We
are lucky as we able to get variety of banana through the years. When you have
some super ripe banana and don't know what to do please try out this super easy,
soft and moist banana muffin. I'm sure everyone who ate it will like it!
I read this recipe from My Life who adapted from Carol's banana cake. Do hop in her blog for other great ideas on transform ripped banana into yummy desserts!
This portion only yields 6 muffins. Therefore I double the ingredients for more
yummy muffins to feed my hungry family :)
Adapted and slightly modified from Carol's banana cake(with vegetable oil)
Ingredient :
(A)
2 eggs
90g light brown sugar
90g vegetable oil
60g milk
1/8 tsp salt
(A)
2 eggs
90g light brown sugar
90g vegetable oil
60g milk
1/8 tsp salt
(B)
200g cake flour
1tsp baking powder
1/4 tsp baking soda
260g medium banana (about 6pcs), mashed
(C)
Some almond flakes on top
Method:
1. Whisk the eggs and sugar till combine.
1. Whisk the eggs and sugar till combine.
2. Add in vegetable oil, milk and salt. Whisk to combine.
3. Add in sifted cake flour, baking powder and baking soda. Whisk to combine.
Make sure do not over mix.
4. Lastly add in the mashed banana and mix well.
5. Spoon the batter into lined muffin cups. Sprinkle almond flaks on top. Bake
at 180C for 20-23 minutes. Cool on rack and serve!
love cake texture and yummy too!
ReplyDeleteVery soft looking banana muffins! I'm grabbing a few now :)
ReplyDeleteThese look so yummy, great for kids at easter time :)
ReplyDeleteYaya, we are blessed with so many bananas that we don't even know all their names.
ReplyDeleteCan you know what the measurements of the ingredients would be in cups if you converted them?
ReplyDeleteDo*
ReplyDelete