Every now and then, I buy bananas, resolving that I’m going to eat more fruit. But, I don’t eat more fruit, and the bananas quickly get too ripe. At which point, I’m forced to bake with them. It’s a tough sacrifice to make.
Today, having two overly ripe bananas, I decided to make miniature banana cakes. And what goes better with banana than peanut butter and chocolate? Nothing.
And thus, these were born:
Mini Banana Cakes with Cinnamon Peanut Butter Frosting
1 cup flour
1/2 tsp baking soda
1/8 tsp salt
1/4 cup butter, softened
2/3 cup sugar
1/2 tsp vanilla
1/2 cup milk
1/2 tsp vinegar
2 very ripe bananas
splash of lemon juice
Preheat oven to 300 degrees.
Mix together flour, baking soda, and salt. In a separate bowl, cream butter and sugar. Add egg and vanilla and beat until mixed well. To this mixture, add the flour mixture, alternating with the milk and vinegar. Stir in mashed up bananas and lemon juice until just mixed.
Grease 5 ramekins and distribute the batter evenly. Cook until edges just begin to brown and a toothpick comes out clean (about 35 minutes). Transfer the cakes directly to the freezer and let them cool completely.
1/2 cup butter, softened
1 cup creamy peanut butter
1 1/2 cups confectioner sugar
2 teaspoons (or to taste) cinnamon
Splash of vanilla
Beat together butter and peanut butter until smooth. Slowly add the confectioner’s sugar and beat until mixed well and slightly stiff. Add cinnamon and vanilla – to taste.
Once the cakes are completely cool, remove from the ramekins. Cut in half to create a layered cake. Spread peanut butter between layers and frost the rest of the cake. Garnish with chocolate chips.