Those early lockdown days now seem like another time, with more and more opening up and life returning to some new kind of 'normal', but you know what does still stay the same?
Bananas, they still ripen way to quickly and need using up, I can completely understand why you may never want to bake a Banana cake or loaf again, which is when these little babies make a wonderful alternative.
You do need a Madeleine Pan for them, that though is the only the extra equipment required to get rid of those two overripe bananas sitting in your fruit bowl. Another must to, is prepping the tray using melted butter and sprinkle of flour, on all my other cakes I get away with using a spray oil, but not on these babies, they need to go back to the classics to work.
I finished mine with a drizzle of chocolate as a final touch but feel free to eat them without, they taste just as good.
200g Caster Sugar
2 ripe Bananas
240g Plain Flour
1 tsp Baking Powder
1 tsp Vanilla
1/2 tsp Cinnamon
Pinch of Salt
2 tsp unsalted Butter melted
1 tbsp Plain Flour
40g of melted Chocolate (Milk/Dark)
Method:1. In a stand mixer mix together stork and caster sugar for 5-7 minutes
2. Whilst it is mixing, whisk the egg and mash the bananas.
3. Sift the flour, baking powder, cinnamon and salt together.
4. Into the stand mixer add the egg, bananas, vanilla and combine.
5.Add in the dry ingredients and place mixture into the fridge for 30 minutes to 1 hour.
6. Pre heat oven to 170 Fan and using the melted butter brush this into a madeleine tray.
7. Sprinkle tray with flour, removing the excess by shaking it off.
8. Removed mixture and place a heaped tbsp into each cavity.
9. Bake for 12 minutes until golden brown.
10. Allow to cool before drizzling with melted chocolate.