Chocolate and Banana Cup Cakes

This is another recipe to use up old bananas.

1 ¾ cups self-raising flour
¼ tsp bicarbonate of soda
90 grams butter, diced
½ cup caster sugar
2 large eggs
250 grams bananas (about 1 large or 2 small )
4 dtsp golden syrup (40 mls)
50g (1/4 cup) chocolate bits. (what ever sort you like)

Sift the flour and bicarbonate of soda into a mixing bowl.
Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
I actually do this with my big mixer.
Stir in the sugar.
In a separate mixing bowl, beat the eggs together with the golden syrup (warm the syrup for a bit).
Peel and mash the banana(s) and stir into the egg mixture.
Stir the liquids into the flour mixture until it is smooth but not over mixed.
Fold in the chocolate.
Spoon into 12 well greased muffin tins.
Bake for 25 minutes at 180ºC until golden brown.
Leave to cool in the tins for 3 minutes and then turn out onto a wire rack to cool.

Once they are cold you can ice them.
I use about
2 tablespoons of butter,
2 tablespoons of hot water.
Melt together and add a dessert spoon of cocoa.
Blend well and add enough icing sugar to make a creamy spreadable icing.
Ice the cup cakes thickly and top with a white chocolate button.
You could decorate any way you like.
Maybe make a vanilla butter icing and top with a dark chocolate button.
Or do both as a contrast!
These will only last a day or so once iced as the icing will “melt” into the cakes.