Banana Muffin Cake

RECIPE

This "sacred banana cake" recipe is the result of I and my sister – Hien, after we have tried several times with various banana cake recipes. I always said that "sacred" is not the word for food. But after tasting this cake, I thought there is no better word to describe than "sacred":

I regarded this type of banana cake as just a simple quick bread-muffin cake because we use a flour quick mix, it will not require us any complicated technique.

In fact, we just poured all the ingredients into the pan, mix until there is a smooth mixture and bring to the grill will have a sweet banana cake, fragrant and extremely soft foam. The ingredients are not complicated and from this basic recipe you can also transform into many different types of cakes, such as banana bottoms on the bottom of the mold to make the cake upside down, or add to the cake nuts, dried fruits, or rolled oats, sprinkle on top of the cake with the seeds in the cake for a healthy snack.

Materials and Ingredients.

300 grams of bananas

160 grams of sugar

120 ml cooking oil

120 ml of fresh milk without sugar

1 egg (weight 60 - 65 grams in shell)

200 grams of whole wheat flour

5 grams of baking soda

2 grams of salt

100 grams of chocolate chips

Steps of  making banana muffin cake.

1. Turn on the oven at a temperature of 175 degrees Celsius if using light color (165 degrees C with dark color). Let the oven heater in 2 fire mode for 10 - 15 minutes.

Line the baking sheet into the loaf mold or the mold release by scraping a thin layer of butter over the mold and sprinkle a thin layer over the top. Then, make it upside down the mold for excess powder to fall off.

* I use 2 loaf molds size 16 x 8 x 6 cm (length x width x height), you can replace the round or square with equal volume.

2. Banana peeled, using a plate of fine mash in a large container.

3. Add sugar, oil, milk and eggs to the mix and mix well. So we will have a mixture of wet ingredients.

4. In another large whisk, mix the flour, salt and salt together and whisk until smooth. We have a mixture of dry ingredients.

5. Remove the dry material in step (4) on the wet material in step (3). Mix well until the mixture is homogeneous and smooth.

6. Pour about ¾ of chocolate chips into the mix. Hold a little to sprinkle on the cake. Chocolate chips are optional ingredients. If you do not eat much sweets, you should reduce the sugar in the recipe if chocolate is used. You can use dry or dried nuts instead of chocolate chips.

7. Pour the mixture into the pan.

Bake at 175 degrees Celsius (165 degrees with a dark mold) for about 50 to 60 minutes until the top of the cake, immediately on the cake, immediately becomes resilient. Paddle the toothpick in the middle of the cake, pull up to see the toothpick is okay. Take the cake out of the oven and back up to let the cake cool completely on the rack.

* Note: Baking time will vary depending on mold size. The larger and taller the mold, the longer the baking time. If baking in a cupcake mold or muffin, the average will take about 20 - 25 minutes.

8. To make this cake more nutritious, I tried replacing white sugar with brown sugar (brown sugar is fine), and oiled with peanut oil (peanut oil) and coconut oil. Since both oils have a strong odor, I recommend using 60 ml each. The results are very good and the aroma of peanut and coconut is good for health.

And here are our results!!! Have you enjoy it and successful with our recipe!