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INDIVIDUAL COCONUT, BANANA AND RASPBERRY CAKES


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Ingredients

12 piece(s)

INDIVIDUAL COCONUT, BANANA AND RASPBERRY CAKES

  • 3 med-large ripe bananas
  • 130 grams brown sugar
  • 170 grams Butter
  • 2 free range eggs
  • 1/2 teaspoon Bi-carb soda
  • 40 grams full cream milk
  • 200 grams Wholemeal Self Raising Flour
  • 10 grams vanilla extract
  • 50 grams dessicated coconut
  • 100 grams raspberries
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Recipe's preparation

    BEFORE YOU START
  1. Take butter out of the fridge! (Check tips below if you forget to do this.)

    Crack your two eggs into a bowl and set aside.

     

     

  2. Pre-heat the oven to 160 degrees. I have a fairly hot oven, so I use 150 degrees. Adjust the temperature to suit your oven type.

     

     

  3. Line a muffin tin with 12 muffin wraps or the large size patty pans. Remember if you are using a silicone tray, it needs to go on a metal oven tray before going in the oven.

     

     

     

  4. PREPARING THE BATTER
  5. Place the three peeled bananas into the bowl. Mix 5 Seconds/Speed 5/MC on. Leave the bananas in the bowl.

     

     

  6. Using the scales add the following ingredients to the bowl: 130 grams of brown sugar, 170 grams of butter - chopped into cubes,  10 grams of vanilla extract, 1/2 teaspoon of bi-carb soda and 40g full cream milk and 50 grams of dessicated coconut.

     

    Mix together for 2 minutes/Speed 3/MC on. After a minute, check mixture and scrape down sides of the bowl if necessary.

     

     

  7. Re-start Thermomix Speed 3/ MC off. As it begins to mix, add eggs one at a time. Once eggs are mixed in, using the scales, add 200g of wholemeal self raising flour. Mix until the batter is combined. Check to see if the sides of the bowl need to be scraped down during the mixing process.

     

     

  8. Once the batter is mixed, using the scales, add 100g of raspberries and mix for 10 seconds. Stop the Thermomix and sit bowl aside, ready to spoon the batter into the patty pans.

     

     

     

  9. Spoon batter into cake pans. The batter should give you approximately two heaped tablespoons per patty pan. Pop a raspberry on top of each cake. Bake in the 160 degree oven for approximately 25 minutes.

     

    Check at the 20 minute mark to see how the cakes are going. Insert a skewer to test. If it comes out clean then they are done. If not then lengthen cooking time.

     

     

  10. Let the cakes cool for five minutes in the tin, before placing onto a wire rack. Whilst cooling, the outside will go ever-so-slightly crisp and create a delicious crust! So moist on the inside and so yummy!

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Accessories you need

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Tip

If you are using a cheap wholemeal flour then it is best to sift the flour first to get rid of the larger pieces in the flour. The cakes turn out just fine if you dont!

There is only a mild coconut flavour in these cakes, as I prefer to have the banana and raspberry flavours more prominent. Feel free to adjust the recipe to include more coconut if you prefer.

Also, if you forget to take your butter out, at the butter step, set your Thermie to 45 degrees and extend the mixing time to 4 minutes. This should be long enough to melt the butter.  


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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