Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
- ¼ cup butter, room temperature
- ½ cup sugar
- 1 large egg
- ½ tsp vanilla extract
- 1 cup flour
- ½ tsp baking soda
- Pinch of salt
- 1⁄2 cup buttermilk
- 1 large ripe banana, chopped
- Toppings (fresh sliced banana, whipped cream, fudge, sprinkles, sliced almonds, cherries)
- Preheat oven to 275 degrees F.
- Grease four 4-inch ramekins and set aside.
- Add butter and sugar to a stand mixer (or beat with hand mixer) and blend until creamy.
- Add the egg and vanilla and keep mixing on low speed.
- Add half of the flour and all of the baking soda and salt, then add half of the buttermilk. Add the remaining flour and buttermilk, and blend until smooth.
- Add the chopped banana and turn the mixer on high for 5 seconds to "mash" the bananas better.
- Pour the batter into the ramekins until they are half full, then bake for 45 minutes (until edges begin to brown and a toothpick comes out clean).
- Immediately transfer to the freezer for 30 minutes, then run a butter knife around the ramekin edges and remove the cake.
- Decorate with toppings.
- Makes 4 4-inch mini cakes
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/mini-banana-split-cake/
3.3.3077