Caramel-Banana Mini Cakes
Serves: 60
 
Ingredients
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 cup mashed very ripe banana
  • ¼ teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 recipes Caramel Icing (recipe follows), divided
  • ¾ cup finely chopped toasted pecans
Instructions
  1. Preheat oven to 350°.
  2. Spray 60 wells of mini muffin pans with baking spray with flour.
  3. In a large mixing bowl, combine butter and sugar, beating at high speed with a mixer until light and fluffy, approximately 2 minutes. Add eggs, one at a time, beating well after each addition. Add mashed banana and vanilla extract, beating until incorporated.
  4. In a medium bowl, combine flour, baking powder, baking soda, and salt, whisking well. Add flour mixture to banana mixture, beating just until incorporated.
  5. Using a 2-teaspoon levered scoop, divide batter among prepared wells of mini muffin pans.
  6. Bake until a wooden pick inserted in centers comes out clean, 13 to 14 minutes. Let cool in pans for 10 minutes.
  7. Trim domed tops from cakes, if necessary, to level.
  8. Turn out cakes onto wire cooling racks, tops down. Place wax paper under cooling racks to catch icing.
  9. Pour Caramel Icing (1 recipe) over cakes, letting excess drip off. Repeat with remaining icing recipe to coat cakes completely. (Icing sets up quickly, so it is easier to work with 2 batches.)
  10. While icing is still warm, sprinkle chopped pecans over cakes.
  11. Store cakes in a single layer in covered containers at room temperature for up to 3 days.
Recipe by TeaTime Magazine at https://teatimemagazine.com/caramel-banana-mini-cakes/