There is something utterly homely and satisfying about these baby banana cakes from Spooning with Rosie. I love banana loaves, banana cakes, banana pancakes. So versatile the banana. Recently, I discovered this excellent Thai supermarket on Shepherd’s Bush Road. Luckily we found a flat really nearby, so I am pretty certain I will be making this my local. Among a huge array of great Thai veges and products, they sell a lot of homemade food made on the premises. One including these delicious deep-fried banana pieces which are coated in a batter made up of desiccated coconut. These little snacks made me miss the freshness of the ones sold in Ayutthaya and made me envy my father as I could imagine he gets the pleasure of eating these on a daily basis. I was really impressed this Thai supermarket had them handmade … I think next time I visit I will ask what time they are made so I can pop by when they are fresh out of the deep fryer. Yum!!
Back to these banana cakes, there is nothing much to say except that they are extremely moist and tasty. I made these for knitting club—ideal with a cup of tea. Remember what they say: use really brown and over-ripe bananas. The more rotten looking they are the better in terms of sweetness and depth of flavour. They didn’t rise as much as typical muffins, but I think this may have been something to do with my tendency to overmix. The sticky syrup that you make which is poured on top of each baby cake is the ingredient that makes it. This recipe would be a bit of a deal-breaker without it as the sticky creamy syrup soaks into the cake and adds a more caramelised sweetness. I am planning to take a visit to Rosie Lovell’s cafe in Brixton when we move to London next month!
Baby banana cakes
65g softened butter
200g caster sugar (use golden caster sugar)
1 med organic egg
2 bananas (overly ripe)
1/2 teaspoon cinnamon
1 teaspoon baking powder
60g spelt flour
65g wholemeal flour
for the syrup
40 ml water
2 Tablespoons double cream
a handful of walnuts
Preheat the oven to 150°C and line a muffin tray with paper cases. Cream the butter together with 120g of the sugar till it is pale and creamy. In a separate bowl, beat the egg, then mash in the bananas thoroughly. Mix the creamed banana with the butter and sugar and beat with a whisk until you get a thin and consistent mixture. Fold in cinnamon, baking powder and flours being careful not to overmix (it needs to be only just combined). Divide the mixture into the muffin cases leaving a little room for them to rise. Place into the oven for 20–25mins.
Once done, cool on a wire rack. Now make the creamy syrup. Place remaining 80g caster sugar in a small saucepan with water. Heat on low until the sugar has fully dissolved and syrupy. Once it is reduced down slightly and golden brown in colour, add the cream and stir to combine. Take off the heat and let it sit. Chop the walnuts. Spoon the syrup over the banana cakes and follow quickly with the walnut pieces.
This recipe has been reproduced from Spooning with Rosie (Fourth Estate).