These Banana Cupcakes with Chocolate Quince Glazing and Banana Muffins with Chocolate Chips, are quick and easy to make and a great way to use up ripe bananas.
They are moist, not too sweet and perfect with a cup of Greek coffee or for afternoon tea.
Before going to the recipe I want to say that there are so many reasons I’m feeling really blessed with my life but first and foremost was that I met Demetris, we got married and have three wonderful children together.
I am grateful that we are growing old together and today we are celebrating our 33rd wedding anniversary.
Although my today’s post is not mainly about “Quince” since I have written about it in another post, but it does have some connection with marriage, as ancient Greeks associated it with fertility, love and marriage.
As I said in my previous post, I may be obsessed with quince but one of the reasons I like making fruit preserves is to use them in my desserts. However, the recipe can be executed without adding the quince.
These banana cupcakes are made using two ripe bananas and I used vanillin*, orange zest and cinnamon to flavour them.
*Vanillin is produced chemically and is much cheaper than real vanilla. Synthetic vanillin is very similar with real vanilla. You can substitute with any other type of vanilla you usually use.
The execution was really easy to make, as all you need is to mix the ingredients using a hand mixer and will be ready in no time.
The quince syrup was used in the glazing and the fruit to decorate them on top. You can substitute the quince syrup with honey or maple syrup and decorate them on top as you like.
I had heavy cream to make whipped cream to decorate them on top but as I didn’t want to store them in the refrigerator because I did not have much space to put them in, I decided to make a glazing instead.
I had some leftover pink chocolate buttons, which I needed to use from previous recipes, which actually according to the package was white chocolate with artificial colouring and flavoured with strawberry and vanilla.
During cold days there is no need to refrigerate them. It is advisable during high temperatures to store the cupcakes in the refrigerator as the chocolate on top may melt.
BANANA MUFFINS WITH CHOCOLATE CHIPS
Based on this recipe I tweaked the recipe a little, as I had three over-ripe bananas so I adjusted the ingredients and made these delicious muffins with chocolate chips.
They are much easier to make as there is no frosting and I didn’t even have to use a hand mixer.
- 3 large bananas, mashed
- 1 large egg
- 80 grams butter, at room temperature
- 180 grams all-purpose flour
- 150 grams sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp teaspoon salt
- 3 tbsp chocolate chips
- Preheat the oven to 180o C.
- Mash the bananas with a fork.
- Add the sugar, egg and butter and whisk until combined.
- Add all the dry ingredients and mix until well combined.
- Line the muffin pans with cupcake liners or butter the muffin pans and then dust with flour and tap out excess.
- Divide the batter in the muffin pan and sprinkle with some chocolate chips on top.
- Bake for about 20 minutes, until golden on top and a knife inserted in the centre comes out clean.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 200Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 30mgSodium 244mgCarbohydrates 34gFiber 1gSugar 18gProtein 3g
- 130 grams (about 2/3 cup) sugar
- 100 grams butter or margarine, at room temperature
- 2 eggs (60 – 65 grams each)
- 185 grams mashed ripe bananas (275 grams with skin on - 2 medium sized)
- ¼ cup orange juice (1 small)
- 1 tsp orange zest
- 2 vanillins (or 1 tsp vanilla essence)
- 185 grams all purpose flour
- 1 teaspoon baking soda
- ½ tsp cinnamon
- ¼ teaspoon salt
Chocolate Quince Glazing:
- 75 grams white chocolate (strawberry flavoured)
- 1 tsp butter or margarine
- 1 tbsp quince syrup (or honey)
- 1 tbsp milk
- Quince fruit preserve for decoration
- Place oven rack in the middle of the oven.
- Preheat oven to 180oC /350 o F.
- Grease the muffin pan with butter and then dust with flour and tap out excess.
- Sift flour and mix in baking soda, vanillin, cinnamon, orange zest and salt.
- In your mixer bowl, beat eggs with sugar on medium speed until smooth. Add butter until incorporated, then add bananas, and mix until they mash. Add orange juice and mix. At this stage the mixture may seem as if it has curdled but that’s fine. Increase your mixer speed and beat until light and fluffy
- Stir in sifted flour just until moistened.
- Distribute the mixture in the muffin tray, filling each one by two thirds.
- Bake for about 20 minutes or until golden and a knife or skewer inserted in the center comes out clean.
- Set aside to cool until you can handle them, for ten minutes.
- Place a sheet of parchment paper under your wire rack and remove them there to cool.
- In a double boiler add chocolate and when it begins to melt add all the other ingredients and mix to make a smooth cream.
- Dip each cupcake in the melted chocolate and place on the wire rack to drip down.
- Put them in cupcake liners. With a knife collect the chocolate drippings before they solidify and add them back on top of the cupcakes.
- Decorate with a piece of quince preserve.
- Set aside until the glazing dries.
You can use regular chocolate or white chocolate.
If you want to colour the white chocolate, a very small amount (less than
a drop) of colour may be added.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 205Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 51mgSodium 229mgCarbohydrates 26gFiber 1gSugar 10gProtein 3g
Kopiaste and Kali Orexi,