Made these cupcakes for breakfast and everyone in the family were so happy to have them fresh out from the oven. Saw this recipe and was curious if it was really that soft as described. The methods were much easier than Spongy Banana Cake which only fold in the flour. Overall texture is soft but will know if it's still soft tomorrow.
P.S. The texture was wet the next 2 days, I felt it tasted better when heated up in microwave before eating.
Ingredients
80g Canola or sunflower oil
70g Castor sugar
1 Large egg, lightly beaten125g Plain flour
1/2 tsp Baking powder
1/2 tsp Baking soda
4 medium-sized bananas, mashed with a fork (about 160g)
25g Evaporated milk or regular milk
1/4 tsp Vanilla extractDirections
1.Beat egg and sugar till light and creamy.2.Add milk, mashed bananas, oil and vanilla extract, and combine.
3.In a separate bowl, sift flour, baking powder and baking soda, and give a quick whisk.
4.Pour flour into the wet ingredients until no traces of flour remain. (I used hand whisk to fold the flour) Do not over-mix. Stop the moment everything is incorporated.
5.Pour into a lined 6-inch round tray (I used 8 cupcake cases)
6.Bake at 175C for about 20-25 mins, or until cooked.
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