Mini banana caramel cakes
Source of fiber.
Bonjour and welcome to recipe no. 12.
I’m a volunteer in an association for people with disabilities. Every Monday, I spend time with Édouard, who has a mental disability. These moments together help fight isolation and loneliness.
Last week, Édouard gave me a lovely pink bicycle, a little rusted by time but still in good shape. With his brother, he fixes everything people throw away in the street. The other day, he told me: “People are silly! They throw everything away, but everything can be fixed.”
To thank him -and because he loved the photo below- I’m going to make him some caramelized banana mini cakes.
P.S.: Guess who’s happy to run after the bike? Ronnie!
Xoxo
Mini banana caramel cakes
Petits moelleux à la banane caramélisée
Ingredients
Makes 8 to 10 small cakes.
3 very ripe bananas
2 eggs
50 g light brown sugar
1 packet of vanilla sugar (about 10 g)
1 Greek yogurt (150 g)
180 g all-purpose flour (or any cake flour)
1/2 packet of baking powder (6 g)
1 pinch of salt
50 ml grapeseed oil (or another neutral oil)
A little honey, agave syrup, or maple syrup
Instructions
In a mixing bowl, mash 2 bananas into a purée.
Add 2 eggs, 50 g of light brown sugar, and 1 packet (10 g) of vanilla sugar. Mix well.
Add 150 g of Greek yogurt and mix again.
In another bowl, combine 180 g of flour, 6 g of baking powder, and a pinch of salt.
Preheat your oven to 180°C (350°F).
Incorporate the dry ingredients into the wet mixture, then add 50 ml of grapeseed oil. Mix thoroughly.
Fill the cupcake molds with the batter.
Slice a third banana into thick rounds and place one slice on top of each cake. Press gently with your finger to push them slightly into the batter. Drizzle a little honey, agave syrup, or maple syrup over each slice.
Bake for 25 to 30 minutes, depending on your oven.
Let them cool before removing from the pan.
Thank you for reading, let me know what you think in the comments!
Yummy yummy 😋
These look delicious.