Ingredients

For 12 cupcakes

• 2 bananas
• 120 g butter
• ½ cup brown sugar
• ½ cup chopped walnuts
• 6 tsp rum
• ¾ cup granulated sugar (150 g)
• ¾ cup milk
• ½ cup yogurt
• 2 eggs
• 2 cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp cinnamon
• few drops vanilla extract

A cup is a cooking measure of volume, equal to 250 ml

If the cupcakes are made for children, remove the rum and/or nuts according to age

Preparation

Preheat the oven to 170 C. Cut half of the butter (60 g) in small pieces and place them evenly to the bottom of each cupcake tin. Put the cupcake tin in the oven for 1-2 minutes and remove it when the butter is melted. Use a pastry brush to spread the butter in the cupcake tin’s walls.

Add 2 tsp of brown sugar and ½ tsp of rum to each cupcake tin.

Add 2 tsp of chopped walnuts to each cupcake tin. Cut the bananas in thin slices, approximately 3 mm, and use 3 slices per cupcake tin to cover the bottom.

In a bowl mix the remaining butter, with the granulated sugar. Add the eggs, one at a time, milk and yogurt. In a separate bowl mix the flour, baking powder, cinnamon and vanilla extract. Mix the two mixtures until blended. Fill up 2/3 of each cupcake tin with the batter and bake at 170 C for 15 minutes.

Once you take them out of the oven, cover them with baking paper and put the bottom of another baking tray on top of them. Flip the two trays and let them rest for 2 minutes so that the syrup wets the cupcakes. Remove the baking tray and serve individually or with ice cream. They are delicious even without the ice cream.

Enjoy!

Nanà…