Margo’s mini banana upside down cakes recipe

Margo’s Mini Banana Upside Down Cakes recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing Margo's mini banana upside down cakes recipe, a delightful twist on the classic upside down cake. These individual-sized treats are bursting with the irresistible flavors of ripe bananas and caramelized brown sugar. With a moist and fluffy texture, they are the perfect balance of sweetness and indulgence. Whether served as a dessert or enjoyed with a cup of coffee, these mini cakes are sure to impress. Prepare to be enchanted by this easy-to-follow recipe that will leave you craving for more!

Keywords: mini, banana, upside down cakes, caramelized, indulgence

Margo's mini banana upside down cakes recipe details

Margo’s mini banana upside down cakes recipe, recipe Rating: 4.9
Number of votes:129

Ingredients Crepes:

3 Tablespoons butter, melted

3 Tablespoons flaked coconut, toasted

3 Tablespoons chopped almonds, toasted

2 Tablespoons brown sugar, light or dark

1 firm, large banana, sliced

1/4 cup cake flour

1/4 teaspoon baking powder

pinch of salt

1 egg

3 Tablespoons granulated sugar

1 teaspoon rum extract

Instructions:

Divide butter, coconut, almonds, brown sugar, and banana among three 3/4-cup souffle dishes. Combine flour, baking powder, and salt. In a separate bowl, beat egg and white sugar until thick and pale. Beat in rum extract. Fold in flour mixture. Pour batter evenly into greased or buttered dishes.

Bake in a 350-degree oven for 15 to 20 minutes. Cool slightly, then invert onto serving plates.