Extra Rich Chocolate Banana Mini Cakes
Butter: promotes blood circulation and resolves blood stasis; Cocoa powder: helps lower blood lipids, helps lower blood pressure, improves blood circulation; Eggs: moisturizes and alleviates dryness
Story
Inspired by cozy Chinese home baking traditions, these mini chocolate banana cakes blend deep, rich cocoa flavor with the natural sweetness of ripe banana, creating a small, indulgent treat perfect for a quick afternoon pick-me-up or a light dessert after a casual meal.
Ingredients
butter
50g
baking powder
1/2 teaspoon
cocoa powder
20g
cake flour
80g
mashed banana
80g
water drop-shaped chocolate chips
20g
milk
50g
dark chocolate
50g
egg
1个
sugar
50g
Instructions
1
Step 1
Let the butter soften at room temperature in advance until it is as soft as whipped cream. Chop the chocolate, melt it in a bain-marie with warm water below 50℃ and set aside. Beat the eggs lightly and set aside. Mix low-gluten flour, cocoa powder and baking powder evenly, then sift the mixture and set aside.
2
Step 2
Add granulated sugar to the softened butter and beat until it turns pale and has a feathery texture. Pour in the beaten eggs in batches and continue beating, then add the melted chocolate liquid, mix well, then pour in milk and mix evenly.
3
Step 3
Add the crushed banana puree and mix well, then sift in the flour mixture and mix evenly (do not overmix). Add chocolate chips and mix well.
4
Step 4
Pour the mixed batter into small paper cupcake liners until they are 8/10 full. You can first transfer the batter into a piping bag, then squeeze it into the small paper cupcake liners. Preheat the oven to 160℃, place the baking tray on the middle rack, and bake for 20 minutes.
