Baking a banana cake is a perfect example of turning a horribly ripe banana into the most scrumptious tea time treat.
Makes 4 cupcakes
1 medium egg – separate egg yolk and white
100g self raising whole meal or plain flour (I used 50:50 whole meal and white before and the result is also good)
30g organic butter or margarine (I usually use yeo valley organic spreadable butter) softened
50g olive oil (or you can use sunflower oil but make sure that the olive oil is an extra virgin and mild one)
1 ripe large banana lightly mushed with folk (you can use two small bananas)
1tsp of cinnamon added to the flour
1tbs of water
- Pre-heat the oven to 180c fan assisted.
- Using a hand mixer, whisk the egg white into a meringue. Leave it aside.
- Add the butter and olive oil to the egg yolk and whisk until it is evenly mixed.
- Add the table spoon of water and mix further well.
- Sieve in the flour cinnamon mix to the oily mix. Using a wooden spoon or spatula mix well.
- Fold in the mushed banana.
- Add 1/3 of the meringue into the batter and mix well. This will make the batter smooth.
- Then add the rest of the meringue into the batter but this time mix lightly and carefully not to break the little bubbles. Once the meringue is all evenly mixed, pour the contents into 4 cupcake cups.
- Bake for 20min. When you put the wooden skewer into the cupcake it should just leave a little crumbs when you take it out.