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Mini Upside-Down Banana Cakes

by Hannah Williams

Ingredients

for 12 servings

  • 5 medium ripe bananas
  • 3 eggs
  • ½ cup
    vegetable oil (120 g)
  • ½ cup
    granulated sugar (100 g)
  • 1 tablespoon
    cinnamon
  • 2 cups
    flour (250 g)
  • ½ cup
    butter (114 g)
  • 1 cup
    brown sugar (220 g)
  • 1 banana, sliced
  • vanilla ice cream

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Preparation

  1. In a large bowl, mash the ripe bananas. Add the eggs, oil, sugar, and cinnamon, and mix thoroughly.
  2. Add the flour and mix thoroughly.
  3. Preheat oven to 350°F (180°C).
  4. In a saucepan over low heat, melt the butter, then mix the brown sugar until dissolved.
  5. Increase heat and bring mixture to a boil.
  6. Remove the saucepan from the heat, and divide caramel between the cups of a greased muffin tin.
  7. Lay a banana slice in each cup, then fill cups ¾ full with banana batter.
  8. Bake 20-25 minutes, until a toothpick inserted in the middle comes out clean.
  9. Serve with vanilla ice cream.
  10. Enjoy!
 

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