Yummy banana cakes that are so simple to make. Sweet but without using refined sugar. These cakes are delicious both warm and cold. They are great for your lunch box too. This makes about 12 large muffin sized cakes. You can even freeze these so they last longer.
The inspiration for this recipe came from my sister Dorothy who is doing great work at transitioning her 13 & 10 yo children to healthier lunch box alternatives. Together with her son, she made this muesli recipe from Taste.com.au which had nuts in it (allowed at her son’s highschool). So my daughter Indrani & I decided to make it into a day care/primary school friendly version and whilst at it, I also decided to remove the refined sugar because I am currently doing the Sugar Free September Challenge.
Ingredients
- 250g butter
- 3/4 cup rice malt syrup
- 1 tspn vanilla
- 2 tspn chia seeds (optional)
- 1 banana
- 2 eggs
- 2 cups of wholemeal self raising flour
- 2/3 cup milk
Directions
- Pre-heat oven to 180 degrees. Put pattie cases for cakes into muffin tray
- Beat or blend butter, rice malt syrup and vanilla until creamy
- Mash banana and add the banana and chia seeds to the butter mixture above. Blend again.
- Add in eggs and blend again – mix for 5 minutes to fluff up the eggs a little
- Use the spatula to scrape down the sides
- Add in half the flour and half the milk, mix (not too fast)
- Add in remainder of flour and milk, mix well (not too fast)
- Use the ice cream scoop to put 2 spoon fulls into each pattie case. Gently tap the tray on the bench to settle mixture.
- Cook in oven for 35-40 mins or until skewer comes out clean.
- Leave to cool before eating or storing.
Want To Print This Recipe?
Click here to download the TRC Caramelised Banana Cakes Recipe Sheet.