Mini banana cakes
Indulge in the delightful flavors of Mini Banana Cakes with our easy-to-follow recipe. Made with ripe bananas, creamy butter, and a hint of vanilla, these cakes are perfectly sweetened with sugar and powdered sugar, and boast a moist, tender crumb. Leavened with baking soda and baking powder, and enriched with cream cheese, each bite is simply irresistible. Perfect for breakfast, snack, or dessert – enjoy these scrumptious banana cakes any time of day!
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.
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.
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!
Nutrition per serving
6 ServingsCalories 400kcal
Protein 7g
Carbohydrates 80g
Fiber 1.96g
Sugar 50g
Fat 7g
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