Everyone loves banana bread, right? And everyone loves doughnut holes? Well why wouldn’t I cross-breed these two sources of yumminess then….
It is also yet more justification for owning a cake-pop pan. Thinking about it I have never actually used it to make cake-pops. Maybe that’s something for a future post, but for now, back to the doughnut holes.
These are lighter and more fluffy than your normal loaf of banana bread but they still have lots of lovely banana flavour and are so good dunked in the rich chocolate sauce. They’re also nearly as quick and easy to make as they are to eat.
A mini-muffin tin will probably work for these if you don’t have a cake pop tin.
2 small ripe bananas or 1 very large
1 tsp vanilla paste
35g butter, melted
squeeze of lemon juice
150g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp ground cinnamon
pinch of ground allspice
pinch of salt
2 tbsp soft brown sugar
30g butter, melted
75g dark chocolate
1 tbsp golden syrup
Pre-heat your oven to 200°c and lightly brush the cake pop tin with oil.
Mash the bananas really well with the lemon juice and whisk in the vanilla, egg, butter and milk. Sift together the flour, raising agents and spices in a large bowl then stir the salt and sugar into this. Make a well in the centre of the dry ingredients, pour in the wet stuff and stir it 3-4 times to mix. Don’t over mix it and don’t worry if it’s lumpy.
Fill the cavities of the lower half of the cake pop tin, clamp on the lid and bake them for 12 minutes. Take the doughnut holes out of the tin asap once they’re cooked (so that they don’t go soft) and cool them on a wire rack.
To finish them off simply brush them with melted butter and roll them in sugar.
For the chocolate sauce all you need to do is melt everything together in a small pan. This is best served warm as it will thicken as it cools.