Indulgent Mini Chocolate Banana Loaves |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is the perfect desert, for single sized serving...fully decorated and served with a dollop of fresh cream on the side... Ingredients:
cakes |
1 box (18.25 oz) devil’s food cake mix |
1 cup reduced-fat sour cream |
1/2 cup water |
3 large eggs |
1 tsp ground cinnamon |
11/2 cups mashed ripe bananas (about 4 medium) |
glaze |
11/2 cups (9 oz) semisweet chocolate chips |
2/3 cup heavy (whipping) cream |
1/4 cup light corn syrup |
garnish: coarsely chopped toasted walnuts, sweetened dried banana chips |
Directions:
1. . Heat oven to 350°F. You’ll need 6 disposable baby (mini) loaf pans (53/4 x 31/4 x 2-in.) coated with nonstick spray and a baking sheet.
2. 2. Beat cake mix, sour cream, water, eggs and cinnamon in a large bowl with mixer on low speed 30 seconds or until blended. Scrape down sides of bowl; beat on medium speed 2 minutes. Stir in mashed bananas. Pour into prepared pans (about 11/4 cups batter each); place on baking sheet.
3. 3. Bake 30 minutes or until a wooden pick inserted in centers comes out with moist crumbs. Cool in pans on a wire rack 10 minutes. Invert on rack, remove pans, turn right side up and cool.
4. 4. Glaze: Microwave chocolate chips in a medium bowl on high, stirring every 20 seconds, until melted and smooth. Stir in cream and corn syrup; spread over tops of cakes. Sprinkle with walnuts and banana chips.
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