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.