Mini Banana Cake with Chocolate Cream Cheese Frosting
Ingredients
The cake
-
2
medium
bananas, in peel
-
1 ¼
cup
cake flour
-
1
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
3
large
egg whites
-
1
cup
granulated sugar
-
¼
cup
unsalted butter, melted and cooled to room temperature
-
¼
cup
neutral oil
-
¼
cup
buttermilk
-
1
teaspoon
pure vanilla extract
The frosting
-
5
ounces
cream cheese at room temperature
-
5
tablespoons
unsalted butter at room temperature
-
2
cups
powdered sugar
-
½
teaspoon
pure vanilla extract
-
a pinch
kosher salt
-
2
tablespoons
cocoa powder
Instructions
- Preheat the oven to 350°F and roast the bananas for 20 minutes.
- Peel and mash the roasted bananas, measuring out ½ cup.
- Grease and line an 8x8-inch baking pan.
- Sift together the flour, baking soda, and salt in a bowl.
- In a stand mixer, beat the egg whites until foamy, then add sugar and beat until opaque.
- Mix in the butter, oil, buttermilk, vanilla, and mashed banana until incorporated.
- Add the dry mixture and beat until smooth.
- Pour the batter into the prepared pan and bake for 25 to 32 minutes.
- Cool the cake in the pan for 10 minutes, then transfer to a cooling rack.
- For the frosting, beat the cream cheese until smooth, then add butter and mix.
- Add powdered sugar, salt, and vanilla, and beat for 2 minutes until fluffy.
- Decorate the cooled cake with the frosting.
Nutrition Facts (estimated)
Servings
10
Calories
275
Total fat
5g
Total carbohydrates
56g
Total protein
2g
Sodium
234mg
Cholesterol
13mg
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