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This recipe was uploaded by Maria Sorokina
Slightly brush 6 cupcake / muffin baking dish with vegetable oil. In a small heavy base pan combine the 30 g sugar for the topping with some water (enough to get the sugar wet). Set the pan over high heat, bring to boil. Boil until the syrup thickens and turns golden. Cook a bit more, to get dark brown color. More pictures on how to make the caramel are here, in the tarte tatin recipe.
When done, pour the caramel into the baking cups (if using the steel baking dish). If you are using a silicon baking dish, the hot caramel will kill it, so pour the caramel onto a piece of foil slightly brushed with oil. Let it cool for 10 minutes, then break it into pieces and powder in a blender. Pour the powder in the silicon baking cups.
Slice half the banana to get 6 pretty round slices around 7 mm thick and place them on top of the caramel. Slightly drizzle with lemon juice.
For the cake mash the bananas together with apple. Add the oil and vanilla and mix well.
In a medium bowl combine all the dry ingredients and mix well.
Pour the banana mixture in and mix till combined. Try to make it rather fast (the baking powder instantly starts working, so it is better to start baking asap).
Pour the butter into the baking dish on top of the caramel and bananas. Stick the dish into the 180C oven and bake for 35 minutes. The ready mini cakes should fill set on top and spongy if you press. Take them out and let cool for 20 minutes. Then flip the dish over and take the cakes out. If the bananas stick to the dish, just help them a bit with a knife.
These cakes were perfect on their own while still warm, with a cup of tea. Alternatively, add some vanilla sauce or a scoop of ice-cream and enjoy.
Pastry & Cakes