Friday, January 30, 2009

Little Banana Cakelets

I love this banana cake recipe from Dorie Greenspan. Last year she wrote on her blog about making little ones in muffin pans...I love the big cake, baked in a bundt pan and I love the little cakes baked in muffin tins. I made these with hand chopped Valrhona chocolate...These are just the thing when you have a few bananas that are looking mighty brown.

Classic Banana Cake, The Small Version

Dorie Greenspan
Adapted from a recipe by Ellen Einstein in Baking From My Home to Yours

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 stick (4 ounces) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 large egg, at room temperature
2 very ripe bananas, mashed (about 3/4 cup)
1/2 cup sour cream or plain yogurt
3 ounces chopped chocolate, optional

Getting ready: Center a rack in the oven and preheat the oven to 350°F. Generously butter 12 regular-size muffin cups.

Whisk the flour, baking soda and salt together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then the egg, beating for about 1 minute. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed if the batter curdles), all the sour cream and then the rest of the flour mixture. Stir in the chopped chocolate by hand. Divide the batter evenly among the muffin cups.

Bake the little cakes for about 28 to 32 minutes, or until a knife inserted into the center of the cakes comes out clean. (The cakes will rise above the muffin cups, dome and then spread out and flatten beyond the cups—that's fine.) Transfer the muffin tin to a rack, cool for 3 minutes, then gently turn the little cakes out of the tin. Cool to room temperature on a rack.

Storing: Wrapped airtight, the little cakes will keep at room temperature for 2 or 3 days or in the freezer for up to 2 months.

Playing Around: To make this as a Bundt cake, double the ingredients, use a generously buttered 9- to 10-inch (12-cup) Bundt pan, and bake the cake for 65 to 75 minutes, checking it at the 30-minute mark and covering it loosely with a foil tent if it's browning too quickly. Let the cake cool on a rack for 10 minutes before unmolding.


  1. Linda, they look divine. I've never tried this recipe of Dorie's but I plan on doing so soon.

    Thank you for sharing it. (Great photos!) xo~m.

  2. Mari...this is really great in the bundt pan as well...or in mini bundts...with a little glaze as well...this ties a close second with Martha Stewart's banana bread which is a favorite...
    Thank you!
    L xoxoxo

  3. Linda, they look good!
    I just bought a Dorie book in WS outlet, 40 off, and spotted that recipe..
    Old habits die hard, I have used the same banana bread recipe for years!
    Made them today, added crumbs to the top for a little variety! :)

  4. I have a recipe for banana bread that I've made for years but this one looks wonderfully tempting with the bits of chocolate and sour cream. I like the idea of making them in muffin cups also. Thanks!

  5. Thanks for stopping by ladies...
    This makes a stunning bundt cake...the texture is somewhat different than a true banana is worth a try...there are some nice recipes in Dorie's book....
    L xoxoxo

  6. I love banana bread and have never thought to add chocolate to the mix. Sounds delish. I've used Martha's recipe for years, but I'll give this one a try.

  7. Linda, what a wonderful header photo. I just want to reach in and take a bite.

    Interesting version of banana bread ... and if it's from Dorie G., it must be good.

    Your photos are beautiful.

    I'll need to look up Martha's version also.

  8. I'm making banana bread right now! And I love Dorie's recipe.

  9. What delicious little bites of banana goodness!

  10. this one is the very best........! i've made it ever since dorie posted it on her blog.

    1. I am glad that you like this one too! Thank you so much for stopping by and taking the time to comment!