I often can’t keep the fruit up to my little fruit bat children (as I call them), but invariably we end up with a few over-ripe bananas here and there. This recipe is perfect to use them up and avoid waste!
Makes 12 • Preparation 15 mins • Cook 1hour • Cooker capacity 7 litres
1½ cups of wholemeal (or white) self-raising flour
½ cup caster (superfine) sugar
3 ripe bananas, mashed
⅓ cup milk
1 tablespoon honey
1. Combine the flour and sugar in a mixing bowl. Mix the banana, milk, egg and honey together, then stir into the dry ingredients. Fold the choc chips through.
2. Divide between 12 silicone cupcake cases and place directly on base of a metallic bowl slow cooker. If your slow cooker bowl is ceramic, add about 1cm water first then sit cases carefully in the shallow water to avoid cooking with a dry cooker.
4. Cover, putting a tea towel (dish towel) under the lid, and cook on HIGH for 1 hour.
NOTE: If you have paper cupcake cases you could elevate them on a trivet above the base or the water.