Ingredients
Cooking spray
2 overripe bananas, mashed
2/3 c. caramel (135 g.), plus more for serving
1/3 c. ricotta
1 large egg
1 tsp. pure vanilla extract
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 c. fine semolina (40 g.)
1/2 c. teff flour (90 g.)
2 tbsp. coarsely ground toasted almonds
Flaky sea salt
Preparation
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.
If you give these a try, let me know down below in the comments what you think of ’em!
