During the quest of searching for the easiest and delicious cake for my Kit Yi birthday celebration at school, I came across this recipe. After my trail baking at home, I decided to bake it later today, for her kindy celebration tomorrow morning.
The pictures below are taken that day, during my trail baking. I have re-downloaded it from my Facebook account for this post.
I modify a little bit the recipe is from Joyofbaking
Below ingredients and my steps:
Preheat air-fryer for at least 3 minutes, at 180 degree.
1 cup (200 grams) granulated white sugar ( I use only 160g)
1 cup (130 grams) all-purpose flour
1/3 cup (35 grams) unsweetened cocoa powder (regular or Dutch-processed) (I use Dutch-processed Van-Houten)
3/4 teaspoons baking powder (12 Oct 2014: 3g, refer to this site.)
3/4 teaspoon baking soda (12 Oct 2014: 5.5g, refer to this site.)
1/4 teaspoon salt
1 large egg
1/2 cup mashed ripe bananas (about 1 medium sized banana) (I weigh my banana flesh, and it is 170g)
1/2 cup (120 ml) warm water
1/4 cup (60 ml) milk
1/4 cup (60 ml) canola, corn, or vegetable oil
3/4 teaspoon pure vanilla extract
Steps:
1. Mix all the dry ingredients in a large bowl, and whisk it to combine.
2. Mix all the wet ingredients into a food processer, and process it until all the banana are blend in.
3. Mix the 2 above, until just combine.
4. Using a ice cream scoop, scoop the batter and pour into a cupcake/muffin case.
5. Bake for 12 minutes.
Done
