Ingredients
- 90 grams Canola or sunflower oil
- 70 grams Castor sugar
- 1 Large egg, lightly beaten
- 125 grams Plain flour
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 4 medium-sized bananas, mashed with a fork (about 160 g)
- 25 grams Evaporated milk or regular milk
- 1/4 teaspoon Vanilla extract and 1 tsp rum
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anncoo, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.