135 gms flour
1 banana
35 gms California Walnuts
80 gms butter
110 gms sugar
1 egg
1 teaspoon of yeast
80 ml milk

For Topping:
80 gms butter
125 gms icing sugar
1 teaspoon vanilla essence
24 halves of California Walnuts to decorate


  1. Let the butter soften at room temperature. Then beat it with a whisk together with the sugar until the mixture is creamy. Add the egg and continue beating. Add flour sifted with yeast. Add the milk, mashed banana and chopped walnuts.
  2. Preheat the oven to 180°C. Place the cupcake wrap in a baking mold for mini cupcakes and fill with the mixture. Bake the mini cupcakes 15 minutes at 180°C. Remove them from the oven and let them cool on a rack.
  3. To prepare the topping, beat with the whisk the softened butter with icing sugar and vanilla essence. Put this cream in a pastry bag with small curly nozzle and decorate the cupcakes. On the top add a walnut half and serve.