One-Banana No-Mixer Banana Cake by @videokuemanis

30 min

4 servings

🍌

120 g

Ripe banana

🥚

50 g

Egg

🥛

50 ml

Milk

🍬

60 g

Granulated sugar

🌾

120 g

Wheat flour

🫙

2 g

Baking powder

🫙

2 g

Baking soda

🫗

20 ml

Cooking oil

🍫

28 g

Chocolate chips

  1. Mash
    • Ripe banana

    Mash the ripe banana in a mixing bowl until mostly smooth.

  2. Whisk
    • Egg
    • Liquid milk
    • Ripe banana

    Whisk the egg and liquid milk into the mashed banana until combined.

  3. Add
    • Granulated sugar

    Add the granulated sugar and whisk until the mixture looks smooth.

  4. Add
    • Wheat flour

    Add the wheat flour, baking powder, and baking soda to the bowl.

  5. Fold
    • Wheat flour
    • Granulated sugar

    Fold the dry ingredients gently just until no dry flour remains; do not overmix.

  6. Fold
    • Vegetable oil

    Fold in the vegetable oil until fully incorporated and no oil settles at the bottom.

  7. Fold
    • Chocolate chips

    Fold the chocolate chips through the batter.

  8. Divide

    Divide the batter evenly among 6 cavities of the muffin mold.

  9. Preheat

    For baked muffins, preheat the oven to 170°C (338°F) for 10 minutes.

  10. Bake

    Bake at 170°C (338°F) with top and bottom heat for 25 minutes.

  11. Boil

    For steamed muffins, bring water in the steaming pot to a full boil.

  12. Steam

    Steam the muffin mold over medium heat for 15 to 20 minutes until set.

  13. Cool

    Cool the muffins briefly before removing them from the mold and serving.

One-Banana No-Mixer Banana Cake by @videokuemanis

30 min

4 servings

🍌

120 g

Ripe banana

🥚

50 g

Egg

🥛

50 ml

Milk

🍬

60 g

Granulated sugar

🌾

120 g

Wheat flour

🫙

2 g

Baking powder

🫙

2 g

Baking soda

🫗

20 ml

Cooking oil

🍫

28 g

Chocolate chips

Preparation Steps

  1. Step 1/13

    Mash the ripe banana in a mixing bowl until mostly smooth.

    🍌Ripe banana
    🥣Mixing bowl
    🍴Fork

  2. Step 2/13

    Whisk the egg and liquid milk into the mashed banana until combined.

    🥚Egg
    🥛Liquid milk
    🍌Ripe banana
    🥣Mixing bowl
    🥄Whisk

  3. Step 3/13

    Add the granulated sugar and whisk until the mixture looks smooth.

    🍬Granulated sugar
    🥣Mixing bowl
    🥄Whisk

  4. Step 4/13

    Add the wheat flour, baking powder, and baking soda to the bowl.

    🌾Wheat flour
    🫙Baking powder
    🫙Baking soda
    🥣Mixing bowl
    🥄Tablespoon
    🥄Teaspoon

  5. Step 5/13

    Fold the dry ingredients gently just until no dry flour remains; do not overmix.

    🌾Wheat flour
    🫙Baking powder
    🫙Baking soda
    🥣Mixing bowl
    🥄Rubber spatula

  6. Step 6/13

    Fold in the vegetable oil until fully incorporated and no oil settles at the bottom.

    🫗Vegetable oil
    🥣Mixing bowl
    🥄Rubber spatula

  7. Step 7/13

    Fold the chocolate chips through the batter.

    🍫Chocolate chips
    🥣Mixing bowl
    🥄Rubber spatula

  8. Step 8/13

    Divide the batter evenly among 6 cavities of the muffin mold.

    🧁Muffin mold
    🥄Rubber spatula

  9. Step 9/13

    For baked muffins, preheat the oven to 170°C (338°F) for 10 minutes.

  10. Step 10/13

    Bake at 170°C (338°F) with top and bottom heat for 25 minutes.

    🧁Muffin mold

  11. Step 11/13

    For steamed muffins, bring water in the steaming pot to a full boil.

    🍲Steaming pot
    Steaming rack

  12. Step 12/13

    Steam the muffin mold over medium heat for 15 to 20 minutes until set.

    🍲Steaming pot
    Steaming rack
    🧁Muffin mold

  13. Step 13/13

    Cool the muffins briefly before removing them from the mold and serving.

    🧁Muffin mold

Composition

Ingredients

Types

Fruit, Eggs, Sweeteners, Grains, Leavening agents, Chocolate

Ingredients

Ripe banana, Egg, Milk, Granulated sugar, Wheat flour, Baking powder, Baking soda, Cooking oil, Chocolate chips

Notes

Egg (room temperature and fresh), Milk (can be substituted with water)

Allergens

Eggs, Gluten, Wheat, Milk, Soy

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

200 kcal

Macro nutrients

Carbohydrates: 32g, Protein: 4g, Fat: 7g, Fiber: 1g, Sugars: 20g

Nutritional Information

Minerals

Potassium: 170mg, Calcium: 45mg, Iron: 1mg, Sodium: 130mg

Vitamins

Vitamin B6: 0.1mg, Vitamin B12: 0.1mcg, Vitamin D: 0.3mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

13 steps

Equipments

Utensils

Mixing bowl, Fork, Whisk, Rubber spatula, Tablespoon, Teaspoon, Muffin mold, Steaming pot, Steaming rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack, Breakfast

Occasions

Breakfast, Afternoon tea, Snack time, Dessert

Origin

Source

Platform

instagram

Original Creator

@videokuemanis

Origin

Cuisine

Indonesian

Geographic

Indonesia, Southeast Asia

Various

Aspect

Texture

Moist, Soft, Tender, Fluffy

Flavors

Sweet, Banana, Chocolate

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container in a cool, dry place.), fridge : 5 days (Store in an airtight container and bring to room temperature or reheat before serving.), freezer : 2 months (Wrap individual muffins tightly and freeze in an airtight container.)