Cooking Instructions
- 1
Wash peel and marsh the bananas using a fork
- 2
In a separate dish, beat the eggs, sugar and cooking oil
- 3
Add in the milk, essence and yoghurt then combine
- 4
Pour in the bananas and mix
- 5
Sift in the flour, baking powder and baking soda. Pour in the salt. Mix one last time ensuring there are no flour lumps present apart from the small banana lumps
- 6
Into a greased baking tin, pour the batter into the tin. The excess batter can be put into cupcakes cases placed on a cupcake tray.
If baking the two separately, the cupcakes will cook for about 40 minutes at 130 degrees Celsius. The larger cake will cook for about 1 HR to 1 hr 15 minutes at 130 degrees
If cooking them together. Quickly remove the cupcakes after 40 minutes to ensure they don't overcook. Do this very quickly to avoid the main cake from sinking.
- 7
Let the cake cool for 3 minutes then overturn it.
Enjoy!
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