Mini Banana Bread Cakes Recipe

Mini Banana Bread Cakes Recipe

Kids will love making these mini banana bread cakes for Mother's Day. They're the perfect way to use up overripe bananas, we just know that mum will love them.

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 12 people

Preparation

Preheat oven to gas 4, 180°C, fan 160°C. Lightly grease an 8-hole mini loaf tin or line a muffin tin with paper cases. In a large bowl, mix together the flour, bicarbonate of soda, cinnamon and salt. In a second bowl, beat together the bananas, butter and sugar with an electric whisk until light and fluffy; stir in the yogurt. Add the eggs and vanilla extract; beat for 1 min until smooth. Pour in the dry ingredients and mix well. Spoon the mix into the tin or cases and bake for 15-20 mins or until a skewer inserted into the centre comes out clean. Leave to cool in the tin.

Sift the icing sugar into a bowl, add 2-3 tbsp water and the pink food colour gel and mix to a smooth, thick consistency (it should coat the back of a spoon and hold).

Put the cakes on a rack and spoon over the icing, allowing it to drizzle down the sides. Decorate with sugar flowers.

Ingredients

  • 100g unsalted butter, melted, plus extra for greasing
  • 350g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 4 large ripe bananas, mashed
  • 200g soft brown sugar
  • 5 tbsp low-fat Greek yogurt
  • 3 medium eggs
  • 1 tsp vanilla extract
  • 350g icing sugar, sifted
  • 1-2 drops of pink food colour gel Baked With Love mini blossoms, daisies and sugar flowers

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Ingredients

  • 100g unsalted butter, melted, plus extra for greasing
  • 350g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 4 large ripe bananas, mashed
  • 200g soft brown sugar
  • 5 tbsp low-fat Greek yogurt
  • 3 medium eggs
  • 1 tsp vanilla extract
  • 350g icing sugar, sifted
  • 1-2 drops of pink food colour gel Baked With Love mini blossoms, daisies and sugar flowers

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Preparation

Preheat oven to gas 4, 180°C, fan 160°C. Lightly grease an 8-hole mini loaf tin or line a muffin tin with paper cases. In a large bowl, mix together the flour, bicarbonate of soda, cinnamon and salt. In a second bowl, beat together the bananas, butter and sugar with an electric whisk until light and fluffy; stir in the yogurt. Add the eggs and vanilla extract; beat for 1 min until smooth. Pour in the dry ingredients and mix well. Spoon the mix into the tin or cases and bake for 15-20 mins or until a skewer inserted into the centre comes out clean. Leave to cool in the tin.

Sift the icing sugar into a bowl, add 2-3 tbsp water and the pink food colour gel and mix to a smooth, thick consistency (it should coat the back of a spoon and hold).

Put the cakes on a rack and spoon over the icing, allowing it to drizzle down the sides. Decorate with sugar flowers.