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Banana Chocolate Chip Cups with Cream Cheese Icing

With Sean Armstrong

Banana Chocolate Chip Cups with Cream Cheese Icing

Makes 10 Texas cups

2 Bananas Mashed
150g  Soya Oil
150g Whole Eggs
150g Caster Sugar
150g  Brown Sugar
100g  White rice flour
100g  Brown rice flour
75g  Chocolate Chip
10 g  Tapioca flour
1/2 tsp  Xatham Gum
5g Bicarb Soda
5g Salt
10g Cinnamon

Pre-heat your oven on fan bake to 150 degrees, then butter and flour a large loaf tin then set aside ready for use
In a large mixing bowl add the two sugars together with the soy oil, whole eggs and lemon zest and mix well with a whisk, then add the mashed banana.
Then with a large spatula fold all the dry ingredients into the sugar mixture and mix until just combined.
Divide the mixture into a well-greased muffin tins (grease the tin with butter paper and coat with caster sugar).
Then Bake in oven at 165C for 25 minutes or until a skewer come out clean.

Allow to cool

Cream Cheese Icing
125g Cream Cheese
50g Butter
1/4 tsp Vanilla
185g  Icing Sugar
1/4 Lemon Juiced

Icing Method
Beat Butter Cream Cheese and Vanilla for 3 minutes until smooth gradually add icing sugar until well mixed then add the juice of lemon mix for a further minute. 
To finish the cakes using a small pallet knife ice the top of each cup cake and finish with vanilla sugar.

(Broadcast: 7 June 2012)

Find more of Sean's recipes.