Mini Banana Cakes

Mini Banana Cakes Recipe | Easy and Delicious Dessert

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 12

Introduction

Mini banana cakes are a delightful treat that are perfect for breakfast, dessert, or a snack. These individual-sized cakes are moist, flavorful, and easy to make.

History

Banana cakes have been a popular dessert for many years, with variations found in cuisines around the world. The addition of bananas to cakes adds natural sweetness and moisture, making them a favorite among both children and adults.

Ingredients

85 g of soft brown sugar
85 g of butter or margarine
2 bananas, mashed
12 ml of skimmed milk
200 g of self-raising flour
0.5 tsp of nutmeg
1 pinch of salt
1 egg

How to prepare

Preheat the oven to 190°C / 375°F / Gas mark 5.
Lightly grease 12 muffin tins with butter or oil, or line them with 12 paper muffin cases.
In a bowl, combine the brown sugar and butter or margarine.
Add the mashed bananas and mix well.
Beat in the egg and milk.
Gently fold in the flour, salt, and nutmeg.
Spoon the batter into the prepared muffin tin and bake for approximately 20 minutes, or until the muffins turn golden brown and become firm.

Variations

Add in chocolate chips or nuts for added texture and flavor.
Top with a cream cheese frosting for a more indulgent treat.

Cooking Tips & Tricks

Make sure to use ripe bananas for the best flavor and texture in your mini banana cakes.

- Be careful not to overmix the batter, as this can result in tough cakes.

- Feel free to add in nuts, chocolate chips, or other mix-ins for added flavor and texture.

Serving Suggestions

Serve these mini banana cakes warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert.

Cooking Techniques

Baking

Ingredient Substitutions

You can use butter instead of margarine in this recipe.

- Whole milk can be used in place of skimmed milk.

Make Ahead Tips

These mini banana cakes can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Serve these mini banana cakes on a platter with a dusting of powdered sugar and a sprig of fresh mint for a beautiful presentation.

Pairing Recommendations

These mini banana cakes pair well with a cup of coffee or a glass of milk.

Storage and Reheating Instructions

Store any leftover mini banana cakes in an airtight container at room temperature for up to 3 days. To reheat, simply microwave for 10-15 seconds or warm in the oven at 350°F for 5 minutes.

Nutrition Information

Calories per serving

Each serving of mini banana cakes contains approximately 180 calories.

Carbohydrates

Each serving of mini banana cakes contains approximately 25g of carbohydrates.

Fats

Each serving of mini banana cakes contains approximately 7g of fats.

Proteins

Each serving of mini banana cakes contains approximately 3g of proteins.

Vitamins and minerals

Bananas are a good source of potassium, vitamin C, and vitamin B6, all of which are important for overall health.

Alergens

These mini banana cakes contain gluten, dairy, and eggs.

Summary

Mini banana cakes are a delicious treat that are relatively low in calories and provide a good source of carbohydrates, fats, and proteins.

Summary

Mini banana cakes are a delicious and easy-to-make treat that are perfect for any occasion. With their moist texture and natural sweetness, these cakes are sure to be a hit with your family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little cottage by the sea. Martha was known for her delicious bakes, and she had promised to teach me a new recipe that day.

As we sat in her cozy kitchen, surrounded by the scent of fresh flowers and the sound of seagulls in the distance, Martha pulled out a tattered old recipe book from her cupboard. She flipped through the pages with a smile on her face, her eyes twinkling with excitement.

"Ah, here it is," she said, pointing to a yellowed page with a recipe for Mini Banana Cakes. "This is a family favorite, passed down from generation to generation. You're going to love it."

I watched as Martha gathered the ingredients - ripe bananas, flour, sugar, butter, and a touch of cinnamon. She explained each step of the recipe in detail, showing me how to mash the bananas until they were smooth and creamy, how to mix the wet and dry ingredients together just right, and how to pour the batter into the mini cake molds.

As the cakes baked in the oven, filling the kitchen with a heavenly aroma, Martha and I sipped on cups of steaming tea and shared stories of our childhoods. She told me about her grandmother, who had taught her how to bake when she was just a little girl, and how she had passed on her love for cooking to Martha.

By the time the timer dinged, signaling that the cakes were ready, Martha and I were laughing and chatting like old friends. We pulled the cakes out of the oven, and I marveled at how golden and delicious they looked.

As we sat down to taste our creations, I took a bite of the warm, moist cake and closed my eyes in delight. The flavors of banana and cinnamon melted on my tongue, and I knew that this recipe would become a cherished favorite in my own kitchen.

From that day on, I made Martha's Mini Banana Cakes whenever I wanted to bring a taste of summer into my home. I shared the recipe with my family and friends, who raved about how delicious and comforting the cakes were.

Over the years, I have made some tweaks to the original recipe, adding a sprinkle of walnuts for crunch or a dollop of whipped cream for extra sweetness. But the essence of Martha's recipe - the love and care that goes into each batch of Mini Banana Cakes - has always remained the same.

Now, as I sit in my own kitchen, surrounded by the scent of banana and cinnamon, I can't help but feel grateful for the day I learned how to make this recipe. It has brought me closer to my friend Martha, to my family, and to the joy of baking. And for that, I will always be thankful.