Crazy Nana’s Caramel Cakes

Crazy Nana’s Caramel Cakes

By: Mandi Metzger, sweetestlemonade.com

I do my best to be a zero-waste kind of gal. Especially when it comes to food. I hate the idea of throwing away food that could have been used. I created these "Crazy Nana’s Caramel Cakes" for those days when you don’t want to throw away your bananas, but also don’t want to make the same banana bread again.

Bananas are precious in our house. We buy 2-3 bunches a week and usually go through them fast. Every once in a while though, the kids slow down in their banana eating craze and I end up with fruit that’s browning past the point of eating. I used to freeze them and make banana bread.

Not anymore!

Why The Crazy In The Nana

Crazy Nana’s Caramel Cakes will not only knock your socks off, but give you a break from the classic banana bread too. They are "crazy" good, especially when you look at how few ingredients there are!

Plus, this recipe uses 4 bananas, when your typical banana bread uses 2-3 bananas. Use more, waste less!

I made them the size of a silver dollar, because in my house changing one little thing makes it fun. My kids feel the same way when I use the leftover batter to make one huge pancake. They love it!

Since they look like pancakes but aren’t, I thought why not change up the syrup too. I made my homemade caramel sauce to drizzle on top. Crazy Nana’s Caramel Cakes are great by themselves, but really standout with the caramel sauce.

I used raw local honey from Chico Honey Company to slightly sweeten the batter. Bananas are a very sweet fruit, so they don’t need much added to them.

We ate these as a dessert, but I’m sure they’d be a fun treat for Saturday morning breakfast! Even my husband who does NOT like bananas ate 7 of these little guys.

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Crazy Nana’s Caramel Cakes

Prep Time: 7 minutes

Cook Time: 10 minutes

Total Time: 17 minutes

Yield: 25 little "silver dollar" nana cakes

Serving Size: 5 nana cakes

Ingredients

  • • 4 very ripe bananas
  • • 1 egg
      • • 1/2 cup brown rice flour
      • • 2 T Chico Honey Company honey
  • • 1/4 tsp cinnamon
  • • 2 T butter (for frying)
  • Optional

  • • Caramel Sauce for drizzling
  • Instructions

    1. In a medium bowl mash the bananas. I use a potato masher, but a fork will work too.

    2. Add the flour, egg, honey and cinnamon.

    3. Stir until combined.

    4. In a medium skillet, melt 1 T of butter. Turn the heat to medium.

    5. Using a tablespoon measurement, drop 6 little cakes into the pan. Allow them to fry for 1-2 minutes on each side, watching closely to make sure they don't burn.

    6. As you work your way through batches, you may need to lower the heat on the pan. Use the remainder of the butter as needed between batches.

    7. Serve immediately with caramel sauce or freeze for later!





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