As you can see, there is a slight modification in what would be the classic list of ingredients for this cake. The Must Be Good version uses oil instead of butter, which makes the cake even softer and even moister.
This time I baked some muffins, but of course, you can make the classic bread loaf shape if you prefer. In fact, you can bake it in any shape you want!
And this is what you will need (recipe yields 12-13 medium muffins):
- Turn the oven on before you start mixing the ingredients, as the batter will be ready in less than 10 minutes. Preheat the oven to 200°C.
- In a bowl, combine flour, sugar, baking powder, baking soda and salt.
- Mash bananas with a fork and put them into a separate bowl. Add egg and oil and stir well until combined.
4. Now, add the flour mixture and stir until homogenized. You will get a medium thick batter.
5. Divide the batter between the muffin molds or pour it into a cake pan. The baking dishes should be lightly greased or covered with paper cups, unless you are using silicone bakeware.
6. Bake at 200°C for nearly 20 minutes or until a toothpick inserted comes out clean.
Take the muffins/cake out from the mold as soon as you can handle it with your hands and let them cool completely.
Store at room temperature, sealed in a plastic box to prevent from drying. They can stay soft and fresh for up to 3 days.
And here is another batch, baked in mini bundt molds...
Enjoy and bon appétit!