Mini Banana Cakes with Passionfruit Cream

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226g butter, softened

2 cups sugar

4 large eggs, room temperature

4 bananas, mashed
2 teaspoons vanilla
1/4 teaspoon salt

3 teaspoons baking powder
1 1/2 cups buttermilk

3 cups cake flour

Preheat oven to 350 F.

Grease 12 small ramekins or 12 cup popover pan.

In a large bowl, sift flour, baking powder, and salt, together. Set aside. Beat butter and sugar until light and fluffy in a separate mixing bowl. Beat in eggs one at a time, then stir in vanilla. Beat in flour mixture alternately with the buttermilk. Stir in bananas.

Scoop mixture into prepared ramekins. Fill 3/4 full. Place ramekins on a baking sheet. Bake until a skewer inserted in the center comes out clean (about 50 to 60 minutes). 

Cool. Run a knife around the edges to remove.

Passionfruit Cream:

1 small carton heavy whipping cream

2 tablespoons sugar

3 tablespoons passionfruit pulp

Using an electric mixer, whisk all the ingredients in a small mixing bowl until cream forms stiff peaks. Serve generous spoonfuls on top of the mini cakes.

     

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