Line the cupcake/muffin baking tin with the cupcake cases.
Preheat the oven to 180C.
For 10 cupcakes:
- 2 over ripe bananas – bananas with black ‘spots’
- 1/2 tsp lemon juice
- 70g honey
- 70g melted and cooled butter
- 2 eggs
- 160g white plain flour
- 1tsp baking powder
- 1/4 tsp of cinnamon – optional
Put two whole eggs into the bowl and beat with the hand mixer until light and fluffy, and double or triple in size. Add honey spoon by spoon – not all at once – and beat for another 3 to 4 minutes.
Mash bananas into the smooth paste, add lemon juice to prevent oxidation.
Add bananas to egg mixture and mix briefly until combined – low speed, you want eggs to keep the air. Add melted butter and mix again.
Sift the flower, cinnamon and the baking powder to the banana-egg mixture and fold carefully. You can also add some chopped walnuts or pecans into the mixture.
Divide batter between 10 cupcake cases and bake in 180C for about 20-25 mins, until golden-brown and the skewer inserted in to the middle of the cupcake comes out clean.
Cool on a wire rack.
You can glaze the cupcakes with warmed honey, or decorate with some whipped cream sweetened with honey. Dust with cinnamon.