Chocolate Banana Donut Cakes
When I buy Bananas at the Market I tend to buy too much because they are still on the green side. However, they always ripe so quickly that I am quite often left with too many to eat all at once.
Marion (@novice_en_cuisine) made this recipe is the Crown mold a few month back and it was such a success, so I decided to bake it in the Donut Tray for individual portions. You will find Marion’s recipe right HERE!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Chocolate Banana Donut Cakes
Equipment
Ingredients
- 4 eggs
- 1/3 cup (75 g) vegetable oil
- 1 tbsp (15 g) vegetable oil
- 1/2 cup (100 g) sugar (Original Recipe calls for 2/3 cups – 125g)
- 1/4 cup (60 g) Milk
- 1 1/3 cups (170 g) flour
- 2 1/2 tsp (12 g) baking powder
- 2 tbsp (20 g) Chocolate Sprinkles
- 1 Overriped Banana (Thinly Sliced)
Instructions
- Preheat oven at 350F/180C.
- In a mixing bowl, whisk together the eggs with the Sugar, Vegetable Oil and Milk.
- Add the Flour and Baking Powder mix until combined.
- Then, fold in your Chocolate Sprinkles. (Do not overmix).
- Place your Donut Flexipat® Tray on the top of your Medium Perforated Baking Sheet. Add your sliced Bananas at the bottom of each well.
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your cakes from 18min).
- Once your Chocolate Banana Donut Cakes are out of the oven, let them cool down for about 10min. Then, unmold, serve and Enjoy! Bon appétit!
Video
Special Notes
Nutrition
