Have I mentioned that we have officially been without an oven for over 2 weeks now? A few weeks back my parents were in town and we were getting ready to make enchiladas when we started smelling burning and suddenly POP! the oven was out. After calling the home warranty company and having a technician check it out, we found out that it would be a quick fix…once the parts come in.
And that, my friends, is what has taken 2 weeks to get. I have my theories, but suffice to say that living without a range has been hard. Nate went out and bought a toaster over that has more than paid for itself since then, but I’m ready to make a full batch of something. I don’t know what, just SOMETHING. And honestly I could probably live without the oven part if I had to, but the lack of a stove has been the biggest pain. Turns out I use that thing. A LOT.
Which brings me to these baby cakes. I had big plans of making my no sugar added banana bread, which is fabulous on so many levels, when I realized that our sweet little toaster oven doesn’t have the capacity to make a full loaf. After assessing the situation I changed up a couple of the ingredients and made these little baby cakes in paper baking cups. They’re tender little cakes, and super yummy, but I’ll admit the best part is hearing my boy ask for, “MORE MORE BABY CAKES PWEASE!”
Let’s be real here, he could ask for almost anything that way and I’d be happy to oblige.
Moral of the story: there’s a lot I can live without, and ultimately I’m super thankful that we have the things we have. And you don’t have to have a ton of sugar to make something yummy. Now let’s just hope that our oven gets fixed soon and I can get to making more baby cakes soon!
Ingredients
- 6 (yes, six) over-ripe bananas, peeled and sliced thickly
- 1/4 cup unsweetened applesauce
- 1/2 cup milk
- 2 whole eggs
- 1 tablespoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400.
- Combine the bananas on a baking sheet lined with parchment paper and roast for 15-20 minutes at 400 until they just start to caramelize.
- Let them cool completely before proceeding.
- Reduce heat to 325.
- Lightly grease paper baking cups and place on a baking sheet .
- In a bowl whisk together the roasted bananas, applesauce, milk, eggs and vanilla.
- Sift in the flour, baking soda and salt and stir to combine.
- Pour the batter by the 1/4 cup into the prepared cups and bake at 325 for 20-25 minutes until a toothpick inserted comes out clean.
- Let cool completely before enjoying!
I love these!!! They’re low in sugar AND perfect for my two year old.
Can’t wait to try these!!! I love cooking with very ripe bananas. Never thought about caramelizing them. Oh my, that sounds yummy!!! And can’t wait to see you at the duck festival at the end of November. Won’t be too long 🙂
Ditto Robin! I’m so excited to come!
I love, love this take on banana bread! I always think adding sugar to banana breads seems so unnecessary but never quite could figure out the right ratio to make it happen without sugar. Thanks for sharing an awesome recipe! Can’t wait to make these.
p.s. Sorry about your oven. Ugh. Hope it gets fixed soon!
These are so cute! Love that there’s no sugar added, too. I’m going to be getting my share of sugar + some over the next couple of months 😉
Yikes! I’d ben in trouble without a stove! Way to make lemonade out of lemons (or baby cakes out of a no-oven situation) though. These are adorable. I can definitely see myself snacking on them this afternoon.
Oh my goodness! We were without our stove one day, and I felt helpless. You are a champ and deserve every banana cake in the world. Love that they use natural sweetness only!
How cute are these little babies!! I think I could eat them all in five minutes!