Banana and Chocolate Malt Cake Cones Banana and Chocolate Malt Cake Cones

Banana and Chocolate Malt Cake Scones Image by: Joe Kim

This combination of two favourite sweet treats – cupcakes and ice cream cones – is the best of both worlds. When packing them to transport, snuggle them into a cookie tin, then insert a few toothpicks into cones around the edge of the tin and one in the centre to support some plastic wrap so you don't mar the icing.

  • Portion size 18 servings
  • Credits : Canadian Living Magazine: February 2013


Chocolate Malt Icing:


In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in bananas and vanilla. Whisk together flour, baking powder, baking soda, salt and cinnamon; stir into butter mixture alternately with buttermilk, making 2 additions of dry ingredients and 1 of buttermilk. Scoop into ice cream cones. Set in mini muffin cups.

Bake in 350 F (180 C) oven until cake tester inserted in centre of cake comes out clean, about 24 minutes. Let cool on rack.

Chocolate Malt Icing: Meanwhile, in bowl, whisk drink mix with cocoa; stir in 1/4 cup boiling water until smooth. Let cool. Whisk in icing sugar.

In separate bowl, beat butter until creamy; beat in sugar mixture. Gradually beat in chocolate until smooth and soft peaks form when beaters are lifted, about 2 minutes. Using piping bag fitted with plain tip, pipe icing onto cones. Top with sprinkles. (Make-ahead: Store in airtight container for up to 24 hours.)

Nutritional facts Per piece: about

  • Fibre 2 g
  • Sodium 197 mg
  • Sugars 28 g
  • Protein 4 g
  • Calories 337.0
  • Total fat 16 g
  • Potassium 224 mg
  • Cholesterol 55 mg
  • Saturated fat 10 g
  • Total carbohydrate 46 g


  • Iron 12.0
  • Folate 21.0
  • Calcium 5.0
  • Vitamin A 12.0
  • Vitamin C 2.0
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Baking & Desserts

Banana and Chocolate Malt Cake Cones