AFC Banana Ginger Chew Cup Cakes
Steve loves the chew. That’s good enough for me, since he’s a discriminating eater. It’s the new thing. Throw away those old cupcakes filled with air and somebody else’s profit. It’s all about the chew. Where’s the chew you should ask of your favorite bakery shop? Never heard of it? Then they’re living in the past.
Makes 12 plus a tiny loaf pan equivalent of 2-3
Preheat oven to 375 degrees
3 lg. very ripe, but not rotten, bananas – peel and cut into chunks
1/2 c. dark brown sugar
1/2 c. granulated sugar
2 T. imitation vanilla
- yes, Tablespoons
1 T. ground coriander
2 t. powdered ginger
1 t. salt
1/3 c. pickled sushi ginger, finely diced
1 t. xanthan gum powder
1/2 t. guar gum powder
1 t. malic acid
1/2 t. cream of tartar
1/2 c. orange juice
1 T. baking soda
- yes, a Tablespoon
2 c. all-purpose unbleached flour
1- Place banana chunks in large bowl and mash with a fork or pastry cutter – a rough but equal mash – you don’t want it blended.
2- Add the two sugars along with vanilla. Mash again to dissolve then stir to evenly distribute.
3- Stir in coriander, powdered ginger, salt and pickled ginger, stirring after each addition.
4- Add xanthan gum powder, guar gum powder, malic acid and cream of tartar, stirring after each addition to thoroughly incorporate.
5- Now add orange juice and baking soda, stirring till all liquid is absorbed.
6- Next add the flour all at once, and stir till all is moistened – don’t over-stir once it’s moistened. Batter will be thick. It should stick together.
7- Oil or grease with margarine insides of 12 cupcake tins – plus a small, 2 serving loaf pan. Fill the cups about even with the top, and the loaf pan with whatever is left over – do not mash it down and smooth it over, we want a rough, loose look.
- Or when first batch bakes, then reuse tin for the remainder 2-3 cupcakes if you don’t have a small loaf pan.
8- Bake in preheated 375 degree oven 25 minutes on middle rack or till toothpick comes out clean when inserted into centers. Remove from cupcake tins by running knife between cake and tin and inverting onto cooling rack.
CHEF DAVIES-TIGHT™ 