Vietnamese · Dessert
Banana Cake Cupcakes
A lightened Vietnamese-inspired banana cake cupcake built on whole-wheat flour and Greek yogurt instead of butter, with cocoa powder folded in for fibre and a fresh banana topping added after baking to keep the calorie count low without losing the moist, spiced banana-cake character.
$1
12 minsPrep
19 minsCook
31 minsTotal
EasyLevel
Nutrition per serving
214Calories
7.4gProtein
3.1gFat
42.1gCarbs
13.2gSugar
4.7gFiber
517mgSodium
48mgChol
1.2gSat Fat
331mgPotassium
53mgCalcium
2.2mgIron
0.2mcgVitamin B12
3.5mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
German Hefeweizen
local
Vietnamese Iced Coffee
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 175°C (350°F) and line 2 holes of a 6-hole muffin tin with paper cases; half-fill the remaining 4 holes with water.
2
In a bowl, mash the 60g banana until smooth, then whisk in the beaten egg, Greek yogurt, brown sugar and vanilla extract until combined.
3
In a separate bowl, whisk together the whole-wheat flour, cake flour, cocoa powder, baking powder, baking soda, cinnamon and salt.
4
Fold the dry ingredients into the wet banana mixture with a spatula just until no streaks of flour remain; do not overmix.
5
Divide the batter evenly between the 2 lined muffin holes, filling each about two-thirds full.
6
Bake for 18-20 minutes, until a skewer inserted into the centre comes out clean and the tops spring back when pressed.
7
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8
Top each cooled cupcake with the thinly sliced banana just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g mashed banana
- 1.4 oz40g whole wheat flour
- 0.7 oz20g cake flour
- 1.1 oz30g greek yogurt
- 1/21/2 eggs, beaten (25g)
- 0.5 oz15g brown sugar
- 0.1 oz3g baking powder
- 0 oz1g baking soda
- 0 oz1g cinnamon ground
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 0.2 oz6g cocoa powder
- 0.7 oz20g thinly sliced, for topping banana
