Banana cupcakes in white chocolate coating

• wholegrain flour↗140 g
• baking powder↗2 tsp
• golden caster sugar↗50 g
• medium egg1
• melted butter, cooled50 g

  cooled

• semi-skimmed milk↗125 ml
• small ripe bananas↗2

  1 mashed, 1 sliced

• white chocolate↗140 g

  coarsely chopped

• cinnamon↗

  for sprinkling

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C (170 °C for convection) or 5 on the gas mark. Line a muffin tin with 8 paper cases. In a large bowl, combine the flour, baking powder, sugar and a pinch of salt.

2. 2

   In a separate bowl, whisk the egg, cooled melted butter and milk for 20 seconds; add the mashed banana and whisk for another 5 seconds until the mixture is smooth.

3. 3

   Pour the banana mixture into the flour mixture and stir gently. When the dough is almost combined, add 85 g of white chocolate—it will still be a bit clumpy. Spoon the batter into the cases and bake for 18–20 minutes, until the cupcakes rise, turn golden and a skewer inserted in the centre comes out dry. Cool on a rack.

4. 4

   Meanwhile, melt the remaining white chocolate in a bain‑marie over barely simmering water. Let it cool slightly, then drizzle it evenly over the cupcakes. Garnish with a few banana slices and a sprinkle of cinnamon.