banana cake pops and return of the muff-cake :)

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At some point towards the end of last year, I changed roles at work and it’s all been well and dandy until this week when I had to be involved in budget meetings. Me? Budgeting? I know. Pick your jaw up off the floor because it gets worse. The meeting ran over the course of two days and both days started in the office at 7am.

I had to wake up at 5.30am.

Five what?!

That’s right. That might be normal for some of you people crazy mofos but for me time doesn’t exist before 7am. NOTHING happens before 7am, certainly not my brain, and so it was with great difficulty that I dragged my butt to work this week and survived the two days of meetings.

Surviving 7am workshops isn’t easy. I knew we’d need a booster, so on Wednesday evening, I got baking and made some banana cake muffins (cake muffins? I know I don’t make sense but they’re basically made from my mum’s awesome banana cake recipe but they’re not really cake, they’re muffins. You get me? Oh wait, it’s the return of the muff-cakes!) to help us make it through the day.

I rock. You want to work with me, I know it.

I also had an ulterior motive for making the banana muff cakes *snigger* – tomorrow I’m going to a pot luck. Not just any pot luck, a themed pot luck… the theme being “food on sticks”. With my creative juices stuck in budget rut I couldn’t really come up with anything else and I know my banana cake pops aren’t really “food on sticks” so much as “sticks in food” but hey, same same.

I made a test batch on Wednesday night and they all worked out fine so tonight I came home and made a-whole-nother army of banana cake pops, ready to go. If nothing else, I think they are hella cute.

I’m also making parmesan lollipops tomorrow morning, so stay tuned for those, they are seriously the best party food ever.

Banana cake pops (and muffins)
180 grams sugar
250 grams butter
3 eggs
3-4 medium sized banana, ripe (equivalent of 1 cup mashed)
280 grams plain flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons condensed milk
Juice of 1 orange (approx 100mL)
  1. Preheat oven to 170°C/340°F.
  2. Beat butter and sugar together until creamy, then add eggs one at a time and continue to beat until mixed.
  3. Mix in flour, baking powder and baking soda until properly combined.
  4. Add condensed milk, orange juice and mashed banana and continue to mix.
  5. Line muffin tray and add 1.5 to 2 tablespoons of batter to each cup.
  6. Bake in preheated oven for 30 minutes. Muffins are cooked when an inserted skewer comes out clean.
  7. When baked, remove banana muffins from oven and let cool on a wire rack. If you’re keeping them as muffins, you’re done!
  8. If making banana cake pops: when the muffins are cool, use a knife to remove all of the crust around the outside of the muffin. Shape into a little ball, use your hands if necessary. Serve in mini cupcake liners.
Makes 18-24 muffins or pops.
Posted in: Eating In, Foodie, Recipes

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