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Moist Banana Mini Cake

Almost every week I have left plenty of overripe banana in my kitchen .Each day I pack a banana with a sandwich for hubby to bring with him to work.Hubby refused to eat banana that have slightly black dots on it.Well,what to do with the remaining of the banana that turn to blackish color.I used to throw away overripe banana until I learn how to bake.Now I pack all the overripe banana and freeze it.I dunno what else to do with it beside baking or fritters. So far I baked some many banana cake but now I want to try to create bath in water (bain-marie) method- bake banana cake..sort of souffle type..And this cake turn out exceptionally moist ,light and delicious!!

Ingredients: (A)


1 1/2 cup all purpose flour


2 tbsp butter (softened)


1 tsp salt


1 tsp baking soda


3 large over ripe banana(mashed)


2 large egg yolk


1/2 cup sugar


1 tsp banana extract


Ingredients:(B)


3 large egg white


1 tsp cream tartar


1/2 cup sugar









Method:


1:Preheat oven to 375 F.Prepare 24 muffin pan with muffin cup liner and large tray fill with 3/4 hot water. Sieve ingredients (A) flour ,salt and baking soda in a bowl,set aside.


2:In a large mixing bowl,whisk egg yolk,butter,sugar ,banana extract ,then combine with flour mixture and mashed banana,mix until well blended and smooth.


3:In another mixing bowl ,beat ingredients (B) egg white at high speed ,then sugar and cream tartar until stiff peak. It should not fall out when you turn the mixing bowl over.


4:Fold 1/3 of the egg whites into the egg yolks mixture (A) and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.Do not overfold and work quickly when folding.


5:Divided mixture evenly into muffin pan,about 3/4 full,then place muffin pan in a baking tray with hot water.Bake in a bain-marie(water bath and don't overfill water in baking tray,to prevent water from going inside the cake)


6:Bake for about 30 minutes or until lightly golden brown.








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8 comments:

Little Corner of Mine said...
February 26, 2009 at 1:30 PM

Looks moist! I haven't had banana cake for a while.

Jennifer said...
February 26, 2009 at 4:36 PM

I love banana cake! Those look great, Id smother it with peanut butter frosting :)

Food For Tots said...
February 27, 2009 at 4:51 AM

Great idea to minimise your overripe bananas! Your mini cake looks so moist! How long can you keep in the freeze? Do u need to sprinkle some lemon juice?

Beachlover said...
February 28, 2009 at 12:43 AM

LCOM:
let's bake banana now! what are you waiting for?lol!


jennifer:
thanks for dropping by:)

food 4 tots:
thanks you:) i didn't sprinkle with any lemon juice when frezze...I think anything frezze can have months of shelf life but I just use it with a month..

Kevin said...
February 28, 2009 at 1:05 PM

Those mini banana cakes look good! I really like baking with bananas.

Donna-FFW said...
March 1, 2009 at 3:30 PM

These are so adorable. I love how they look. Perect size for a cup of tea.

The Cooking Ninja said...
March 5, 2009 at 6:54 AM

wow! This looks really good. I have everything in the kitchen to try this out except for cream tartar. :( Have to check out if they sell it here.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.