Banana fairy cakes

Good Food reader, Mita Patel, shares her recipe for these cute, energy-giving, choc-banana treats

  • Prep:10 mins
    Cook:25 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 256
  • fat 12g
  • saturates 7g
  • carbs 34g
  • sugars 22g
  • fibre 2g
  • protein 5g
  • salt 0.47g


  • 140g wholemeal flour
  • 2 tsp baking powder
  • 50g golden caster sugar
  • 1 medium egg
  • 50g melted butter, cooled
  • 125ml semi-skimmed milk
  • 2 small ripe bananas, 1 mashed, 1 sliced
  • 140g white chocolate, roughly chopped
  • cinnamon, for sprinkling


Kids will love these. To stop your banana slices browning, brush with lemon juice, or use dried bananas if you're baking ahead.


  1. Heat oven to 190C/170C fan/gas 5. Line a bun tin with 8 paper cases. In a large bowl, mix the flour, baking powder and sugar with a pinch of salt.

  2. In a separate bowl, beat the egg, melted butter and milk for 20 secs; add the mashed banana and beat for a further 5 secs until everything is nicely mixed.

  3. Pour the banana mix into the flour and fold everything together. Once it is almost combined, add 85g of the white chocolate – the mixture will still look a little lumpy. Spoon the cake mix into the paper cases and bake for 18-20 mins until golden and risen, and a skewer inserted comes out clean. Cool on a wire rack.

  4. Meanwhile, melt the remaining white chocolate over a pan of barely simmering water. Allow to cool a bit, then spread on top of the cakes. Add a couple of slices of banana and sprinkle with cinnamon.

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