Banana Spice Kitchen

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
3.5 2
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 12
  • 7-10 Tbsp for the dough
  • 7-10 Tbsp slightly + 125 g soft butter
  • 125 g Sugar
  • 2 Eggs (Gr. M)
  • 3 (approx. 300 ml; measure with a measuring cup) ripe bananas, mashed
  • 300 g Flour
  • 1 TEASPOON Baking soda
  • 1⁄2 Tsp Baking Powder
  • 1⁄4 Tsp Salt
  • 1 TEASPOON Vanilla extract
  • 0?a  Cinnamon
  • 1⁄4 Tsp Nutmeg
  • 60 g Walnut or pecan kernels, chopped
  • 50 g Coconut flake
  • 50 g Raisins
  • 25 g candied ginger
  • 7-10 Tbsp For the Frosting
  • 7-10 Tbsp (all ingredients should be at room temperature)
  • 125 g soft butter
  • 175 g Cream cheese
  • 7-10 Tbsp grated rind of 1⁄2 organic lemon
  • 500 g Icing sugar, sieved

Directions

  1. 1

    Preheat oven (circulating air: 180 °C). Grease a square 12-cup tartlet mould or the troughs of a muffin tray (12 troughs)

  2. 2

    Cream 125 g butter and 125 g sugar with a food processor or a mixer until the mixture is light and airy. Add the eggs and continue beating for about 1 minute

  3. 3

    Stir in the banana puree with a wooden spoon or rubber spatula. Briefly stir in flour, baking soda, baking powder and salt until just enough to form a dough. Stir in spices, nuts, coconut, raisins and ginger

  4. 4

    Fill the dough into the prepared form (approx. half full) and bake in a hot oven for 15-17 minutes (stick test!). Let the cakes rest for about 10 minutes, then let them cool down

  5. 5

    put on a cake rack

  6. 6

    For the Frosting, whisk 125 g butter and cream cheese with the whisks of the mixer until smooth. Add lemon zest and icing sugar bit by bit and stir at highest speed until the Frosting is light and airy. Spread on the cakes with a pallet or knife

Nutrition Facts

KCAL
610 kcal
CARBS
80 g
FATS
28 g
PROTEINS
6 g