4oz (125g) but­ter
6oz (175g) sugar
2 eggs
2 large mashed ripe bananas (or 3 med sized)
1 tsp Bak­ing soda
2 Tbsp boil­ing milk
1 tsp bak­ing power
8oz (225g) flour

1. Cream but­ter & sugar for around 2 min­utes prefer­ably in your stand mixer with a pad­dle attach­ment.  Or you can do it by hand if you’re up to it!
2. Add eggs one at a time.
3. Add mashed bananas.
4. Add bak­ing soda that has been dis­solved in hot milk.
5. Lastly mix in sifted flour & bak­ing powder.

Spoon into cup­cake papers and bake at 350 deg F for around 20 mins.  They should begin to get golden on top but don’t over bake.

Glaze

Ingre­di­ents

• 1/4 cup butter
• 2 cups pow­dered sugar
• 2 tbsp milk, (or you can use heavy cream for thicker glaze)
• extract/flavoring — I used Banana and it was great!

1. Melt 1/4 cup (4 table­spoons) of but­ter in a saucepan or microwave.
2. Sift 2 cups of pow­dered sugar into a medium size bowl.
3. Add the melted but­ter to the pow­dered sugar.
4. Add 2 table­spoons of milk.
5. If desired, add 1/4 tea­spoon of almond extract or 1/2 tea­spoon of vanilla for flavor.
6. Beat until smooth and creamy, adding a lit­tle more milk if necessary.
7. Driz­zle over a cooled cake.

Tips:

1. For a richer and creamier glaze, use heavy cream in place of the milk.
2. Sub­sti­tute cit­rus juice for the milk and add a lit­tle grated zest for a cit­rus glaze.