Friday, May 13, 2011

Mini Banana Cakes with Passionfruit Cream

226g butter, softened
2 cups sugar
4 large eggs, room temperature
4 bananas, mashed
2 teaspoons vanilla
1/4 teaspoon salt
3 teaspoons baking powder
1 1/2 cups buttermilk
3 cups cake flour

Preheat oven to 350 F.

Grease 12 small ramekins or 12 cup popover pan.

In a large bowl, sift flour, baking powder, and salt, together. Set aside. Beat butter and sugar until light and fluffy in a separate mixing bowl. Beat in eggs one at a time, then stir in vanilla. Beat in flour mixture alternately with the buttermilk. Stir in bananas.

Scoop mixture into prepared ramekins. Fill 3/4 full. Place ramekins on a baking sheet. Bake until a skewer inserted in the center comes out clean (about 50 to 60 minutes). 

Cool. Run a knife around the edges to remove.

Passionfruit Cream:
1 small carton heavy whipping cream
2 tablespoons sugar
3 tablespoons passionfruit pulp

Using an electric mixer, whisk all the ingredients in a small mixing bowl until cream forms stiff peaks. Serve generous spoonfuls on top of the mini cakes.



Unknown said...

Mia! Beautiful and so creative! I am going to print this one off for a 'company' night!!

mike@the culinary lens said...

I just added this to Pinterest and it has gotten more action than anything of my own I ever posted (within minutes LOL)
This looks so good

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