Mini Banana Cake
This is a healthy mini banana cake as it is sugarless but turns soft and spongy after baking. It's naturally sweetened with fruit and perfect for those who are not a sweet tooth person.
Ingredients
- 200 g mashed banana
- 4 eggs
- 1 tsp vanilla extract
- 100 g cake flour or plain flour
- 35 g corn oil;
Instructions
- Grease muffin cups with butter or use cupcake liners without greasing, set aside for later use.
- Place mashed banana, eggs and vanilla extract in a mixing bowl, whisking at high speed for about 4 minutes till thick and fluffy.
- Turn machine to low speed and slowly mix in flour and followed by corn oil, till batter combined, about a minute or two. Then gently and quickly fold well the batter with a rubber spatula to making sure the oil is well mixed.
- Pour batter into muffin cups till almost full and sprinkle white sesame seeds on top. Bake in preheated oven at 170 degrees C for about 20 minutes. (the cake will flatten a little after baked because of no sugar added)
Notes
Please keep in mind that all oven temperatures and baking time varies
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