Healthy Banana Nut Mini Cakes with Spiced Caramel Glaze
45 minutes
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About Healthy Banana Nut Mini Cakes with Spiced Caramel Glaze
Indulge in these wholesome mini banana cakes with a crunchy spiced caramel glaze – a truly delightful treat! Imagine sinking your teeth into the tender crumb made with whole wheat flour and bursting with the sweetness of ripe bananas.These eggless wonders are surprisingly easy to whip up, making them perfect for a healthy snack or a special occasion. Satisfy your sweet cravings with a guilt-free pleasure that's packed with flavor.
Recipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
Dry Ingredients
- 2 cup Whole Wheat Flour whole
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1.5 tsp Salt
Wet Ingredients
- 100 gm Butter softened
- 1 cup Milk condensed
- 1 tsp Vanilla Extract
- 3.5 Bananas mashed, ripe
Spiced Caramel Glaze
- 4 tbsp Sugar brown
- 3 tbsp Water
- 1 cup Nuts cashews), chopped (almonds, mixed, walnuts
- 1/4 cup Raisins chopped
- 2 tbsp Cranberries chopped, dried
- 2 tbsp Tutti Frutti
- 1/2 tsp Cardamom ground
- 1/2 tsp Cinnamon ground
- 1/2 tsp Nutmeg ground
- 1/2 tsp Pepper black, ground, optional
For Batter
- 1/2 cup Club Soda
Garnish (optional)
- 2 tbsp Walnuts chopped
Instructions
- Prepare the spiced caramel glaze. In a saucepan over medium heat, combine the brown sugar and water. Cook, without stirring, until the sugar melts and turns a rich amber color.
- Carefully add the chopped mixed nuts, raisins, cranberries, tutti frutti, and spices to the caramel. Stir to coat. Set aside to cool.
- Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, and salt.
- In a separate bowl, cream together the softened butter and condensed milk until light and fluffy.
- Beat in the vanilla extract and mashed bananas.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the spiced caramel nut mixture.
- Add the club soda a little at a time, mixing until the batter reaches a pouring consistency. This creates a light and airy texture.
- Fill the prepared muffin tin about two-thirds full. Garnish with chopped walnuts, if desired.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the mini cakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes
Good To Know
- Baking times may vary depending on your oven, so adjust accordingly or check for doneness as needed.
- Spices are optional.
- Caramelized nuts are also optional; you can use plain walnuts instead.
- Instead of mini cakes, you can bake one 8-inch cake, which typically takes 35 minutes.
Expert Tips
- For a richer flavor, toast the walnuts before adding them to the batter. This enhances their nutty notes and adds a pleasant crunch.
- If you're short on time, pre-made caramel sauce can be used to coat the nuts. Just warm it gently to make it easier to work with.
Storage Instructions
- Let the cakes cool completely before storing in an airtight container.
- Placing a slice of apple in the container can help retain moisture for up to three days.
Recipe Nutrition
Calories: 660kcalCarbohydrates: 59gProtein: 16gFat: 42gSaturated Fat: 10gPolyunsaturated Fat: 9.6gMonounsaturated Fat: 19.2gCholesterol: 2mgSodium: 684mgFiber: 5gSugar: 14g
6 Comments
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Such a delicious dish! Thank you.
I’m thrilled to try this recipe!
Such a tasty dish! Thanks for the recipe.
Congratulations Shikha, Your recipe has been selected as ” Kids Recipe of the Week”. Here is the comment of Judge and Celebrity Chef Rakhee Vaswani for your Recipe ” Love and gratitude to the people who made the effort and removed their precious time to specially cook recipes, take pics and send in entries for this contest.
Hope Picky Eaters pampers your kid’s palates 🙂 Happy Cooking / Baking!
Shikha, the flavors look tooo delicious…This is going on my to-do list.
What a delightful recipe! Thanks for sharing.