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
Servings: 12
Ingredients
- 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
- Frosting
- 1/2 cup butter softened
- 1 8 ounce package cream cheese, softened
- 1 teaspoon vanilla
- 3 1/2 cups confectioners’ sugar
Instructions
- 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).
These look terrific!
Thank you Colette!
How many bananas did you use?
Oops! I put 2 large bananas (really ripe ones). I’ll add that to the list – thanks for the catch!
Sounds yummy — and I have all the ingredients!
These look delicious and pretty with those sexy swirls!
Thanks for the comment because I just discovered your amazing-looking blood orange crostata…oh, my word!
My kids love banana cake. So far, I’ve just been dusting it with cocoa powder–the frosting looks tempting
The mini versions are just so adorable…LOvely recipe!
Don’t you just love mini everything?! : )
Aw, these are adorable! I love bananas in pretty much any baked good, and these look like they would be super addicting haha.
Hi, is this okay in a 8inches round pan?
It should perfectly fine. Just make sure you leave room at the top for it to rise. Thanks for stopping by.