This baked variation on the two-ingredient banana pancake recipe takes a little more cooking time, but gives you more control over the caramelisation process, as well as a denser, less mushy end product that’s about the size and texture of a Jaffa cake — crisp-chewy at the edges, tender in the middle, and gorgeously sweet.
You’ll need: 3 overripe bananas, an egg, cooking spray, a muffin tray, and about 30-40mins of time where you’re able to check on the cakes periodically.
1. Pre-heat oven to 370F. (~360-390F is the caramelisation zone, so you can increase the temperature to speed up the process or lower it to prevent burning as long as it stays within that range.)
2. Using a large fork, mash bananas in a large plate or flat-bottomed bowl until no solid chunks remain. I used three medium bananas, which was enough for a dozen cake discs.
3. In a separate bowl, beat an egg. (I used one medium egg, but will substitute two yolks next time to see if that will improve firmness.) Combine with the mashed bananas and mix well.
4. Grease the cups in your muffin tray with a fairly generous amount of cooking spray, and distribute the “batter” evenly into the cups. One large, slightly heaped tablespoon of batter should be enough for each cup.
5a. At around the 10-15min mark, or when the edges have begun to crisp up and the cake discs have shrunk slightly and more or less solidified, remove the tray from the oven and move the cakes a little with a silicone spatula and/or tablespoon to make sure there is no sticking or burning. Return to the oven and continue baking for another 10mins, or until the bottoms are golden brown.
5b. When the bottoms are browned, flip the cakes using your spoon/spatula and bake for another 15mins, or until they are firm and brown on both sides.
6. Serve warm.