Recipe adapted from Food.com
I have to admit that the plethora of beautiful cakes and baked goods my fellow food bloggers churn out day after day intimidates me. For one, working full time makes me focus my time in the kitchen during weekdays on easy meals, leaving no time for baking. My husband isn’t a big fan of sweets, so most of the things I bake either go to the office with me or find their way to my thighs and mid-section.
We had a leftover banana sitting out in the counter, about to cross that fine line between being overripe or just plain rotten. What can be done with just one leftover banana? Normally they get tossed into a blender for a smoothie but this one was too ripe even for that. I scanned quickly for banana bread recipes… most of them ask for a minimum of three! I am sometimes a little wary of halving recipes, because baking is a science. I found a recipe in food.com that didn’t include any eggs or other indivisible ingredients named Best Banana Bread. Imagine my apprehension as I wrote into the yield field .33 and clicked enter.
This came out as the equivalent of the third of the recipe:
- 1 very ripe banana
- 1/4 cup honey
- 1 tablespoon canola oil, plus a little more for oiling the baking dish
- 1/3 teaspoon vanilla extract
- 1/2 cup whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup walnuts or 1/4 cup pecans (used pecans)
I sighed in relief – there were no weird measurements work around, other than the third teaspoon of vanilla. I filled the 1/2 teaspoon to a little over half which didn’t seem like a big deal. The after mashing the banana with the honey, I realized that the honey would be the primary note for the cake. I sprinkled a bit of cinnamon to the batter and after one last mix, poured it into a greased 16oz stoneware baking dish. This is usually my ‘dip’ bowl! It’s almost like an oversized ramekin – perfect for two or three servings.
I didn’t feel like using the big oven for this little cake, so I turned on my toaster oven at 350F and placed the cake in the middle rack. After fifteen minutes, I covered the top with an aluminum foil ‘coaster’ to prevent the bread from over-browning and tested for doneness after twenty five. The knife didn’t come out clean, so I left it there for ten more minutes. Once the banana honey bread cooled for ten minutes inside the baking dish, I took it out for pictures.
After tasting, my suspicions were confirmed. It was more like a honey cake than a banana one, and just sweet enough. When I double checked the original recipe against the version divided by a third, the honey was halved instead of divided by a third. It is moist now, as it is still freshly baked but am sure it could benefit from an extra banana or applesauce for next time. This bread is vegetarian friendly – it has no eggs or dairy.
A sprinkling of powdered sugar makes it look extra pretty without too much effort.
Got any recipes for tiny cakes like this one? Point me the right way with a comment or tweet me.