These cakelets remind me of really easy sticky buns, with bananas instead of nuts.
Prep Time: 15 minutesminutes
Cook Time: 30 minutesminutes
Total: 45 minutesminutes
Servings: 12cakes.
Ingredients
The bananas:
vegetable oil, for greasing the pans
2ouncessalted or unsalted butter, cut into 12 equal pieces(4 tablespoons)
1/2cuppacked grated panela(or muscovado or dark brown sugar)
4ripe bananas, peeled, sliced diagonally into 12 pieces each
The cake:
1/2cupall purpose flour
1/2cupwhole wheat or spelt flour
2teaspoonsbaking powder
1/2teaspoonfreshly grated nutmeg
1/2teaspoonsalt
1/2cuppacked grated panela (or muscovado or dark brown sugar)
1/3cupvegetable oil (such as sunflower)
2large eggs
3tablespoonshalf and half or milk
3tablespoonsdark rum
1teaspoonvanilla extract
Instructions
Position a rack in the center of the oven and preheat to 375ยบ.
Lightly oil 12 standard muffin tins with the vegetable oil. Place a piece of butter and 2 teaspoons of the sugar in the bottom of each cup. Place in the oven for 10 minutes, until the mixture is melted and bubbling. Remove the pan and let cool slightly. Arrange two banana slices on the bottom and two along the sides of each muffin cup.
In a medium bowl, sift together the flours, baking powder, nutmeg and salt. Whisk together the sugar, oil, eggs, dairy, rum and vanilla in a separate bowl, then stir the wets into the dries until just combined. Spoon the batter into the cups; it will come almost to the top of the pans.
Bake the cakelets for 15 - 20 minutes, until puffed, golden, and springy when pressed with a finger. Immediately turn the cakes out onto a pan; they will be drippy and messy! Cool at least 10 minutes, and serve warm or at room temperature.
Notes
Adapted from Sweet! by Mani Niall.Nutritional values are based on one of twelve cakes.