Introduction: Mini Almond Butter Banana Cakes With Chocolate Chips
A few years ago, I invented this Gluten-free almond butter-banana- flower-shaped cake! It was the best gluten-free cake, I ever invented. You can find the original recipe: here! This is a glorious easy to make winning almond butter & banana combination. I also added dark chocolate chips. It is truly delicious!
Whenever I serve this cake, everyone who tasted it, asked me for the recipe! Now, I made smaller bite-sized flower-shaped cake treats out of them! It is easy peasy! ;)
Step 1: Gather Your Ingredients!
Recipe: For about 38 smaller flower-shaped cake balls
2 large ripe bananas, peeled & completely mashed with a fork
2 organic eggs, beaten loose with a fork
1/2 cup of coconut sugar or less depending on your taste, but the cake is a bit sweet but not so sweet this way!
1 cup salted almond butter with oil, the oils well-mixed into the almond butter
1/2 teaspoon gluten-free vanilla extract. I use home-made
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
2 teaspoons apple cider vinegar
1/3 cup dark chocolate chips/ I use Callebaut’s because he is Belgian, like me!
Step 2: Method!
Preheat your oven to 180° C ( 350 F) for about 10 minutes. I always use a fan oven.
Take your Kenwood bowl & place the K-paddle in or do this by hand. Add mashed bananas, beaten eggs, almond butter, coconut sugar, cinnamon & vanilla. Mix on medium-speed until it all comes together. Stop to scrape your ingredients from the side of the bowl. Mix again until fully joined. Now, add baking soda, apple cider vinegar & chocolate chips. Mix until all is beautifully joined. Place your mini flower-shaped silicon baking mats, on a Silpat for stability, on oven racks. Fill your mats with 3/4 of the dough mix. Try to divide your chocolate chips all evenly over each flower hole. If you fill them 4/4, the dough will rise too much & you won’t get a perfect flower shape, when you turn them upside down! And that is not what you want! ;) Place the racks in the middle of your oven & bake for about 15-20 minutes. Check after 15 minutes in the oven with a small test pin. If the pin comes out clean, they are well-baked.
With oven gloves on, take them out of the oven & place the flower-shaped silicon mats on wire racks to cool down for about 10 minutes. If you wait these 10 minutes, your cakes will get that lovely shine on them, that is typical of silicon baking. Also, they will be easier to remove them out of the mats! So after these 10 minutes, Carefully flip them out of those flower mats & turn them over & you will see that lovely flower pattern on top, like pictures above! Place them on wire racks to cool down completely! They are a perfect food gift & are very delicious with a great café latte! xxx
You can also find this tasty recipe here on my blog:http://sophiesfoodiefiles.wordpress.com/2015/03/03/flower-shaped-mini-almond-butter-banana-cakes-with-dark-chocolate-chips/
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