Mash 2 bananas in a bowl until smooth.
Add 1 Tbsp cooking oil and 1 Tbsp sugar to the mashed bananas and mix well.
Prepare the Batter:
In a separate mixing bowl, beat 1 egg with 60 g sugar until light and fluffy.
Add 40 ml cooking oil and 120 ml milk to the egg mixture and mix well.
Add 1 Tbsp (10 ml) vinegar to the mixture and stir to combine.
Combine Ingredients:
Gradually add the mashed banana mixture to the wet ingredients, stirring until well combined.
Sift 140 g cake flour and 1/2 Tbsp (6 g) baking powder into the mixture.
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Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Cook the Cake:
Grease a 20 cm pan with a bit of oil or cooking spray.
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Pour the batter into the greased pan, spreading it evenly.
Cover the pan with a lid and cook on low heat for 25 minutes.
After 25 minutes, remove the lid and cook for an additional 5 minutes on low heat to brown the top slightly.
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Serve:
Allow the cake to cool slightly before removing it from the pan.
Slice and serve the banana egg cake warm or at room temperature.
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Serving Suggestions:
Enjoy plain or with a dusting of powdered sugar.
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
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Pair with a cup of tea or coffee for a delightful treat.
Cooking Tips:
Ensure the bananas are ripe for the best flavor and sweetness.
Cook the cake on low heat to ensure even cooking without burning the bottom.
Nutritional Benefits:
Bananas: Provide dietary fiber, vitamins B6 and C, and potassium.
Eggs: Add high-quality protein and essential nutrients.
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