The Pioneer Woman Tasty Kitchen
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Bananas Foster Baby Cakes

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Prep:

Cook:

Level: Easy

System:

2

Description

Upside down banana baby cakes doused in brown sugar rum butter sauce. Mardi Gras, here we come!

Ingredients

  • FOR THE SAUCE:
  • 3 Tablespoons Unsalted Butter
  • ¼ cups Brown Sugar
  • 1 Tablespoon Dark Rum
  • 1 whole Small Banana, Sliced Into 1/2" Slices
  • 1 Tablespoon Toasted Chopped Pecans
  • FOR THE CAKES:
  • 2 Tablespoons Unsalted Butter, melted
  • 3 Tablespoons Granulated Sugar
  • 2 Tablespoons Greek Yogurt
  • 1 whole Large Egg Yolk, Egg White Reserved For Another Use
  • ½ teaspoons Vanilla Extract
  • ½ teaspoons Dark Rum
  • ⅓ cups Flour
  • ½ teaspoons Baking Powder
  • ½ teaspoons Cinnamon

Preparation

Preheat oven to 350ºF and spray 10 cups in a mini muffin pan with cooking spray.

For the sauce:
Combine the butter and brown sugar in a small bowl. Microwave the mixture until the butter melts. Stir and add the rum. Mix well. Add 1 teaspoon of the mixture to the bottom of each of the 10 mini muffin cups. Add a slice of banana on top of each, and sprinkle each cup with a bit of the pecans. Reserve the extra sauce for serving later.

For the cakes:
in a medium bowl, add the melted butter, sugar and yogurt. Stir until combined. Whisk in the egg yolk, vanilla extract, and rum. Mix well.

In a small bowl, combine the dry ingredients: flour, baking powder, and cinnamon. Add to the wet ingredients, and stir to combine. Dollop 2 teaspoons of cake batter over each banana.

Bake for 10 minutes. Let the cakes cool in the pan for 5 minutes, then turn the pan upside down on a plate. Gently tap until all the cakes fall out. Serve with extra sauce.

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