Muffin Top Banana Cakes
Submitted by Cassie
Bring a whole new meaning to the phrase 'muffin top' in your house. (But don't eat too many, or you might redefine the phrase again!)
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1 cup flour
- 1/2 cup chilled butter, cut into 1/2-inch pieces
- 1 package yellow cake mix
- 1/2 cup water
- 1 cup (about 2 medium) mashed, very ripe bananas
- 1/2 cup butter, softened
- 2 tsp ground cinnamon
- 3 eggs
- 1/4 cup chopped walnuts or pecans (optional)
Preheat oven to 350 degrees. Grease muffin top pans; set aside.
Place dry ingredients for crumb topping - light brown sugar, white sugar and flour - in a bowl. Cut chilled butter pieces into dry mixture with fork, mixing to form small, pea-sized pieces. Set aside.
Next, beat cake mix, water, bananas, butter, cinnamon, and eggs in large bowl on low speed for 30 seconds. Increase to medium and mix another two minutes. Stir in nuts.
Pour ¼ cup of batter into each section of the muffin top pan. Sprinkle each cake with crumb topping. Bake 10-12 minutes or until toothpick inserted in center comes out clean.
Cool in pan 3-5 minutes before removing. Cool on rack. Makes 24 cakes.
- My family loved the individually-wrapped banana snack cakes, but I thought paying $4 for a box of six small cakes was absurd. So I played around with a banana cake recipe I had to create these portable homemade snack cakes. My family absolutely loves them, and says they're much better than the store-bought counterparts. Plus, it's a great way to use up well-ripened bananas. I bake them on muffin top pans because I already had the pans and my family likes the cookie-like shape, but I've made them as cupcakes and it works just as well.
- Cakes can easily be made in traditional muffin pans, simply follow the cooking times on the boxed cake mix.
- If you prefer, skip the crumb topping and sprinkle with powdered sugar or drizzle with a simple powdered sugar glaze.
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