Don't be thrown by the word "cake" — while this banana sponge cake would make a great dessert, it's also the perfect item to start your day off right. Just ask someone from Brazil, where the treat is a common sight at the breakfast table.
This recipe comes courtesy of SimpleRecipes.me.
The individual cakes will shrink a bit after removing them from the oven. This is normal and will not affect the texture — they will still be light, moist, and fluffy.
- 3 Eggs
- 1/3 Cup sugar
- 3/4 Cups mashed banana
- 1 Cup all-purpose flour
- 1/2 Teaspoon baking powder
- 1/4 Teaspoon baking soda
- 1/4 Cup canola oil
- 1/2 Teaspoon vanilla extract
- 1/4 Cup chopped walnut (optional)
Preheat oven to 325F.
In a bowl, sift the flour with baking soda, baking powder.
In another bowl, mix the eggs, vanilla extract, sugar, mashed banana until ribbon stage.
Add the flour mix to the egg and banana mix, mixing gently.
Once the flour has been incorporated, add the walnut (optional) and the oil.
Pour into a prepared muffin tin (with about 18 cups) and bake for approximately 25 minutes or until an inserted wooden toothpick comes out clean.
Cool on a wire rack and serve.