Banana Chocolate Mini Cakes
These Banana Chocolate Mini Cakes are bursting with complementary flavors and make the perfect individually sized dessert. Baked in mini cast iron skillets, they offer a charming and impressive presentation.
Equipment
- 1 Stand Mixer or hand-mixer or whisk
- 6 Individual Cast Iron Skillets 4" diameter
- Bowls, measuring cups and spoons
- Pastry bag and piping tip optional
Ingredients
Banana cakes
- ½ Cup Granulated sugar
- ¾ Cups Bananas, mashed approximately 2 medium ripe bananas
- ⅓ Cup Vegetable oil
- 2 Tablespoons Buttermilk see comment in Recipe Notes below on how to make your own buttermilk
- 1 Large Egg room temperature
- 1 Cup All-purpose flour sift if necessary to remove any lumps
- 1 teaspoon Baking soda
- ½ Cup Salt
Chocolate frosting
- ½ Cup Heavy cream
- 2 Tablespoons Light corn syrup
- 6 Ounces Bittersweet chocolate chopped into chunks
- 3 Tablespoons Unsalted butter softened
Instructions
Banana cakes
- Preheat oven to 350℉ (180℃)
- Lightly grease each cast iron skillet with melted butter or baking spray.
- Combine flour, baking soda and salt in a bowl. Whisk well to combine. Set aside for later.
- Mash the bananas until mostly smooth with minimal lumps.
- Combine granulated sugar and bananas in a large mixing bowl. Stir well until combined. If using an electric mixer, combine using the paddle attachment.
- Add egg to the bowl. Mix until well combined, scraping the sides and bottom of mixing bowl as needed.
- Add oil and buttermilk. Mix until well combined.
- Add the dry ingredients (flour, baking soda, and salt) to the mixing bowl and stir until just combined. Avoid overmixing, as it can result in dense or tough cupcakes.
- Optional - stir in any additional ingredients you want such as walnuts, peanuts, chocolate chips, etc...
- Divide batter between 6 skillets.
- Bake for 18 -20 minutes, or until cakes are fully risen and a toothpick inserted in the center comes out clean.
- Place cakes on a rack and allow to cool completely before adding frosting.
Chocolate frosting
- Place chocolate in a large heat-resistant bowl.
- Combine heavy cream and corn syrup in a microwave safe dish. Place in microwave and bring to a low boil. (alternatively, heat in a saucepan over your stove top).
- Pour cream/corn syrup over chocolate. Let stand for 5 minutes, then whisk until smooth.
- Add softened butter to bowl. Stir until smooth.
- Allow icing to sit at room temperature and cool until it is firm enough to spread or pipe (approximately ½ hour).
- Use a pastry bag or spoon to spread frosting over each cake.
- Optional - sprinkle with roasted peanuts, add slices of brulee bananas...
Notes
Storage - These treats taste best within two days of making them. To keep them fresh, store them in an airtight container in the fridge. When you're ready to serve, take them out about an hour beforehand so the frosting has time to soften.
Buttermilk - You only need 2 tablespoons of buttermilk for this recipe. If you don’t have any, you can make your own. Just mix ½ teaspoon of white vinegar into 2 tablespoons of whole milk. Let it sit for about 30 minutes.
Nutrition
Calories: 565kcalCarbohydrates: 54gProtein: 6gFat: 37gSaturated Fat: 17gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 71mgSodium: 9645mgPotassium: 224mgFiber: 3gSugar: 34gVitamin A: 534IUVitamin C: 0.1mgCalcium: 53mgIron: 3mg
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