Quite a belated post, but a post nonetheless.
Came across a lovely recipe for easy-peasy banana loaf. Being a huge fan of improvisation and experimentation, I turned the once classic banana loaf into…
Chocolate & fig banana bread-cakes with sour cream
makes around 20 small cupcakes
115 g salted butter, softened to room temperature
1/2 cup brown sugar
1 egg
3 large ripened bananas, mashed
1 cup roughly chopped dried figs
1 tsp vanilla essence
1 cup plain flour
1 tsp baking soda (or 1 1/2 tsp baking powder)
2 tblsp cocoa powder
1/2 cup sour cream
1 cup roughly chopped dark cooking chocolate
Preheat oven to 200 degrees Celsius. In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream and vanilla essence until well blended. Add baking soda, cocoa powder and flour. Mix everything until well incorporated (about 2 minutes using an electric mixer). Add chopped chocolate.
Pour batter into well greased muffin tins, or paper cupcake cases, and bake for 20-25 minutes. Insert a tooth pick into the centre of the cake and check to see if it comes out clean when you pull it out.
Once ready, remove from oven and stand for 10 minutes.
Optional: cream cheese icing
200 g cream cheese
175 g icing sugar
- chopped almonds to garnish
mkt.
