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Ingredients:
90g Canola or sunflower oil
70g Castor sugar
1 Large egg, lightly beaten
125g 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 extract and 1 tsp rum
Preparation:
Beat egg and sugar till light and creamy.
Add milk, mashed bananas, oil, rum and vanilla extract, and combine.
In a separate bowl, sift flour, baking powder and baking soda, and give a quick whisk.
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.
Pour into a lined 6-inch round tray (I used 8 cupcake cases)
Bake at 175C for about 20-25 mins, or until cooked.
90g Canola or sunflower oil
70g Castor sugar
1 Large egg, lightly beaten
125g 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 extract and 1 tsp rum
Preparation:
Beat egg and sugar till light and creamy.
Add milk, mashed bananas, oil, rum and vanilla extract, and combine.
In a separate bowl, sift flour, baking powder and baking soda, and give a quick whisk.
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.
Pour into a lined 6-inch round tray (I used 8 cupcake cases)
Bake at 175C for about 20-25 mins, or until cooked.
