This recipe combines the classic flavours of bananas and walnuts, and the aromatic sweetness of brown sugar to produce a tasty and moist cake. Perfect with a cuppa!
This was originally from a cake recipe, but as I like small portions (it also shortens the baking time), I baked them in muffin cups instead.
Ingredients for 20 mini cakes:
30g brown sugar
90g white sugar
2 tbs condensed milk
2 tbs yoghurt
1/2 tsp vanilla essence
1/2 tsp cinnamon
180 ml oil
2 bananas, mashed
40g walnuts, crushed
250g cake flour
1 tsp baking powder
1 - Cream eggs and sugar till light and creamy.
2 - Add condensed milk, yoghurt, vanilla essence, cinnamon and oil. Mix well.
3 - Add mashed bananas and mix well.
4 - Sprinkle some flour onto the walnuts. Set aside.
5 - Sift flour and baking powder into egg mixture and mix till just combined.
6 - Fold in walnuts.
7 - Fill cups till about 2/3 and bake at 150 degC for 18-20 min till tops are golden brown and a skewer inserted comes out clean.
For most people, 160 degC is the typical temperature for this recipe. But because my convection oven is so heat efficient, I have to lower my temp setting by 10-20 degC, otherwise I'll get brown over-baked tops and uncooked insides. So adjust the temperature and baking time according to your oven.
Happy weekend, everyone!