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Mini Banana Cakes with Cream Cheese Frosting Recipe

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3.8 from 24 reviews

These Mini Banana Cakes with Cream Cheese Frosting are moist, flavorful treats perfect for any occasion. Made with ripe bananas and a tender crumb, they are topped with a luscious cream cheese frosting and garnished with crunchy banana chips, toasted coconut, and granola for added texture and taste.

Ingredients

Mini Banana Cakes

  • 2 cups (240 g) All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • ½ cup (113.5 g) Unsalted Butter, softened
  • ¾ cup (150 g) Granulated Sugar
  • 2 Eggs, large
  • 1 teaspoon Vanilla extract
  • ¼ cup (61 g) Milk
  • 3 Ripe bananas, mashed

Cream Cheese Frosting & Garnish

  • ¼ Cup (56.75 g) Unsalted Butter, room temperature
  • 1 Cup (227 g) Cream Cheese, room temperature
  • 1 ¼ Cup (150 g) Powdered Sugar, sifted
  • ¼ teaspoon Kosher Salt
  • 1 tablespoon Vanilla Paste or vanilla extract
  • 2 Tablespoons Banana Chips
  • 3 Tablespoons Toasted Coconut
  • 3 Tablespoons Granola

Instructions

  1. Preheat and Prepare Molds: Preheat your oven to 350°F (175°C) and grease your silicone molds thoroughly to ensure the mini cakes release easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until they are well combined. Set this aside.
  3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which typically takes a few minutes.
  4. Add Eggs, Vanilla, and Milk: Beat in the eggs one at a time to the butter-sugar mixture. Follow with vanilla extract and milk, mixing until just combined.
  5. Incorporate Bananas: Stir in the mashed ripe bananas until evenly blended into the batter.
  6. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet banana batter, mixing gently and avoiding overmixing to maintain a tender crumb.
  7. Fill Molds and Bake: Spoon the batter into the prepared molds or muffin liners, filling each about ¾ full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool Cakes: Allow the mini cakes to cool in the molds for ten minutes before carefully turning them upside down to remove. Let the cakes cool completely on a wire rack before frosting.
  9. Prepare Cream Cheese Frosting: Beat the softened butter and cream cheese together on medium speed until smooth and somewhat fluffy. Scrape down the bowl as needed.
  10. Add Sugar, Salt, and Vanilla: Gradually add the sifted powdered sugar, the kosher salt, and vanilla paste or extract to the cream cheese mixture, beating until smooth and well incorporated.
  11. Frost Mini Cakes: Pipe or spread the cream cheese frosting evenly on top of each cooled mini cake.
  12. Garnish: Decorate each frosted cake with banana chips, toasted coconut, and granola for a crunchy and flavorful finish.

Notes

  • Ensure bananas are very ripe for maximum sweetness and moisture.
  • Do not overmix the batter once the dry ingredients are added to avoid dense cakes.
  • Grease silicone molds well or use muffin liners to prevent sticking.
  • Cooling cakes thoroughly before frosting prevents the frosting from melting.
  • Storage: Keep frosted mini cakes refrigerated and consume within 3 days for optimal freshness.

Find it online: https://justsosavory.com/mini-banana-cakes-with-cream-cheese-frosting-recipe/