Banana split cupcakes

Banana split cupcakes

Ingredients
 175g butter, at room temperature, chopped
 140g (2/3 cup) caster sugar
 190g (1 1/4 cups) self-raising flour
 1/2 teaspoon baking powder
 3 eggs, at room temperature
 1/2 teaspoon vanilla bean paste
 190g (2/3 cup) mashed ripe banana
 Sliced banana, to decorate
 185ml (3/4 cup) thickened cream, whipped
 12 red glace cherries
 1 tablespoon salted roasted peanuts, finely chopped

Chocolate ganache
 150g dark chocolate, coarsely chopped
 2 tablespoons thickened cream


Method

Step 1
Preheat oven to 180C. Line twelve 80ml (1/3-cup) muffin pans with paper cases. Use an electric beater to beat the butter, sugar, flour, baking powder, eggs and vanilla in a bowl until combined. Add the mashed banana and beat until just combined. Divide among the lined pans. Bake for 18-20 minutes or until a skewer comes out clean. Cool in pans for 5 minutes. Transfer to a wire rack to cool completely.

Step 2
To make the chocolate ganache, place chocolate and cream in a microwave-safe bowl. Cook in a microwave on high, stirring every 30 seconds, until smooth. Chill for 20 minutes or until thickened slightly.

Step 3
Spread ganache over cupcakes. Top with banana slices, whipped cream and glace cherries. Sprinkle with peanuts.