This week I had some bananas that were very close to being to old to eat, and there's no better excuse for the pairing of banana and chocolate to be inside my house than that. I was also looking for a reason to bust out my new mini chocolate block mold for the first time
So the first thing I needed to do was to figure out a new recipe for banana cake seeing as the one I have is choc full of butter and milk and wheat and other forbidden foods.
To compensate for all the chocolate in these recipes I decided to go for the healthier, wholemeal flours this time to make approx 48-60 cake pops and 12 cupcakes.
Here goes
Banana Cake Pops
200 g buckwheat flour
50 g ground chia or sunflower seeds
50 g ground linseed
200 g white sugar
1/4 cup rice flour
1/4 tsp baking powder
4 eggs
200 g mashed banana (approx 2-3 regular bananas)
150 g dairy free margarine or coconut oil
For the coating
1 packet choc buttons or cooking chocolate
3 tbsp cooking oil (only if using "fake" chocolate)
48-60 lollipop sticks (this varies depending on the size of your cake balls)
Preheat the oven to 180 C
Mix up all the wet ingredients in a big bowl, I set my bowl on top of a set of scales so I don't have to separately measure everything. It's a huge time saver, trust me.
Add all the dry ingredients and make sure it's all mixed up
Lay cake pop molds on a large cookie sheet
Fold a disposable piping bag or freezer bag over a tall cup
Bake at 180 C for about 20 min or until a toothpick inserted through the hole in the mold come out clean, some of the cakes might have risen through the hole a tiny bit but that should not happen. If it does, the cake might not be dense enough to hold onto the stick and you may need to crumble the cakes and make them the traditional way
(see how to from the cake pop queen Bakerella)
Remove from the oven an let cool in the molds for about 10 minutes pop out of the molds and let cool completely on a wire rack, melt a few of the chocolate buttons if you are using real chocolate, make sure you temper it otherwise it won't set. I use "fake" chocolate for this step because it sets really quickly and doesn't require tempering. "Fake" chocolate is cooking chocolate or chocolate flavoured candy that contains no cocoa butter.
Let set
Melt the remaining chocolate and add the oil to make it a better consistency for dipping, melt the chocolate in a narrow container to minimise wastage (I piped the left over chocolate into my mold for topping the cupcakes later)
Dip each cake into the melted chocolate and stand back in the molds until dry
And now the recap
- 200 g buckwheat flour
- 50 g ground chia or sunflower seeds
- 50 g ground linseed
- 200 g white sugar
- 1/4 cup rice flour
- 1/4 tsp baking powder
- 4 eggs
- 200 g mashed banana (approx 2-3 regular bananas)
- 150 g dairy free margarine or coconut oil
- For the coating
- 1 packet choc buttons or cooking chocolate
- 3 tbsp cooking oil (only if using "fake" chocolate)
- 48-60 lollipop sticks (this varies depending on the size of your cake balls)
- Preheat the oven to 180 C
- Mix up all the wet ingredients in a big bowl
- Add all the dry ingredients and make sure it's all mixed up
- Fold a disposable piping bag or freezer bag over a tall cup
- Pour about half the mixture into the bag and snip off the corner
- Pipe the mixture into the cavities of the molds, fill them up as much as you possibly can, otherwise they will come out deformed and/or lopsided
- Bake at 180 C for about 20 min or until a toothpick inserted through the hole in the mold come out clean
- Remove from the oven an let cool in the molds for about 10 minutes pop out of the molds and let cool completely on a wire rack
- Melt a few of the chocolate buttons in a small bowl
- Dip the lollipop sticks in the chocolate and then push them about half way into the center of the cake ball
- Let set
- Melt the remaining chocolate and add the oil to make it a better consistency for dipping, melt the chocolate in a narrow container to minimise wastage (I piped the left over chocolate into my mold for topping the cupcakes later)
- Dip each cake into the melted chocolate and stand back in the molds until dry
The cupcake recipe is almost the same, however needs to be a little less dense than the cake pops so pay attention to the different quantities otherwise they will end up so dry they'll dehydrate you (yes I did make that mistake and yes they do deserve to go in the crumbled cake graveyard that doubles as ice-cream toppings. Take that dry cake!)
Banana Cupcakes
100 g buckwheat flour
50 g ground chia or sunflower seeds
50 g ground linseed
200 g white sugar
1/4 cup rice flour
1/4 tsp baking powder
4 eggs
200 g mashed banana (approx 2-3 regular bananas)
200 g dairy free margarine or coconut oil
For the frosting
See Raspberry Cupcakes and sub strained raspberries for lemon juice
Leave the oven at 180 and line a 12 cup muffin tin with paper liners
Pop them into the oven until a toothpick inserted in the center comes out clean
While they're doin their thing, whip up the icing, just like in the previous 2 posts
Fit a piping bag with a large star tip
Make magic
Aren't they cute!!!
And the recap!
- 100 g buckwheat flour
- 50 g ground chia or sunflower seeds
- 50 g ground linseed
- 200 g white sugar
- 1/4 cup rice flour
- 1/4 tsp baking powder
- 4 eggs
- 200 g mashed banana (approx 2-3 regular bananas)
- 200 g dairy free margarine or coconut oil
Pour the mixture into the pan using a 1/4 cup measure or ice-cream scoop
Pop them into the oven until a toothpick inserted in the center comes out clean
While they're doin their thing, whip up the icing, just like in the previous 2 posts
Make magic
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