Chocolate and banana mini sponge cakes
35 min
Chocolate sponge cakes, topped with slices of banana, are baked in mini tart tins to create individual desserts! Serve warm with ice cream.
Anaïs
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Ingredients
Serves: 4
- 150g butter, melted
- 150g caster sugar
- 3 eggs
- 75g plain flour
- 1/2 teaspoon baking powder
- 200g plain chocolate
- 3 ripe bananas, peeled and sliced
Method
Prep:15min ›
Cook:20min ›
Ready in:35min
- Preheat oven to 180 C / Gas 4. Lightly grease and flour 4 mini tart tins.
- In a bowl, mix butter and sugar until mixture is creamy and smooth. Stir in eggs one at a time; sift in flour and baking powder. Mix well.
- Melt chocolate in a double boiler; stir into sponge cake mixture.
- Arrange one half of the bananas evenly on the bottom of the tart tins; cover with chocolate sponge cake mixture. Arrange remaining banana slices on top of mini cakes.
- Place mini cakes on a baking tray so you can handle them easier; bake in preheated oven for 20 minutes, or until a skewer inserted in the centre comes out clean.
