Skip to content
Mini banana bread cakes recipe

Mini banana bread cakes recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star
34 ratings

Kids will love making these mini banana bread cakes for Mother's Day. They're the perfect way to use up overripe bananas, we just know that mum will love them. See method

  • Makes 8 loaves or 12 muffins
  • 10 mins to prepare and 20 mins to cook
  • 611 calories / serving
  • Freezable

Ingredients

  • 100g unsalted butter, melted, plus extra for greasing
  • 350g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 4 large ripe bananas, mashed
  • 200g soft brown sugar
  • 5 tbsp low-fat Greek yogurt
  • 3 medium eggs
  • 1 tsp vanilla extract
  • 350g icing sugar, sifted
  • 1-2 drops of pink food colour gel Baked With Love mini blossoms, daisies and sugar flowers
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    2590kj
    611kcal     31%

  • Fat

    14g 20%

  • Saturates

    7g 36%

  • Sugars

    84g 93%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 123g Protein 7.9g Fibre 2.5g

Method

  1. Preheat oven to gas 4, 180°C, fan 160°C. Lightly grease an 8-hole mini loaf tin or line a muffin tin with paper cases. In a large bowl, mix together the flour, bicarbonate of soda, cinnamon and salt. In a second bowl, beat together the bananas, butter and sugar with an electric whisk until light and fluffy; stir in the yogurt. Add the eggs and vanilla extract; beat for 1 min until smooth. Pour in the dry ingredients and mix well. Spoon the mix into the tin or cases and bake for 15-20 mins or until a skewer inserted into the centre comes out clean. Leave to cool in the tin.

    We value your privacy

    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

  2. Sift the icing sugar into a bowl, add 2-3 tbsp water and the pink food colour gel and mix to a smooth, thick consistency (it should coat the back of a spoon and hold).

    We value your privacy

    We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.

  3. Put the cakes on a rack and spoon over the icing, allowing it to drizzle down the sides. Decorate with sugar flowers.

See more Bakes for kids

Freezing and defrosting guidelines

Freeze uniced cakes. In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

You may also like

Be the first to comment

Before you comment please read our community guidelines.