Bananas Foster Baby Cakes

Bananas Foster Baby Cakes is a gluten free and lacto ovo vegetarian side dish. For 81 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 398 calories, 4g of protein, and 17g of fat. Plenty of people made this recipe, and 3246 would say it hit the spot. It is brought to you by Dessert for Two. This recipe is typical of Cajun cuisine. Head to the store and pick up egg yolk, banana, greek yogurt, and a few other things to make it today. From preparation to the plate, this recipe takes around 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is rather bad. If you like this recipe, you might also like recipes such as Bananas Foster (bananas Flambé), Bananas Foster, and Bananas Foster.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350, and spray 10 cups in a mini muffin pan with cooking spray.First, make the sauce: combine the butter and brown sugar in a small bowl. Microwave the mixture until the butter melts. Stir, and add the rum. Mix well. Add 1 teaspoon of the mixture to the bottom of the 10 mini muffin cups. Add a slice of banana on top of each, and sprinkle each cup with a bit of the pecans. Reserve the extra sauce for serving later.Make the cakes: in a medium bowl, add the melted butter, sugar and yogurt. Stir until combined. Whisk in the egg yolk, vanilla extract, and rum. Mix well.In a small bowl, combine the dry ingredients: flour, baking powder, and cinnamon. Add to the wet ingredients, and stir to combine. Dollop two-teaspoons of cake batter over each banana.Bake for 10 minutes. Let the cakes cool in the pan for 5 minutes, then turn the pan upside down on a plate. Gently tap until all the cakes fall out. Serve with extra sauce.

 

Step by step:

1. Preheat the oven to 350, and spray 10 cups in a mini muffin pan with cooking spray.First, make the sauce: combine the butter and brown sugar in a small bowl. Microwave the mixture until the butter melts. Stir, and add the rum.

2. Mix well.

3. Add 1 teaspoon of the mixture to the bottom of the 10 mini muffin cups.

4. Add a slice of banana on top of each, and sprinkle each cup with a bit of the pecans. Reserve the extra sauce for serving later.Make the cakes: in a medium bowl, add the melted butter, sugar and yogurt. Stir until combined.

5. Whisk in the egg yolk, vanilla extract, and rum.

6. Mix well.In a small bowl, combine the dry ingredients: flour, baking powder, and cinnamon.

7. Add to the wet ingredients, and stir to combine. Dollop two-teaspoons of cake batter over each banana.

8. Bake for 10 minutes.

9. Let the cakes cool in the pan for 5 minutes, then turn the pan upside down on a plate. Gently tap until all the cakes fall out.

10. Serve with extra sauce.

Nutrition Information:

covered percent of daily need