Easy Banana Cupcake

Bananas again! Banana are abundance here. Most of the time, bananas at home are not store-bought. Neighbors frequently passed over some bananas. Hubby brought back a whole tandan* of bananas two weeks ago from our ‘kampung’ (village).  *( I do not know what is the word used for tandan in english. The description is bunches of bananas sticking to its stem.)

Bunch of bananas

There were about 8 bunches. They were still green then. The lower ones were much too young to fry into banana fritters. So they were deep-fried to thinly sliced banana chips. The rest were kept a few days more till it is ripe and turns yellow, then deep-fried into pisang goreng with a coating of rice flour mix.

I saved some aside till they were really soft for the muffin. They were soft and fluffy. Really lovely. These muffins are really easy to make. Just put evcrything into the mixer and mix on high speed till its thick and white. It will take about 5 minutes. (Ignore my molten lava top. It’s the oven.)  The link to Sofinar’s Kek Pisang Sempoi. It’s in malay. I’ve translated it here.

Easy Banana Cake

180g all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

* Sift together the above into mixing bowl, then add in the following ingredients.

180g fine granulated sugar (reduce by 20-30g if the bananas are really sweet)

150g banana – mashed

120 ml vegetable oil

3 eggs

1 tsp ovalette*

Whisk at high speed for about 5 minutes until thick and white. Pour into greased and lined baking tin. Baked 180 deg for 40 -50 minutes until done. If you’re using muffin tins, reduce baking time to 15-20 minutes.


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