
Yields:
20
Prep Time:
10 mins
Total Time:
35 mins
As a part of my summer cleaning edition of Budget Eats, I had to use up some really overripe bananas and teff grains. After transforming the teff into flour by the power of my Vitamix blender, I made some off-the-cuff banana cakes with leftover experiments of caramel sauces and lo and behold, a delicious trash cake was born. Topped with a little crushed almonds and fancy Maldon salt, you'd never guess these were made with my kitchen's most random and neglected ingredients.
If you give these a try, let me know down below in the comments what you think of 'em!
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Ingredients
Cooking spray
- 2
overripe bananas, mashed
- 2/3 cup
caramel (135 g.), plus more for serving
- 1/3 cup
ricotta
- 1
large egg
- 1 tsp.
pure vanilla extract
- 1 1/4 tsp.
baking powder
- 1/4 tsp.
baking soda
- 1/4 cup
fine semolina (40 g.)
- 1/2 cup
teff flour (90 g.)
- 2 Tbsp.
coarsely ground toasted almonds
Flaky sea salt
Directions
- Step 1Preheat oven to 350°. Grease a 24-cup mini muffin pan with cooking spray.
- Step 2In a large bowl, whisk together bananas, caramel, ricotta, egg, and vanilla until smooth. Add baking powder, baking soda, semolina, and teff and stir until completely smooth. Place 1 tablespoon batter into each cup, then top with almonds and salt.
- Step 3Bake until edges of cakes begin to pull back from the tin, about 15 minutes.
- Step 4Drizzle with more caramel before serving.
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