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 a dish.

Recipe intro

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: 4.8
Number of votes:124

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.