THIS cake. I’m ALL about it.
Just look at it. Wouldn’t you be all about it?
I’m pretty sure you would be.
It’s so mini,
andd so cute,
anddd so darn delicious.
You’ll have to excuse me here. I just can’t help the gushing. This is my favoritest—let’s pretend that’s a real word—recipe I have ever, EVER, posted on the blog. I’m so ridiculously proud of it, guys!
You’ll cut me a little slack on the excessive gushing, right?
Perfect. I knew you would.
Now back to cake talk.
I don’t know if you’ve noticed, but the cake section on the blog is seriously lacking. As in, I have five cake recipes. FIVE. Can you say embarrassing? Don’t worry I’m saying it for you.
It’s not like I hate cakes either. It’s just, well…they aren’t my favorite thing to make. And, by that I mean I kind of hate making them.
Does that make me weird? Maybe, but I do have a reason. A realllly good reason.
The only time I make cakes are for birthdays. Everyone needs something to stick their candles in, and I sort of made it my job to give people the best birthday cake EVER. Already, I’m sure, you can see the pressure I’m putting on myself. I start off by taking flavor requests—chocolate, coconut, caramel, fruit-filled—and then I plan out my recipe. In theory, it should all work out.
But, in my reality, it never does.
Partly because I’m a perfectionist.
Partly because I usually get rushed by people that want cake.
And, partly because I have bad luck with cakes—if you ask my brother, however, he’ll tell you I just can’t make ’em.
I’ve made cakes where the flavor is spot on, but the presentation is off. I’ve made dry cakes, burnt cakes, I’m-about-to-cry-because-this-looks-so-bad cakes, and I could go on, but I’m pretty sure you get the picture. Don’t get me wrong, I do make my fair share of successful birthday cakes, but it’s the bad ones that haunt me. Bad cake dreams, anyone? And, I always feel like if the cake is off, or doesn’t quite meet my perfectionist standards, I’ve ruined the person’s birthday. I know, how dramatic.
Oh, and all those successful cakes never seem to get photographed, hence the lack of cake recipes on the blog.
EXCEPT for this cake.
This beautifully delicious mini banana cake filled with banana cream pudding and drizzled with nutella.
That title, right? So, so much perfection. I can’t even. I may be shedding tears of joy right now.
Are you wondering whose birthday inspired these little beauts? My friend Kp. He requested—more like I had to drag out of him because he’s too sweet to request a birthday cake—a plain vanilla cake with banana filling. Guys, remember when I said I like to give people the kind of cake they want? Well, sometimes, I like to have creative freedom.
Plain vanilla was just too…plain.
He deserved better. It was his birthday! I couldn’t just give him something so boring (sorry, vanilla lovers of the world!). So, the vanilla cake went out the window.
And, I’m so glad it did.
Banana is the name of the game here.
Super, super, moist banana cake layered between a banana cream pudding that I had to stop myself from face planting in. Seriously, this pudding has the perfect amount of banana flavoring and is oh so ridiculously creamy. Did I mention the banana slices? The middle of each mini cake has banana slices on top of the banana cream pudding. I don’t think I could have packed more banana flavor in here if I had tried.
And, then there’s the nutella drizzle. Why? Because no (banana filled) birthday is complete with out it.
I want to keep gushing, but I don’t want to overwhelm you.
So, I’ll stop.
But, I will say, you absolutely NEED to make these.
Even, if you don’t have a birthday to celebrate.
Just do it.
Mini Banana Cakes with Banana Cream Pudding and Nutella Drizzle
1/4 cup unsalted butter, softened
1 1/3 cups sugar
1 cup sour cream
1 1/2 cups (about 3 large bananas) mashed bananas
2 teaspoons vanilla
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
Banana Cream Pudding*
1/2 cup + 2 tablespoons sugar
3 tablespoons cornstarch
1 egg, room temperature
1 egg yolk, room temperature
2 cups whole milk
3/8 teaspoons Lorann Banana Cream Flavor Oil
1/4 teaspoon kosher salt
3 tablespoons unsalted butter
Assembly & Nutella Drizzle
4 to 6 bananas (depending on size), sliced
1/4 cup nutella
1 to 2 teaspoons of water, optional
Preheat oven to 350 degrees. Grease and flour each well of the mini cake pan (or, baking dish of choice). Set aside.
In the bowl of an electric mixer fitted with the paddle attachment cream together butter and sugar until fluffy. Mix in sour cream and eggs, scraping the sides of the bowl when needed. Add mashed bananas and vanilla. Mix until combined. Stir in flour, salt, and baking soda until batter comes together.
Pour batter into prepared pan—about 3/4 of the way up—and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool, in the pan, for 10 minutes on a wire rack. Using a small spatula gently pull away the sides of the cake from the pan to make sure they aren’t sticking. Invert the pan using a wire cooling rack and gently lift the cake pan up. Allow cakes to cool on the rack completely. Once cooled, cut cakes in half using a sharp knife (or, cake cutting tool).
Banana Cream Pudding
In a medium sauce pan, combine sugar, cornstarch, egg, egg yolk, banana cream oil, milk, and salt over medium heat. Whisk together until combined, then continue whisking for about 9-11 minutes or until pudding begins to thicken and bubble (you’ll know it’s done when the bubbles start making ‘plopping’ noises). Remove from the heat and whisk in butter until melted—at this point taste your pudding, if you think you want a little more banana flavor add another 1/8 of a teaspoon, but keep in mind as the pudding sits the banana flavor will intensify immensely. Pour pudding into a bowl and allow to sit in the fridge for 30 minutes or until set and cool to the touch.
Once pudding has cooled, transfer it to a piping bag with a large tip. Pipe a decent amount of pudding on to the bottom layer of the cake. Top with sliced bananas. Place the top half of the cake on the banana slices and gently press down. Drizzle the tops of each cake with nutella—I wanted a thinner nutella glaze, so I whisked in some water to make it easier to drizzle, but if you don’t want a thin glaze, just drizzle the nutella as is on the cakes.
*I made the pudding a day in advance and let it sit in the fridge overnight.
Cake recipe from Cooking Classy
Pudding recipe slightly adapted from The Crepes of Wrath