I always love the combination of banana and walnut. So when I saw this post on Cinnamon Banana Walnut Cake, I immediately bookmarked the recipe. Instead of baking a cake, I adapted Happy Home Baking's recipe into Banana Walnut Cinnamon Cupcakes so that it's easier to distribute to my girls' classmates for their pot-luck party.
What I love about this cupcake other than how easy it is to make, is that it's so soft, moist and fluffy. I especially like the aromatic flavour of the cinnamon powder. Makes me feel so warm and festive!
Banana Walnut Cinnamon Cupcake
makes 12 cupcakes
150g cake flour
2g ground cinnamon
4g baking powder
2g baking soda
2 large eggs
80g sugar (I cut down to 70g)
70ml canola oil
1 1/2 teaspoons pure vanilla extract
250g (about 3 medium sized) over ripe banana, mashed
70g walnuts, coarsely chopped (reserve 1 tablespoon as toppings)
1. Toast chopped walnuts at 150ºC for about 8-10mins, stirring in between to make sure walnuts do not get burnt. Set aside.
2. Preheat oven at 180ºC.
3. Sieve together cake flour, ground cinnamon, baking powder, baking soda and salt. Set aside.
4. Place eggs, sugar, oil and vanilla extract in a mixing bowl. With a manual whisk, whisk to combine.
5. Add mashed banana and whisk to combine.
6. Sieve in the flour mixture. With a spatula, fold the mixture until just incorporated. Do not over mix. The batter should appear lumpy.
7. Add in chopped walnuts (set aside 1 tablespoon to use as toppings), stir just to combine.
8. Pour batter into cupcake holder. Tap the cupcake holder a few times on work surface to release any trapped air bubbles. Sprinkle the top with the remaining walnuts.
9. Bake in preheated oven at 180ºC for 20mins or until a tooth pick inserted into the centre comes out clean.
10. Remove from oven and leave to cool for 5 mins.
11. Transfer to wire rack and let cool completely.
Do link back to LY's Kitchen Ventures if you have used any information published in this blog.