I am sure that whoever thought of baking the first banana cake must of been fed up of seeing the last bananas on the fruit bowl turning black, what I also often witness. They sadly get neglected and ignored once too ripe. I do repeat and repeat myself frequently with my family……”eat the ripe ones first”…. Not going to happen. We buy new bananas and they eat the new ones first, I end up either eating them myself or throwing them away… until I discovered the Banana Bread !!!
The preparation of these mini banana cakes is simple, and are a great way to use up over ripe bananas.
Normally I bake them in a long loaf tin, but I preferred to go ahead and try out the mini version. I bought these mini loaf tins and they are so cute! They will also look great for tea time with my friends.
You can imagine how good they smell whilst being baked, the lovely aroma of banana, vanilla and cinnamon…..I love the beautiful crust that forms on top of the little banana cakes when you take them out of the oven, although they do become softer later on. With its tender texture and its delicious taste, really enjoy the idea of the banana cake.
Any moment is ideal to enjoy a slice of this banana cake. In the morning, in the afternoon or ……….whenever we feel like it. We may have it as it is, or have it with chocolate spread, or I personally recommend…………pouring a creamy caramel sauce on top.
Irresistible with that caramel sauce!!!!!
If you are craving something sweet , but not to sweet, comforting and super easy, try this recipe. You will love it!
Raciones 8 Mini banana loaves
Adapted from: the joy of baking.com- Low fat banana bread
20 minTiempo de preparación
20 minTiempo de cocinado
40 minTiempo total
- 240 gr mashed ripe bananas
- 1 tsp baking soda
- 120 gr plain yogurt
- 60 ml soft vegetable oil
- 165 gr light brown sugar
- 1 large egg or two egg whites
- 1 tsp vanilla extract
- 130 gr plain flour
- 65 gr whole wheat flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 50 gr chopped nuts
- FOR THE CARAMEL SAUCE
- 140 gr brown sugar
- 250 gr cream
- Preheat the oven to 180 degrees C
- Spray the mini tins with a nonstick vegetable cooking spray.
- In a large bowl, mix the mashed bananas with the baking soda and yogurt. Set aside.
- In a separate bowl, whisk together the sugar, oil,egg or egg whites, and vanilla.
- In another bowl, whisk together the flours, baking powder, cinnamon and salt.
- Combine the banana mixture with the egg mixture and then add the flour mixture and mix until combined.
- Stir in the nuts.
- Pour the batter into the prepared mini tins and bake for about 20 minutes.
- If you use a big loaf tin (20 x 10 cm) bake for about 45-50 minutes.
- Remove from the oven and cool on a wire rack.
- CARAMEL SAUCE
- Place the sugar and cream in a saucepan over medium heat and stir until the sugar is disolved.
- Increase the heat and stir until the sauce thickens a bit.