This banana cake batter can be used to make a full sized cake or smaller cupcake-sized banana cake bites. Either are perfect for a lucnh box treat! Add some ice cream or dust with icing sugar to turn the banana cake into a delicious dessert, too.
Ingredients 340g plain flour
2 tsp ground cinnamon
2 tsp baking powder
1/4 tsp bicarb soda
A pinch of salt
155g brown sugar
1 cup light olive oil
1 tsp vanilla essence
2 1/2 cups mashed banana
Honey, to garnish
Preheat the oven to 180 degrees celsius. Line the base of a log tin with baking paper, or lightly grease the cupcake cups of a cupcake baking tray.
In a bowl, sift the plain flour, cinnamon, baking powder, bicarb soda, and salt. Mix these together so that the ingredients are evenely dispersed throughout the mixture.
Add the brown sugar to the mixture. Stir the sugar through, ensuring any lumps are squashed out during mixing. Make a well in the centre.
In a separate bowl, use a fork to lightly whisk the eggs.
Into the well made in the flour and sugar mixture, add the whisked eggs, olive oil, and vanilla essence. Stir these through until just combined.
In a separate bowl or on a board, use a fork to mash the banana. About 2-3 bananas should do. Add the mashed banana to the main mixture and stir until just combined.
If making a full banana cake, pour the mixture into the prepared log tin. Use a spoon to smooth over the top in order to make the cake evenly dispersed. Spread a light layer of honey over the top of the cake. Place the cake in the oven for 1 hour or until cooked when tested with a skewer.
If making mini versions, spoon the batter into each cupcake cup in the cupcake baking tray. Mini cupcakes sized banana cakes will take about 15-20 minutes to cook, while full sized cupcakes will take about 30 minutes to cook. Test with a skewer to judge whether cooking is complete.
When cooked, remove from the oven and place onto a wire rack to cool.
Slice up the banana cake to serve, or pop some minis into a snap lock bag and add to a lunch box!