Sooner or later the summer will come back, but for those who want a banana-split rigth now I created this winterly version :-).
As you probably noticed I post much more recipes on my German blog than here, but if you would like to have translated one specific recipe of my German blog, just write me a comment and I translate it for you.
For 6-8 pieces:
3 oz. spelt flour (100g)
1 sachet. vanilla sugar
1/3 sachet baking powder
1 teaspoon starch
1/2 ripe banana
1 fl. oz oil (30ml)
3 fl .oz. sparkling water, unsweetened (100ml)
Mix the flour, sugar, baking powder and starch. Mash the banana with a fork. Add it to the flour and stir everything together with oil and sparkling water to a smooth dough.
Divide the dough onto paper baking cups and bake it at 320°F (160°C) for 20 minutes. Let cool properly.
For the topping:
10 oz. whipable cream (300g)
2 teaspoons cream stiffener/stabilizer
1 pinch of salt
2-3 tablespoons sugar
4 oz. dark chocolate (120g)
Whip the cream with the stabilizer and a pinch of salt. Trickle in the sugar. Melt the chocolate in a water bath and fold it into the cream. Fill the topping in an icing bag (star shaped nozzle) and squeeze the cream onto the cupcakes. Sprinkle some lemon juice over the banana slices and arrange them as deco. Or create sugar flowers and spread them over the cupcakes.