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<\/a><\/p>\nI 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\u00a0 ignored once too ripe. I do repeat and repeat myself frequently with my family……”eat the ripe ones first”…. Not going to happen.\u00a0 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 !!!<\/p>\n
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<\/p>\n <\/p>\n The preparation of these mini banana cakes is simple, and are a great way to use up over ripe bananas.<\/p>\n 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.<\/p>\n 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\u00a0 oven, although they do become softer later on. With its tender texture and its delicious taste, really enjoy the idea of the banana cake.<\/p>\n 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.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\nIrresistible\u00a0 with that caramel sauce!!!!!<\/h2>\n