Name: Banana blueberry cakes
Cook time: 20 min
Total time: 20 min
Ingredients: 125 gram (4 ounces) butter, chopped; 1/2 cup (125ml) milk; 2 eggs; 1 cup (220g) caster (superfine) sugar; 1/2 cup mashed banana (300g); 1 1/2 cup (225g) self-raising flour; 1 cup (150g) frozen blueberries

Ingredients

125 gram (4 ounces) butter, chopped

1/2 cup (125ml) milk

2 eggs

1 cup (220g) caster (superfine) sugar

1/2 cup mashed banana (300g)

1 1/2 cup (225g) self-raising flour

1 cup (150g) frozen blueberries

Method

1.Preheat oven to 180°C/350°F. Grease two 12-hole(⅓-cup/80ml) muffin pans.

2.Place butter and milk in small saucepan; stir over low heat until butter melts. Cool to room temperature.

3.Beat eggs in small bowl with electric mixer until thick and creamy. Gradually add sugar, beating until dissolved between additions; stir in banana. Fold in flour and cooled butter mixture, in 2 batches. Divide mixture into pan holes.

4.Bake cakes 10 minutes. Remove pan from oven; press frozen blueberries into tops of cakes. Bake a further 10 minutes. Turn cakes, top-side up, onto wire rack to cool. Dust with sifted icing sugar, if you like.

Cakes can be stored in an airtight container for up to 3 days. Cakes are suitable to freeze for up to 1 month.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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