Scheme:
- * 1/4 cup butter, room temperature
- * 1/2 cup sugar
- * 1 broad egg
- * 1/2 tsp vanilla extract
- * 1 cup flour
- * 1/2 tsp baking soda
- * pinch of salt
- * 1/2 cup buttermilk
- * 1 broad ripe banana, chopped
Instructions:
- Preheat oven to 275 degrees F.
- Grease four 4-accelerate ramekins and situation apart.
- Add butter and sugar to a stand mixer (or beat with hand mixer) and mix until creamy.
- Add the egg and vanilla and snatch mixing on low race.
- Add half of the flour and the total baking soda and salt, then add half of the buttermilk. Add the relaxation flour and buttermilk, and mix until tender.
- Add the chopped banana and turn the mixer on high for five seconds to “mash” the bananas higher.
- Pour the batter into the ramekins until they are half fat, then bake for forty five minutes (until edges beginning as much as brown and a toothpick comes out fair correct-looking).
- Straight away transfer to the freezer for half-hour, then race a butter knife across the ramekin edges and receive away the cake.
- Beautify with toppings.
- Makes 4 4-accelerate mini truffles