These banana fritter cupcakes were a very happy accident. I had some very brown, very squishy nanas in my kitchen that were begging to be made into some kind of baked good...and who I am to deny them that opportunity?
Now, I'm no baker but somehow these worked very well, even though I literally made up every measurement. These pillowy treats are soft, toasty, deliciously sweet and so moorish and to top it off, they taste just like the sesame caramel banana fritters I used to inhale at my local all-you-can-eat Chinese restaurant. They're crazy simple to make, so off you go - make yourself something tasty.
Eat them hot for the full banana fritter experience.
2 medium nanas mashed
115g light brown sugar
2 toasted sesame seeds (must be toasted for maximum flavour)
85g veg oil
2 tbsp oat milk
1 tsp baking powder
1 tsp vanilla essence
125g self raising flour
1tsp ground ginger
Pinch of salt
It's all very easy...
🍌 Pre-heat your oven to 190 degrees
🍌 Mash your nanas in a bowl
🍌 In another bowl (assuming you have two bowls) whisk together you veg oil and brown sugar until fully combined.
🍌 Whisk in your milk, vanilla essence and sesame seeds.
🍌 Sift in the baking powder, self raising flour then add your ginger and salt.
🍌 Pour into muffin/cupcake paper thingies then sprinkle with lots of Demerara sugar and sesame seeds. You can also make this into a loaf or cake but it will take around an hour to bake.
🍌 Bake for around 18-20 mins or an hour...as above.
🍌 That's it. Enjoy, friends!