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Baby banana cakes
Baby banana cakes
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Portable banana cakes perfect for lunch or picnics in the sun.
Ingredients:
  • 40g (2 tbsp) butter or margarine, at room temperature
  • 165g (3/4 cup) caster sugar
  • 4.40 gm vanilla essence
  • 3 medium ripe bananas, mashed
  • 225g (1 1/2 cups) plain flour
  • 1.25 gm bicarbonate of soda
  • 2.00 gm baking powder
  • 240g (1 1/2 cups) icing sugar
  • 125g soft cream cheese
  • 20g (1 tbsp) butter or margarine, at room temperature
Instructions:
  • Preheat your oven to 180°C and line two baking trays with 30 double paper patty cases.
  • In a mixing bowl, blend the butter or margarine, sugar, and vanilla essence using electric beaters until smooth. Add the egg and mix until fully incorporated, then gently fold in the mashed banana.
  • Combine plain flour, bicarbonate of soda, and baking powder by sifting. Fold the sifted dry ingredients into the banana mixture along with the milk, alternating until all ingredients are incorporated. Make sure to finish with the sifted dry ingredients.
  • Spoon the cake batter into the patty cases using a teaspoon. Bake in a preheated oven for 20 minutes or until a skewer inserted into the center comes out clean.
  • Take out of the oven and allow to cool on baking trays. For the icing, blend icing sugar, cream cheese, and butter (or margarine) in a food processor until smooth and fully incorporated.
  • Store the cakes and icing separately in airtight containers for up to 2 days. Spread the icing on the cakes before serving.

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