Mini banana cakes
These mini banana cakes feature the sweetness of ripe bananas and a moist, tender crumb, topped with creamy cream cheese frosting. They're easy to make and perfect for any occasion, from snacks to desserts.
Cook time 20 min
Prep time 15 min
Ingredients:
1 tbsp butter3/4 cup sugar
1 tsp vanilla extract
1 egg
3 bananas
1.50 cups all-purpose white wheat flour
1 tsp baking soda
1 tsp baking powder
2 tbsp milk (1% fat)
1/2 cup powdered sugar
1/2 cup cream cheese
Mini banana cakes are a delightful treat that combines the natural sweetness of bananas with a moist, tender crumb. They're perfect for a quick dessert, a midday snack, or even as a sweet addition to your breakfast spread. With ingredients that are commonly found in most kitchens, these cakes are both easy to prepare and highly rewarding in taste.
Instructions:
- Preheat your oven to 350°F (175°C). Grease a muffin tin or a mini cake pan with non-stick spray or line it with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the vanilla extract and egg, and beat until well combined.
- Mash the bananas in a separate bowl until smooth, then add to the butter mixture. Mix thoroughly.
- In another bowl, whisk together the all-purpose flour, baking soda, and baking powder.
- Gradually add the dry ingredients to the banana mixture, stirring until just combined. Do not overmix.
- Pour in the milk and gently stir until incorporated.
- Spoon the batter into the prepared muffin tin or mini cake pan, filling each cup about 3/4 full.
- Place the tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, beat the cream cheese until smooth.
- Gradually add the powdered sugar, beating until the mixture is creamy and smooth.
- Once the cakes have completely cooled, spread or pipe the cream cheese frosting on top of each cake.
- Enjoy your delicious Mini Banana Cakes! Store any leftovers in an airtight container in the refrigerator.
With the final touch of creamy frosting, these banana cakes are sure to be a hit among family and friends. The combination of ripe bananas, rich cream cheese, and just the right amount of sweetness offers a delightful flavor profile that everyone will enjoy. Give this recipe a try, and watch as these little cakes disappear in no time!
Mini banana cakes FAQ:
Bake the mini banana cakes in a preheated oven at 350°F (175°C) for 18-22 minutes. They are done when a toothpick inserted into the center comes out clean.
To check for doneness, insert a toothpick into the center of one of the cakes. If it comes out clean or with a few moist crumbs, the cakes are ready. If it has wet batter on it, continue baking for a few more minutes.
Yes, you can substitute the all-purpose flour with a gluten-free flour blend if needed. Additionally, for a dairy-free option, use a plant-based butter and cream cheese alternative.
Store any leftover mini banana cakes in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for up to 3 months; just thaw before serving.
Use a standard muffin tin or a mini cake pan. If using a muffin tin, fill each cup about 3/4 full to allow for rising.
Cooking Tips:
- For best results, use ripe bananas with brown spots, as they provide more natural sweetness and flavor.
- Ensure the butter is at room temperature before mixing to achieve a smoother batter.
- Mix the wet and dry ingredients just until combined to avoid overworking the batter, which can make the cakes dense.
- Feel free to add mix-ins like chopped nuts or chocolate chips to customize the cakes to your liking.
- Allow the cakes to cool completely before applying the cream cheese frosting to prevent it from melting.
Nutrition Facts
6 ServingsCalories 400kcal
Protein 7g
Carbohydrates 80g
Fiber 1.96g
Sugar 50g
Fat 7g
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