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Banana cakes comes in many form, from banana bread to layered with cream and sliced banana. These little Banana Cakes are soft buttery banana sponge cake formed in mini Bundts cake pans, and topped with easy vanilla caramel glaze.
Ingredients:
Cake:
- 115g butter, softened
- 3/4 cup sugar
- 1/4 tsp salt
- 1 ripe banana
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup milk
- 1 cup plain flour
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
For the glaze:
- 30g butter
- 2/3 cup light brown sugar
- 1 tsp vanilla extract
- 1 tbsp milk
- Pinch of salt
Method:
Preheat oven to 180°C /160°C for fan oven. Grease and flour the mini-bundt pan or silicone mini-bundt.
Cream together the butter, sugar and salt until mix well. Mash banana well and beat with eggs, add to butter mixture along with the vanilla and milk. Beat well.
Stir in the baking powder and cinnamon into the flour, to ensure even distribution, then add the flour into the banana butter mixture. Beat until the mixture is creamy in consistency. It will be a little thicker than standard cake batter but smooth and silky.
Dollop into the mini bundt pan. Fill 3/4 full and smooth tops with back of a spoon. Bake for 20-24 minutes. Toothpick will pull out clean and tops will be light golden brown.
Glaze:
Add the ingredients to a small non-stick pan over med-high heat. Keep stirring, the sugar will melt quick. The glaze will start to bubble up. Remove from heat once it has thickened a little but still seems a little thin to use. It will thicken as it cools.
Allow it to cool a couple of minutes before glazing the banana cakes. It should be thick enough to slowly roll down sides of the cake but not stiff.
