Bananas flambé flavors tease the senses with these grownups only rum infused cake pops! Crushed and chopped chocolate cream filled Péjoy biscuit sticks make the bite-sized cakes even more special! Even if you don't have cake pop forms, you can make scrumptious mini cakes and muffins with the Ninja Baker's Chocolate Péjoy Banana Rum Cake recipe.
For the cake pop, mini muffin, cake batter:
For cake pop, mini muffin or cake topping:
*1 Ninja Note: Sucanat is a natural cane sugar which retains B6, calcium, iron and other nutrients. Brown sugar and a drop of molasses would be an excellent substitute.
*2 Ninja Note: Copycat Bisquick: 3 cups flour, 1½ tablespoons baking powder, 1 tablespoon powdered sugar, pinch of salt, pinch of baking soda, 4½ tablespoons canola oil or vegetable shortening.
For the cake pop, mini muffin, cake batter:
Preheat oven to 350 degrees.
Coat cake pop, muffin and/or mini springform pans with coconut oil. Set aside.
Mash up bananas with a potato masher.
Stir in the sugar, rum, oil, extract and eggs. Mix in the baking mix and chopped chocolate Péjoy biscuits. When combined, divide the batter into your cake pop, muffin and/or mini springform pans.
Bake at 350 degrees for 30 minutes or until a toothpick inserted into the center comes out clean.
Cool. Freeze overnight.
For cake pop, mini muffin or cake topping:
Melt the candy melts per package directions. (I like Wilton’s. It’s a simple melt and stir over a double boiler. I also find the chocolate does not harden in the pan quickly – making it easier to dip the frozen cake pops.)
Crumble the chocolate Péjoy in a food processor.
Swirl the frozen cake pops, mini muffins and/or cakes into the melted chocolate. (Before inserting the stick into the cake pop, coat the tip of the stick with melted chocolate.)
Dip the chocolate covered cake pops, mini muffins or cakes into the crumbled chocolate Péjoy. Sticking freshly dipped cake pops into Styrofoam blocks are useful while waiting for the chocolate and Péjoy garnish to set.