Mini Banana Cakes with Cream Cheese Frosting
Serves 815 mins prep20 mins cook
These mini banana cakes are tender, moist, and packed with sweet banana flavor. Topped with creamy frosting, banana chips, toasted coconut, and granola, they’re the perfect bite-sized treat!
0 servings
What you need
tsp baking powder
tsp baking soda
tsp kosher salt
cup unsalted butter
cup granulated sugar
tsp vanilla extract
cup milk
cup cream cheese
cup powdered sugar
tbsp vanilla paste
tbsp banana chips
tbsp sweetened coconut
tbsp granola
Instructions
Mini Banana Cakes 1 Preheat oven to 350°F (175°C) and grease a your silicone molds. 2 In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. 3 In a large bowl, cream together softened butter and sugar until light and fluffy. 4 Beat in eggs, one at a time, followed by vanilla extract and milk. 5 Stir in mashed bananas until well combined. 6 Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. 7 Add batter into each mold or muffin liner until they are ¾ of the way full. 8 Then bake muffins until a toothpick can be inserted into the middle of the muffin and it comes out clean. For the silicone mold muffins, this should take approximately 18-20 minutes. Let the muffins cool for ten minutes in the molds before turning upside down and removing the muffins from the mold. If your mold was greased well, the muffins should slide out easily. 9 You are of course welcome to choose whether you want to cut off the domed portion of your muffins into a perfect cylinder or simply let them be! Make sure to let the cakes cool completely before frosting. Garnish 11 Beat together the softened butter and cream cheese on medium speed until it’s smooth and somewhat fluffy. 12 Scrape down the sides, then add in the powdered sugar slowly, salt and vanilla paste/vanilla extract. 13 Pipe the cream cheese frosting on top of each mini cake before garnishing with banana chips, coconut and granola!View original recipe