Banana Whipped Cream: 1 400ml can Coconut Cream/Milk- can opened and left in the fridge for 24 hours (should yield 1 1/2 cups of cream: if not adjust the recipe accordingly)
3/4 cup mashed Banana (the ratio is 1/4 cup mashed Banana per 1/2 cup Coconut Cream)
2 teaspoons Maple Syrup
2 teaspoons Vanilla Extract
1 teaspoon Lemon Juice
Optional: 1 teaspoon Gelatine for stabilising
Banana Flour Cupcakes:
Pre heat the oven to 175C/350F.
Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
Whisk the egg whites on medium until soft peaks form.
Slowly add the maple syrup and vanilla extract.
Add the banana and then egg yolks and whisk on medium until combined.
Add the vinegar to the milk and then add the mixture to the bowl, whisking on medium.
In a separate bowl sift the dry ingredients.
With the mixer on medium/low add the flour mixture. Whisk until everything is just combined (not over mixed).
Place 8 cupcake liners in a tray and spray.
Evenly pour the mixture into the liners and smooth the top of the cupcakes.
Bake for 22-24 minutes.
Remove the cupcakes from the oven and allow to cool.
Frost the cupcakes once completely cooled.
Banana Whipped Cream:
Remove the thickened cream from the can and discard the watery remains.
In a bowl of a kitchen stand with a whisk attachment, add the thickened coconut cream, maple syrup and vanilla extract and whisk on high until thick.
Add the mashed banana and lemon juice and whisk until combined.
The cream will be quite runny and needs to be placed in the fridge for at least 4 hours to thicken.If you want to stabilise the cream: sprinkle the gelatine over 1 Tablespoon of water and allow to thicken for 5 minutes. Gently melt the thicken mixture over a very low heat and add to the cream, whisking in to combine. Place the stabilised cream in the fridge for at least 4 hours before using.