Banana Orange Cardamom Crinkle Cakes

Banana Orange Cardamom Crinkle Cakes

These great little lunchbox treats are just as easily made as muffins if you do not have the mini loaf pans. I love the exotic flavor of cardamom but if you are not a fan, just substitute cinnamon for an equally delicious alternative.



Makes 12 to 18 depending on size of pans or if using muffin tins.

• 1/2 cup white sugar
• 1/2 cup brown sugar
• ½ cup vegetable oil
• 2 eggs, beaten
• 3 medium ripe bananas, mashed
• 2 cups flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cardamom
• 1/2 tsp ground nutmeg
• ¼ cup orange juice
• zest of one orange , finely minced
• 1/2 cup raisins

Preheat oven to 350 degrees F.

Beat sugar and oil in a bowl. Add eggs, mashed banana and orange zest.

Sift together dry ingredients and fold into banana mixture alternately with orange juice.

Fold in raisins.

Bake in greased and floured mini loaf pans or in paper lined muffin tins. Bake at 325 degrees F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Muffin sized cakes will take only about 15 to 20 minutes. Watch them carefully so they don't over bake.