These lush little cakes are easy to make and so delicious. The cake and frosting can be prepared in a Thermomix. The toffee needs to be prepared on the stove top. One tip for making the toffee is to use a small non stick frypan, it cooks quickly and it’s easy to clean the pan afterwards. I used 6 Cup Silicone Mini Loaf Trays to make these cakes. The trays are available at KMart for $5.00 (see pic at the bottom of this post). This recipe will make 12 mini cakes. I have broken the recipe down to three sections; cake, frosting and toffee shards. Enjoy!
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- 3 ripe peeled bananas
- 150 grams caster sugar
- 150 grams softened butter
- 2 eggs
- 240 grams self-raising flour
- 2 teaspoons cinnamon
- 1/2 teaspoon bicarb soda
- 30 grams milk
- 1 tsp vanilla essence
- Preheat oven to 160ºC.
- Place bananas and vanilla extract into mixing bowl: 5 seconds/ Speed 4. Set aside.
- Without cleaning the bowl, add butter and sugar: 10 seconds /Speed 5.
- Add the eggs: 10 seconds/ Speed 5.
- Add the banana mixture: 5 Seconds/ Speed 5.
- Add flour, cinnamon/bicarb soda and milk: 15 seconds/ Speed 4.
- Pour the mixture into patty pans or greased silicone pans.
- Cook for 20 minutes. Check with a skewer, if it comes out clean, cakes are cooked.
- Cook for an additional 5 minutes if required.
Cream Cheese Frosting
- 250g cream cheese, softened
- 150g butter, softened
- 350g icing sugar
- Zest of 1 lime
- I tablespoon lime juice
- Place all ingredients in mixing bowl: 10 seconds/speed 5.
- Scrape down sides of bowl mix: 10 seconds/speed 5.
- 215g (1 cup) caster sugar
- 60ml (1/4 cup) water
- ¼ cup walnuts
- Prepare a small baking tray/pizza tray by covering it with baking paper and sprinkle nuts over it.
- Stir water and sugar in a saucepan over low heat until the sugar dissolves. Don’t bring it to the boil until all the sugar is dissolved.
- Increase heat to high. To dissolve any sugar left on the side of the pan, brush down with a wet pastry brush if required. Bring to boil.
- Cook until the mixture is a rich golden colour – be careful not to let it let it burn.
- Pour the toffee over the nuts and make sure it’s spread thinly over the tray.
- When the toffee hardens (you can put it in the fridge to speed up the process) break it up with a sharp knife.
- Once the cakes are cooled spread or pipe cream cheese frosting on the top and sprinkle toffee shards on top of the frosting.
- If you don’t have enough ripe bananas substitute a small carrot in place of one banana. You may have to mix for a further 5 seconds in the first step of the recipe to ensure the carrot is finely grated.
- You can substitute another nut in place of walnuts e.g. pecans, pistachios or make it nut free.
- You can omit the lime in the frosting and add 2 teaspoons of vanilla extract or replace the lime with lemon. Making the frosting in advance and placing it in the fridge assists with piping.
- Instead of making mini cakes, this mixture can be baked in a 20cm cake tin greased and lined on the bottom with baking paper. Bake at the same temperature for an hour and then check, cook for an additional 10 minutes if required.
6 Cup Silicone Mini Loaf Trays available at KMart for $5.00. So handy for baking finger buns, bread rolls etc.