Xander is really getting into making things in the kitchen, so when he begged me to make some cakes with him this afternoon, I couldn’t say no, and we headed through to experiment and make up a new recipe. Here’s what we came up with…
Banana Peanut Butter Cupcakes with Chocolate On Top
Makes 6 cupcakes
- 90g banana
- 30g reduced fat peanut butter
- 1/2 tsp vanilla essence
- 1 egg
- 40mls skimmed milk
- 100g self raising flour
- 30g sugar
- 18g chocolate buttons (3 buttons per cupcake)
- Preheat oven to 200C.
- Mash the banana and mix well with the peanut butter, vanilla essence, egg and milk.
- Add the flour and sugar and mix well so that the cake batter is light and fluffy.
- Spoon into six cupcake cases and bake for 25-30 minutes, or until cooked through and golden.
- Remove from the oven and immediately place three chocolate buttons on top of each cupcake so that the chocolate melts, then spread it over the top of the cupcakes.
- Cool on a wire rack.
- Calories: 154
- Carbs: 25g
- Fat: 4g
- Sat Fat: 4g
- Protein: 4g
- Sodium: 1g
These values are based on the products I used (Asda reduced fat peanut butter; Asda Smart Price eggs and flour; Asda chocolate buttons), so if you use different brands, the values may differ slightly, but as a rough guideline, this will give you an idea.
These only have a very slightly peanut buttery taste, but the banana wasn’t so overpowering as to completely cover it – it was a very tasty combination. There was just enough chocolate on top to make it feel indulgent but without it being too much. Xander certainly enjoyed his! We had a lovely time making them together too!