Lowen Cakes

Key Ingredients You’ll Need

• Overripe bananas – The more ripe, the better. This recipe celebrates the mushy ones!
• Butter & brown sugar – For that dreamy banana caramel layer.
• All-purpose flour – For a soft, tender crumb.
• Buttermilk – Adds moisture and a subtle tang.
• Egg & vanilla – For richness and flavor.

Tips for Perfect Banana Cake Bites

Cool the banana caramel: After cooking the banana topping, let it cool slightly before assembling. This prevents it from melting the cake batter prematurely.

Weigh your portions: For consistent bake and rise, weigh the banana caramel and batter into each liner. ~20g of banana mixture + ~40g batter per liner works well.

Use ripe (or overripe) bananas: They mash easily and intensify the caramel flavor during cooking.

Peel liners carefully: Once baked, the caramel will stick slightly—gently peel the liners for a clean reveal.

Optional garnish: Sprinkle with flaky sea salt for contrast, or dust with powdered sugar.

FAQ

Can I use sliced bananas instead?
Yes, if your bananas aren’t too ripe, you can slice and place them in the bottom with the caramel instead of making a mash.

Can these be made ahead?
They’re best fresh, but you can bake them a day in advance and warm slightly before serving.

🧊 Storage Tips

• Store in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate for up to 4 days and reheat gently before eating.
• Freeze (unfrosted) for up to 2 months. Thaw and warm before serving.

Ingredients

For the Banana Caramel Topping

• 2 very ripe bananas, mashed (about 180g or ¾ cup)
• 60g (¼ cup) unsalted butter
• 100g (½ cup) brown sugar
• 1 tsp vanilla extract
• ¼ tsp ground cinnamon (optional)

For the Cake Batter

• 75g (⅓ cup) unsalted butter, softened
• 100g (½ cup) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 120g (1 cup) all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 120ml (½ cup) buttermilk

Directions

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
2. Make the banana caramel topping:
   • In a small saucepan, melt the butter and brown sugar over medium heat until bubbling (about 2–3 minutes).
   • Stir in the mashed banana, vanilla, and cinnamon. Cook for another 2–3 minutes until slightly thickened.
   • Remove from heat and let cool for at least 10 minutes.
3. Weigh and spoon about 20g of the cooled banana mixture into each cupcake liner. Smooth to cover the bottom.
4. Make the cake batter:
   • Cream butter and sugar until light and fluffy (2–3 minutes).
   • Add the egg and vanilla and beat well.
   • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
   • Add the dry ingredients to the butter mixture in 3 additions, alternating with the buttermilk. Mix just until combined.
5. Weigh and spoon 40g of batter into each liner over the banana mixture.
6. Bake for 20–25 minutes, or until golden and a toothpick comes out clean.
7. Cool in the pan for 10 minutes, then remove and let cool fully on a wire rack. Flip cakes upsidedown onto a plate and peel liners off slowly to reveal the gooey top.

Notes

For extra flair, top with a drizzle of caramel or a sprinkle of sea salt.

These are also great with a dollop of whipped cream or a scoop of vanilla ice cream.

Want to go extra? Add a spoonful of chopped walnuts or chocolate chips to the batter.