Banana Cake Pops
Wonderful, small fashionable, almost bite-size cake treats; ideal to serve up at a party, everyone will be talking about them!
These little cake pops are sweet and moorish, the frosting is used to bind the cake together in order that you can make them into small round balls. It almost feels likes a crime having to tear up your freshly baked cake but it has to be done!
- 75 grams butter
- 125 grams light brown musacadow sugar
- 2 large organic eggs, lightly beaten
- 175 grams plain flour
- ¾ tsp salt
- ½ tsp baking powder
- ¼ tsp bicarbonate soda
- 2 very ripe bananas, mashed
Preheat the oven to 175C
- Grease a medium sized retangular cake tin
- Have all the ingredients ready at room temperature
- Beat together the butter and sugar at high speed for a couple of minutes until the mixture becomes light and fluffy. Gradually beat in the egg a little at the time.
- Mix together in a separate bowl the flour, salt, baking powder and bicarbonate soda.
- Beat in the flour mixture into the butter/sugar/egg mixture, until it resembles the consistency of brown sugar.
- Fold in until just combined the mashed bananas and the optional ingredients if wanted.
- Transfer to a buttered tin, bake in the oven for 50-60 minutes, check by inserting a skewer in the middle of the cake, if the skewer comes out clean, it is ready.
- Set aside to cool for an hour.
- 1 1/2 Ripe Bananas- mashed
- 1 tsp Vanilla Extract
- 1 tbsp Lemon Juice
- 1 tbsp Milk
- 325 grams Icing Sugar
- In a large bowl mash the banana with the lemon juice. Mix in the vanilla and milk.
- Using a hand mixer, blend the banana mixture together on medium to low speed until slightly smooth. Add the in sugar, slowly and continuously with the hand mixer (or fork) on medium-low. As the frosting becomes thicker, increase the speed of the mixer. Frosting should have a thick and creamy consistency; you don’t want it to be too thick. Should it get too thick, then add a little milk.
To Make Cake Pops
- Once the banana loaf is cool, break it (yes the cake!) up into a large bowl.
- Use a little more than 1 cup of the banana frosting, and stir into the crumbled banana bread. Mix well. The consistency should be almost like a thick, crumbly dough:
- Using your hands, grab a little bit of the dough and roll into 1-2 inch balls. Press the dough together to make sure its compacted tightly- you don’t want them falling apart later on! If your hand gets super sticky, just dab a little water on them and continue rolling. Place balls on a baking sheet lined with parchment paper:
- Freeze for about 2 hours, or until the balls are hard.
- 2 x 125 grams of good quality chocolate – for adults using a dark chocolate with a minimum 70% coco contents. For kid’s Cake Pops use a good quality milk chocolate or white chocolate.
- Sugar strands, pearls or glitter to decorate
- In a large glass bowl, break the chocolate bar into small pieces. Microwave for 50 seconds. Remove and stir with a spatula. Continue until chocolate is almost all melted. Stir vigorously to melt remaining pieces and the chocolate will become shiny. Set aside to cool to room temperature.
- Once the chocolate is melted and cooled to room temperature, stick the lolly stick into each cake pop, and dip the balls until completely coated and smooth. Remove and carefully place back on parchment lined sheet, or if you keen to have a perfect finish – leave coated pops to dry upright in shoebox* (cake stand). Dip each ball, making sure that they’re dipped all around, and there are no rough edges. If decorating with sugar pearls or sugar strands coat the tops right after you dip the cake pops. If decorating with white chocolate drizzle, leave the chocolate coating to cool, overnight preferably.
- Melt a bar of white chocolate as before, pour the contents into a small zip-lock bag and cut a TINY corner off. Drizzle the white chocolate on the cooled cake pops, going back and forth until a pretty lined drizzle-effect appears. Leave cool for about 2 hours.
For the perfect cake pop stand – take a shoe box; decorate it if you feel that way inclined. Make several holes in the lid; just big enough to fit lolly sticks through. It may be advisable to leave a couple of heavy weights at the bottom of the box to stop it tumbling over.
- You can use any type of cake/loaf to make your cake pops, a favourite is chocolate cake pops or how about lemon drizzle pops with lemon curd frosting. Have fun creating!
Download Banana Cake Pops recipe in pdf format (236kb)
40 meters of fabulous Bakers Twine in red and white candy stripes.£3.90
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Pack of 10 clear eco cellophane bags with block bottom and gusseted. Biodegradable. Size: 17.5 x 7.5 x 3.8cm.£2.25
50 mini 'Street Party' cupcake cases. Diameter of the bottom of the case is 3.5cm.£2.40