It has been a tiring week for us because of our short trip to Sydney. Originally, I was planning to make mini red bean pastry for the mid-autumn festival but couldn't bother now. As I was resting on my couch, reading my food magazine, I saw this recipe. This is so super easy that I cannot believe my eyes. The original recipe is meant to dairy free for lactose intolerance or dairy allergy. Instead of using soy milk, I used milk because we are ok with our dairy consumption.
I made this for my toddler boy for a quick weekend afternoon tea and he loves it. It was so easy that it takes me less than 30 min (with baking time) to make these mini cakes starting from scratch to the final product even with the pouring custard. The cake is very moist and tastes great with the custard. Great recipe for a busy mum!
Here's the recipe from the current issue of BBC Australian GoodFood magazine (October issue)
125ml vegetable oil
3/4 cup caster sugar
2 tsp vanilla essence
1 cup mashed banana
1 1/2 cup self raising flour
1/2 tsp bicarbonate of soda
1/2 cup soy milk (I use milk instead)
Preheat oven to 180 degrees, grease and line 20 cm round cake pan.
(I use half the recipe and made into 8 mini cakes with mini cupcake cups)
In a large bowl, whisk together oil, sugar and vanilla until combined.
Add eggs, one at a time, whisk well after addition.
Mix in banana. Combine flour and bicarbonate of soda. Alternatively, fold in flour mixture and milk into egg mixture, starting and finishing with flour.
Spoon batter into prepared pan, smooth surface. Bake 35-40 min for round cake pan or 12-15 min for mini cupcake. Cool in pan for 15 min, turn out into wire rack to cool. I serve the banana cake with pouring custard.
Pouring custard was made accordingly to the custard powder instructions with lesser amount of powder to create a pouring consistency.