They were last minute arrangements. We were having people over for morning tea. I didn’t have a thing in the house to serve and only two hours until the guests arrived. That’s what makes small cakes great: they are quick to bake, quick to cool and easy to serve.
But what to make?
I had one banana that desperately needed using up – but not enough for a banana cake. I had yoghurt getting close to its used-by date – but not enough for a yoghurt cake. I had cream that needed finishing before it went bad. And plain chocolate? Plain boring. So this was my creation: banana, choc, yoghurt cake with cream filling. And the taste?
Yum, yum, yum.
This is the great thing about having a decently stocked pantry: lots of options and always a means of using up food and avoiding waste. The other option could have been to rush out and buy a cake, but that would have meant more money spent and the banana and the yoghurt possibly going to waste.
125g butter, softened
1/2 cup raw sugar
1/4 cup brown sugar
1 banana, mashed
1 tsp vanilla
2 cups self-raising flour
1/3 cup cocoa
1 tsp baking powder
3/4 cup yoghurt
1/2 cup cream
1 – 2 tsp icing sugar (optional)
icing sugar for dusting
- Preheat oven to 180°C. Grease 12 capacity muffin or cup cake tins.
- Cream butter and sugar by beating the butter until soft and light then beat in the sugar until well incorporated.
- Beat in the banana, vanilla and eggs.
- Sift together the flour, cocoa and baking powder and mix into the banana mix. Stir in yoghurt until well combined.
- Spoon mixture into muffins tins, smoothing the top of the mixture. Bake for 15 – 20 minutes or until cooked through. Turn onto wire racks and leave to cool.
- Beat cream and icing sugar (if using) until soft peaks form. Cut circles out of the centre of the cup cakes and fill with the cream. Cut circles in half and place back into the cream as shown above in the picture.
- Dust with icing sugar and serve. Makes 12.
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