I’m not the biggest banana cake fan around, but I sure enjoyed making (and eating) these mini banana cakes with cream cheese frosting. I got the idea for these after a colleague of mine loaned me her baking pan with 12 mini squares. I probably chose banana cake because if it were mini chocolate cakes, I may have been tempted to eat the whole pan!
I tried a simple banana cake recipe I found at My Baking Addiction. It turned out really moist and I will definitely use it again, and probably again.
Note: If you’re not used to using pastry bags with different tips, I totally recommend trying them out. It can really spruce up almost any cupcake or cake!
|Mini Banana Cakes with Cream Cheese Frosting|
- 2 ripe bananas, mashed
- 2 teaspoons lemon juice
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 2 1/8 cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk (or milk with 1 tablespoon white vinegar)
- 1/2 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla
- 3 1/2 cups confectioners’ sugar
- Heat oven to 375°. Grease and flour a 9 x 13 pan, a muffin tin or pan with mini squares.
- Smash banana with fork and add lemon juice; set aside.
- In a separate bowl whisk together flour, baking soda and salt; set aside.
- In mixing bowl, or stand mixer bowl, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla.
- Beat in the flour mixture alternately with the buttermilk (or milk). Stir in mashed bananas.
- Pour batter into pan and bake for about hour (for cake), 20-25 minutes for mini cakes – or until toothpick inserted in center comes out clean.
- The original recipe calls for placing in freezer for 45 minutes, but I didn’t do this step. Apparently, this step will make the cake very moist.
- For the frosting, beat butter and cream cheese until smooth and creamy. Beat in vanilla.
- Add confectioner’s sugar and beat on low speed until combined, then on high speed until frosting is smooth.
- Spread on cooled cakes, or use a pastry bag with a Wilton Star Tip (1M).