Banana Chocolate Chip Mini-Cakes (or Muffins) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Basically, David Lebovitz's excellent recipe for Banana and Chocolate Chip Upside Down Cake, baked in a muffin tin and without the topping. Ingredients:
1 1/2 cups (210 g) flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon ground cinnamon |
3/4 cup (150 g) granulated sugar |
2 tablespoons butter, melted (you can use salted or unsalted) |
1 large egg |
1 large egg white |
2 bananas, pureed (about 1 cup) |
1/2 cup (120 g) sour cream, regular or low-fat |
1/2 teaspoon vanilla extract |
1/2 cup (80 g) chocolate chips or chopped bittersweet or semisweet chocolate |
Directions:
1. Preheat the oven to 350ºF (180ºC).
2. Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl, making sure there are no lumps. Mix in the granulated sugar.
3. In a small bowl, mix together the butter, egg, egg white, banana puree, sour cream, and vanilla.
4. Make a well in the center of the dry ingredients and stir in the wet ingredients until almost combined. Do not overmix. Gently fold in the chocolate pieces.
5. Scrape the batter into a prepared muffin tin.
6. 8. Bake for 40 minutes, or until the cakes feel just set in the center when you touch it.
7. 9. Cool the cakes for about 20 minutes. Eat and enjoy!
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