Banana Pudding Cupcake
12 servings
60 minutes
Banana pudding in the form of a cake is a tender and aromatic dessert with roots in European cuisine, where bananas became popular due to trade with tropical countries. This cake has a moist, velvety texture thanks to the combination of banana puree and pudding powder. Eggs give it lightness, while the sponge base adds softness. Light notes of banana make it perfect for morning tea or a cozy family evening. The baking is topped with a delicate sugar glaze, adding sweet harmony to the flavor. This dessert is great as a standalone treat or paired with fresh fruits or whipped cream. Its simplicity in preparation and rich taste make it a favorite choice for home baking.
1
Combine all ingredients in a large bowl and beat with an electric mixer for 3 minutes.
- Sponge cake base: 500 g
- Banana Powder for Pudding: 100 g
- Banana puree: 0.5 glass
- Chicken egg: 4 pieces
- Water: 1 glass
- Vegetable oil: 0.3 glass
2
Pour the resulting mixture into the prepared mold and bake for 50-55 minutes or until a tester inserted in the center comes out clean.
3
Let cool for 15 minutes before removing from the mold.
4
If desired, you can mix 1 cup of sifted powdered sugar with a small amount of milk and drizzle it over the cake.