Small cakes with bananas, almonds, rum and caramel — Credit: Flavur / OpenAI

Ingredients

Preparation

Preheat the oven to 350 F (180 C).

In a large bowl, combine the flour, sugar, baking powder, and salt.
Add the milk, oil, rum, egg, and bananas.
Mix with a spoon until homogeneous.
Incorporate the toasted almonds.

Pour the preparation into the silicone molds, to one third of the height.
Spread, on top, half of the caramel bits.
Cover with dough and sprinkle with the remaining caramel bits on top.

Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a rack.
Let cool for 10 minutes and remove the cakes from the molds. Let cool completely.

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Dessert

Small cakes with bananas, almonds, rum and caramel

Name: Small cakes with bananas, almonds, rum and caramel
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Cuisine: France
Ingredients: 2 and 1/2 cups (300 g) of flour; 1 cup (200 g) of sugar; 3 and 1/2 teaspoons of baking powder; 1 teaspoon of salt; 1/4 cup (60 ml) of sunflower oil; 2 tablespoons of rum; 1 egg; 3 medium bananas, pureed; 1 cup (120 g) of sliced almonds, toasted; 1 and 1/3 cups (8 oz package) of Skor caramel bits, separated in two; 6 tablespoons of milk

Preparation: 20 min

Cooking: 25 min

Servings: 12

The small banana cakes with almonds, rum, and caramel stand out for their rich flavor and moist texture. They combine the sweet and comforting taste of bananas with the crunch of toasted almonds, all enhanced with a hint of rum and caramel. Easy to prepare, these cakes are perfect for breakfast, a snack, or as a dessert, allowing you to enjoy a sweet treat at any time.