Got some over-ripe bananas in your fruit bowl? Use them to bake these mini cakes. This recipe makes approximately 12 cakes.
1 1/2 cups of self-raising flour (I used gluten-free)
1 teaspoon of bicarb soda
1/2 cup of caster sugar
3 bananas, mashed
1/2 cup of vegetable oil
2 eggs, lightly beaten
3 teaspoons of cinnamon
1 teaspoon of nutmeg
1 teaspoon of allspice
1/2 cup of crushed walnuts
Butter or dairy-free margarine to grease your muffin tin
1. Preheat the oven to 180ºC (350ºF). Grease your muffin tin with butter or dairy-free margarine.
2. Sift flour and bicarb soda into large mixing bowl.
3. Stir in sugar and spices (cinnamon, nutmeg and allspice).
4. Make a well (hole) in the centre and add bananas, eggs and oil.
5. Fold mixture until ingredients have combined. Folding (instead of rigorous stirring) will make the cakes light and fluffy.
6. Fold through the walnuts.
7. Fill each tin with mixture. Leave a little bit of space at the top as these babies will rise in the oven.
8. Place in oven. The cakes should take about 15 minutes to cook through. You know they are ready when they are golden brown on top and bounce back when touched (use an oven mit).
9. Remove from the oven and leave for a few minutes in the pan before transferring to a wire rack to cool. These mini cakes are best eaten slightly warm.
SOURCE: Adapted from Kaye’s Recipe at BestRecipes.com.au