Tea-Time Banana Ragi Cupcakes

What do you do with leftover ripe bananas?

When my bananas turn perfectly soft and sweet, instead of the usual banana fritters (my kids’ favourite!), I love turning them into these soft, moist banana mini cupcakes.

Made with finger millet (ragi flour), these cupcakes are wholesome and perfect for a tea-time treat or school snack box.

The hint of cocoa and spice makes them even more delicious!

Ingredients

160 grams elaichi ripe bananas

1 tbsp clarified butter (ghee)

50–60 grams sugar (can increase up to 80 grams brown sugar for more sweetness)

2 eggs

1 tbsp brandy

60 grams finger millet (ragi) flour

½ tsp baking powder

2 tsp cocoa powder

¼ tsp spice mix powder

(OR 1 tsp vanilla essence OR ½ tsp cardamom powder)

Pinch of salt

Method

In a bowl, whisk the ghee and eggs together using a hand whisk until well combined.

Add the brown sugar and whisk well until nicely incorporated.

Add the brandy and mix.

(If using vanilla essence, add it at this stage.)

Mash the ripe bananas and add them to the egg mixture. Whisk well.

Sift together:

Ragi flour

Baking powder

Cocoa powder

Salt

Spice mix powder (or cardamom powder)

Add the sifted dry ingredients to the banana mixture and gently whisk until well combined.

Line mini cupcake trays with cupcake cases and fill with the batter.

If using silicone/rubber moulds, brush lightly with oil before adding the batter.

Bake at 160°C until done.

(In an OTG, these bake quickly — keep an eye on them.)

Allow to cool slightly and enjoy soft, moist mini cupcakes with your evening tea