Exotic Winter Baking: Banana Custard Cupcake

“Never interrupt me when I’m eating a banana.” Ryan Stiles

Fruit based cakes often feature as winter treats, however, majority of these are made with dried fruit, due to the lack of fresh produce in the season. On the other hand, exotic fruits, like orange, banana, mango or papaya originally and traditionally only have been on sale in the winter months around Europe. Recipes using the exotic and Mediterranean fruits, have the ability to offer a warm taste sensation to consumers in the cold moths.


Bananas are an excellent source of nutrition, often called one of nature’s perfect foods because they are said to contain many of the nutrients that a person needs to survive, including potassium and vitamin B and C and Vitamin B2. Potassium contributes to healthy blood pressure as well as healthy heart functions. Some studies have suggested that people who consume bananas and other foods high in potassium are less likely to develop atherosclerosis and high blood pressure. Bananas are also known as one of nature’s own antacids and are very very easy to digest.


For the cupcakes:
140 g butter
100 g white sugar
40 g soft brown sugar
3 small eggs
150 g self-raising flour
1 ripe banana, mashed
For the icing:
55 g butter
100 g mashed banana
350-450 g icing sugar
1/2 tsp vanilla essence
Banana chips or fresh banana to decorate
For cream custard filling:
300 ml milk
1 teaspoon vanilla bean paste
3 large egg yolk
50 g sugar
2 tablespoons flour
2 tablespoons corn flour
1 ripe banana, mashed


Preheat oven to 180°C. Place all the ingredients in a mixing bowl and beat with a wooden spoon for five minutes or until well mixed. Divide spoons of the mixture between 12 paper cases or greased bun tins. Bake for around 20-25 minutes until soft and/or springy to touch. Cool completely on a wire rack.
To make the cream custard filling mix the sugar and egg yolks together in a metal bowl, then add flour, corn flour to the egg mixture, stirring into a smooth paste.Bring the milk and vanilla bean just to boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. Then pour the mixture back into the saucepan and cook over medium heat until boiling, whilst continuously whisking. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick. Remove from heat and pour into a clean bowl and immediately cover to prevent a crust from forming. Cool to room temperature and mix in mashed banana.
To fill the cupcakes insert the knife into a cupcake at an angle, halfway between the center and the outside edge and cut a circle, which results in a cone of cake. Remove it and slice off the pointy end of the cone, leaving just the circular base (which was the very top of the cupcake). The filling will be put in the hole once filled by the cake cone, and the circular piece will be used as a plug to seal the filling in.Fill using a pastry bag, then place the flat circle of cake back into place,  mix icing ingredients together thoroughly and continue to ice as would with any other cupcake.  Decorate with banana chips or fresh banana.


“Life is full of banana skins. You slip, you carry on.” Daphne Guinness

2 thoughts on “Exotic Winter Baking: Banana Custard Cupcake

  1. These look incredible (banana or zucchini bread I could live on…) and with an added custard filling, YUM. And then this perfect quote to finish it off ~ “Life is full of banana skins. You slip, you carry on.”

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