A nice recipe to recycle overripe bananas that you may have forgotten in the pantry! These mini chocolate banana cakes are made in two steps: first, make the chocolate cake, which will serve as a base. Then we will caramelize banana slices to make the topping. Here we go!
Photo credit: © Eatwell101.comIngredients list for the chocolate banana cakes recipe
- 3 ripe bananas
- 1 cup (180g) caster sugar
- 1 cup (160g) of rice flour (or 180g of wheat flour for non-tolerant)
- 2 teaspoons baking powder
- 2 eggs
- 3 tbsp olive oil
- 1/4 cup (60ml) milk
- 3 1/2 (100g) melted dark chocolate
- 2 3/4 (80g) chopped walnuts
For the chocolate cake base
1. Preheat oven to 360°F (180°C).
2. Mash 2 bananas (the ripest) and sugar with a fork. Add the flour, baking powder, eggs, oil, and finally the milk. Finally, add chocolate and nuts.
3. Pour into a silicone mold or a buttered cake pan and bake for 30-35 minutes (with conventional wheat flour, allow 45 – 50 minutes as cooking time is longer). Check for doneness with a knife planted in the heart of the cake; it should come out clean. Leave to cool before unmolding.
For the small banana bites:
1. Cut slices of the third banana (not too ripe this time). Make them quite thick.
2. Melt butter and sugar in a pan and add the banana slices. Let them brown, turning until they get caramelized.
3. Cut slices of the chocolate banana cake and punch with a cookie cutter or a glass of the same diameter as the topping caramelized banana. Stack a caramelized banana slice on each chocolate slice cake, hold everything with a pike. Your mini chocolate and banana cakes are ready!
Photo credit: © Eatwell101.com
– –
Read also: how to make a successful Chantilly cream
Recipes Eatwell101 readers come back to again and again.Most Popular Recipes
Chocolate Banana Cakes
This Chocolate banana cake is a soft, moist, super fudgy cake with easy pantry ingredients.
Ingredients
- 3 ripe bananas
- 1 cup (180g) caster sugar
- 1 cup (160g) of rice flour (or 180g of wheat flour for non-tolerant)
- 2 teaspoons baking powder
- 2 eggs
- 3 tbsp olive oil
- 1/4 cup (60ml) milk
- 3 1/2 (100g) melted dark chocolate
- 2 3/4 (80g) chopped walnut
Instructions
For the chocolate cake base
- 1. Preheat oven to 360°F (180°C).
- 2. Mash 2 bananas (the ripest) and sugar with a fork. Add the flour, baking powder, eggs, oil, and finally the milk. Finally, add chocolate and nuts.
- 3. Pour into a silicone mold or a buttered cake pan and bake for 30-35 minutes (with conventional wheat flour, allow 45 - 50 minutes as cooking time is longer). Check for doneness with a knife planted in the heart of the cake; it should come out clean. Leave to cool before unmolding.
For the small banana bites:
- 1. Cut slices of the third banana (not too ripe this time). Make them quite thick.
- 2. Melt butter and sugar in a pan and add the banana slices. Let them brown, turning until they get caramelized.
- 3. Cut slices of the chocolate banana cake and punch with a cookie cutter or a glass of the same diameter as the topping caramelized banana. Stack a caramelized banana slice on each chocolate slice cake, hold everything with a pike. Your mini chocolate and banana cakes are ready!
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
[...] 6. Mini chocolate and banana cakes: once again! A nice recipe to recycle overripe bananas that you may have forgotten in the pantry! First, make the chocolate cake which will serve as a base. Then caramelize banana slices to make the topping. Here’s the recipe. [...]
[...] 8. Because chocolate goes so well with banana Mini Chocolate Banana Cakes [...]
[...] via Amazon And you, what would be the perfect little gift for your guests? - - Read also: Mini chocolate banana cake Nov 27, 2012 in Blog by Véronique Pin It Share: Print: Contribute to this [...]
