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Includes
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The Elvis Mini Banana Sandwich Cake Recipe
Leyla Kazim’s banana, jam and peanut butter cupcakes come with a delicious rock and roll (optional) twist – bacon!
Leyla Kazim’s banana, jam and peanut butter cupcakes come with a delicious rock and roll (optional) twist – bacon!
Prep time
1 hour
Cooking time
30 minutes
Servings
12
Difficulty
Medium
Ingredients
For the cake
60g pecan halves
250 grams Stork
110g dark muscovado sugar
140g golden caster sugar
4 eggs, at room temperature
2 tsp vanilla extract
4 very ripe bananas, peeled and mashed, about 450g-500g
500g self-raising flour
Strawberry jam
For the frosting and decoration
100 grams Stork
130g icing sugar
130g smooth peanut butter
12 pecan halves
12 banana chips
Optional
1-2 slices of unsmoked streaky bacon
Instructions
Steps
Preheat the oven to 170C, and toast the pecan halves until lightly caramelised and very crisp, around 10 minutes.
Keep 12 aside to decorate the tops of the cakes, then roughly chop the remainder. Grease a 12 hole mini sandwich tin tray. The holes need to have vertical sides, as opposed to sloped sides you get in muffin trays.
Beat the Stork with the two sugars until thick and creamy. Then beat in the eggs, one at a time. If the mixture starts to split and curdle, add a spoonful of the flour and continue. Then add the vanilla extract, mashed bananas, and chopped pecans, and fully combine.
Sift in flour and gently fold into the mixture using a big spoon or spatula, and a large scooping action to keep the mixture light. Stop just when all the flour is incorporated – be sure not to over mix. Spoon the mixture into the greased sandwich tin holes, filling them up to about 2/3, and smooth the tops. Depending on how deep your sandwich tin holes are, you may have batter left over. If you do, feel free to make more mini cakes with them! Bake the cakes at 170C until a skewer inserted in their centre comes out clean – about 20 - 30 minutes, but keep an eye on them. If you’re including the bacon, at the same time, put the rashers on an oven tray, and cook in the oven until well done. Remove from the oven, and allow to cool on a wire rack which will help them harden. Cut them into 12 small squares which will be used to decorate the tops of the cakes.
When the cakes are nice and golden and cooked through, take them out of the oven and let them cool a little. Then remove them from the tins and let them cool fully on a wire rack. Make the peanut butter frosting, by beating the Stork and icing sugar until smooth and creamy. Then beat in the peanut butter. Set aside. Place the cakes on their side and slice them in half. Thinly spread a little jam on both of the cut sides of each cake.
Fill a piping bag with some of the peanut butter frosting, and pipe a ring right around the edge of the bottom halves of each cake, with a splodge in the centre too.
Gently place the cake tops on top.
To decorate the cakes, pipe a small rosette in the centre, then add a pecan half, a banana chip and a square of the bacon, if using. Store the cakes in a sealed container in a cool place for 2-3 days.
