Not So Sweet Banana Mini Cakes


I didn’t realize that I had so many frozen bananas in my upright freezer, so I made these banana cakes; I used maple syrup, half cane sugar, and granulated sugar, so overall it isn’t too sweet. Also, I found some oven-safe paper bakeware from Homegoods, the website is if you’re interested in buying some. But anyway, let’s get to baking some good stuff.



2 cups flour

1 tsp. baking powder

1/2 tsp. salt

1/2 cup butter

1/4 cup granulated sugar

1/4 cup sugar cane sugar (fine powder not the coarse ones from Starbucks,they don’t dissolve)

2 eggs

2 tbsp. maple syrup

6 ripe bananas (mashed with potato masher)



1. Mix the flour, salt, and baking powder in a medium sized bowl and set aside.

2. In a huge mixing  bowl, cream the butter and the sugars together, beat in 2 eggs, one at a time, add 1 teaspoon vanilla and 2 tablespoons of maple syrup and lastly the mashed bananas.

3. Now pour the dry ingredients into the bowl with the wet ingredients and mix them with a spatula. Make sure to not over-stir, just stir enough to get the entire mixture moistened.

4. Pour into some bakeware after you’ve sprayed them with Pam.

5. Bake at 375ºF for 30 minutes or until done. Check by sticking a barbecue stick in the middle of the cake and when nothing sticks into it then it’s done. Turn off the oven and keep the cake inside the oven for 10 minutes.

6. Take out the cake and let it rest on the dining table for 20 minutes until it cools down completely before you cover it with a nice cellophane wrapper to give to friends.

Here’s another banana recipe that you will love, as the cakes have a moderate sweetness to them and are quite easy to make.


As always, enjoy!

– Peaches, Masarap!

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