit in which everything is balanced - the amount of sugar, a pleasant aroma, a life-affirming sunny color, cooks and confectioners could not ignore.

Bananas are used in various dishes. Banana muffin is one of the most successful ways to combine a popular dessert and a fruit loved by many people.

In the USA and Australia, this type of baking is particularly popular. Muffins there are made from overripe bananas, and tofu (bean curd) is often used instead of milk. For originality of taste, nuts, dried fruits, candied fruits, and spices are added to the dough.

If you have never baked banana muffins, start with the basic recipe, and if the result pleases you (and it couldn’t be otherwise), experiment with additives like your American and Australian colleagues, the main thing is not to be afraid.

Banana muffins

A muffin is a small round or oval pastry, mostly sweet, containing a variety of fillings, including fruit. Typically the muffin will fit in the palm of an adult. The muffins include such products as blueberries, chocolate chips, raspberries, cinnamon, pumpkin, nuts, banana, orange, peach, strawberries, carrots, lemon, etc. To be honest, I have never baked banana muffins. We buy only hard, unripe bananas, well, we don’t like overripe ones... And then there were three ugly things left. Verdict - they'll go to muffins!

Ingredients: Overripe bananas - (400 g) 4-5 pcs Granulated sugar - 200 g sugar (I do not recommend reducing) + a pinch of salt Soft butter - 100 g Large eggs - 2 pcs Baking powder - (usually 1/2 packets at the rate of 1 package for 500 g of flour) Premium flour - 250 g

Preparation:

Peel the bananas and mash them with a fork.

Mix flour with baking powder.

Grind butter with sugar.

Lightly beat the eggs with a fork or using a mixer until fluffy.

Add to the bananas: grated butter with sugar, eggs, mix thoroughly until smooth.

Add flour in parts, mix with a spatula from top to bottom without jerking.

Advice:

It is advisable to mix in the flour carefully, but at the same time do not “knead” the dough quickly or for a long time, so as not to develop the gluten of the flour in the dough, and as a result, so that the dough does not “drag out” and the muffins do not turn out dense.

The dough should be a little denser than for charlotte or sponge cake, with visible “pieces” of bananas. The dough important slides off the spoon, and at the very end leaves a “triangle” on the tip of the spatula, or one might say hangs down like a triangular tongue...

Preheat the oven to 180 C. Lightly grease the bottom of the paper molds with vegetable oil, wet the silicone molds with water.

If you have thin paper molds, then I strongly advise you to bake muffins in special metal molds. To ensure that the muffins do not deform during the baking process (the corrugated paper does not stretch). Fill the molds with dough (with a regular spoon) to fill 1/4 of the mold. Almost to the top, leaving about 0.8 mm for rise. After all the forms are filled, give the form a good knock on the table so that the dough spreads evenly over the form. Place the baking sheet in the oven in the center for approximately 20-25 minutes. It is not recommended to open the oven during baking. I want to warn you right away... Banana muffin dough is heavy and, because of this, there is no need to wait for a strong rise during the baking process. That's why I fill the molds almost to the top. If you fill it halfway as usual (it is recommended), the muffins end up being short. Again, everything is not for everyone. There are several ways to check the readiness of banana muffins: by color, they should be browned. Press on the top; when pressed, the finished muffins spring back. Using a wooden toothpick, in baked muffins, the dough does not stretch behind the stick, but leaves a slight wet mark. Don't dry out your banana muffins! Remember that the bananas help keep the muffin crumb slightly moist. Which is typical for “banana” baking, and therefore is considered the norm. But, despite this, the muffins turn out incredibly tender and soft. A special word about the aroma... When the muffins are baked, the aroma of bananas is practically not felt. BUT, after baking these muffins need to sit for a while, so to speak, to come to their senses, and then take a bite and, here it is, banana heaven))). The kettle is about to boil, and at this time we will dress the banana muffins in a weightless sugar veil...

From the given number of ingredients I got 16 muffins. I would like to note that the muffins turned out to be not small. I used large molds, 85 grams of dough. Now you know where to “dispose” of overripe bananas.

The classic way to make banana cake

Most confectioners agree that even an inexperienced housewife will definitely succeed in baking with bananas. And nutritionists who respect this fruit claim that even after heat treatment it retains many of its beneficial qualities for human health.

Banana adds juiciness and flavor

, changes its texture, which makes the muffins surprisingly tasty.

Evil tongues claim that the recipe was invented by enterprising people who urgently needed to find a use for spoiled, overripe fruits

. Whether this is true or not, the fact remains: unripe bananas are unlikely to make a delicious dessert. So, if you are going to bake cupcakes, look for the ripest ones in the store.

To prepare the cake you need the following ingredients:

bananas - 3 pieces
220 g flour
2 eggs
butter – 100 g
sugar – 180 g
vanillin

How to make a lush and delicious kefir cupcake?

To prepare the cupcake you will need the following ingredients:

bananas – 2-3 pieces (depending on size)
half a glass of kefir and sugar
one and a half cups of flour
butter and walnuts – 100 g each
2 eggs
baking powder

Cupcake preparation steps:

Advice

: You can add grated dark chocolate or raisins to the dough. Or both at the same time. In this case, you will need to reduce the amount of granulated sugar used.

Baking homemade banana cake without eggs

Required Products:

bananas, peeled - about 300 g
plain and whole grain flour - 80 g each
cane sugar – 35 g
water – 60-70 g
25 g olive oil
handful of nuts (hazelnuts)
cinnamon

How to cook:

Step 1. Mash the bananas with a fork, turning them into puree.
Step 2. Add sugar and a little cinnamon and soda to the fruit.
Step 3. Pour water and olive oil into the resulting mixture, add both types of flour. Mix all ingredients well.
Step 4. Fill a greased form with dough. Place in the oven (temperature – within 180 degrees) for half an hour to 40 minutes.
Step 5. Decorate the cupcake with powdered sugar and hazelnuts.