If you have been around
here long enough you know that I love baking, and I love baking with fruit: it
makes me happy to transform less than perfect apples, pears, peaches and plums
into cakes, muffins, galettes. Sometimes I look forward to the weekend so I can
make a new recipe with fruit, but then I end up eating them all before the
Saturday begins. 😊
Bananas are such a favorite of mine, but living in a tropical country can be very tricky to keep them from becoming ripe too quickly: it has been really hot here since the beginning of the year and my baking list just gets larger and larger as I postpone making them to avoid turning the oven on (it is already hard enough to use the stove).
These pots are a wonderful way of using ripe bananas, especially when you don’t have enough of them to make a large cake: only one large banana is required for this recipe. I have made this recipes several times in the past months and it works very well both using a regular oven and the Air Fryer: the only slightly difference is that the tops of the pots get more browned when using the Air Fryer.
Banana and dulce de
leche pots
own recipe
¼ cup (35g) all-purpose
flour
1/3 cup (33g) cashew
nut flour (replace with almond flour if you like)
¼ teaspoon ground
cinnamon
½ teaspoon baking
powder
pinch of salt
1 large, very ripe
banana (100g weighed with the peel)
1 large egg, room temp
3 tablespoons neutral
vegetable oil
2 tablespoons granulated
sugar
1 teaspoon vanilla
extract
4 tablespoons dulce de
leche
Preheat the oven to 200°C (400°F) or the Air Fryer to 180° (350°F). Brush 4 heatproof 1-cup capacity ramekins with oil. Set aside.
In a small bowl, whisk together the all-purpose flour, cashew nut flour, cinnamon, baking powder and salt. In another medium bowl, whisk well together the banana, sugar, oil, egg and vanilla. Stir in the dry ingredients – do not overmix.
Pour 1 heaping tablespoon of batter into each ramekin, then top the center of the batter with 1 tablespoon of dulce de leche. Divide the remaining batter evenly onto the ramekins, topping the dulce de leche.
Oven: transfer the ramekins to a medium baking sheet, then bake for about 15 minutes or until golden brown and a skewer inserted in the center comes out clean.
Air Fryer: transfer the ramekins to the Air Fryer, carefully not to get burned, and bake for 8-10 minutes or until golden brown (do the same test with the skewer).
Serve warm, with ice
cream, whipped cream or plan yogurt if you like.
Serves 4
