1 box NOMU MiniMakes Spiced Cake Batter Mix
2 large eggs
¼ cup (60 ml) vegetable oil
¼ cup (60 ml) milk
1 banana, peeled and mashed (about 90g-100g)
Preheat your oven to 160°C and grease and line a 21 x11cm loaf tin with baking paper.
Whisk the eggs until frothy, then mix in the vegetable oil and milk until well combined. Add the cake mix and stir to form a smooth batter. Lastly, fold in the mashed banana.
Pour the batter into the prepared tin and bake for 50min – 1 hour or until cooked through when tested with a skewer.
Leave to cool in the tin for 10 minutes before removing and transferring to a wire rack.
Tip: Try one of these delicious variations! Simply add 50g of any of the following ingredients to the batter before transferring to your prepared tin:
Did you know? Overripe bananas are fantastic for baking as they have a softer texture and a more pronounced flavour and sweetness. If you don’t have overripe bananas, place some whole unpeeled bananas in the oven at 160°C for 15-20min or until the skin is browned all over. Allow to cool before peeling and using.
1 box NOMU MiniMakes Spiced Cake Batter Mix
2 large eggs
¼ cup (60 ml) vegetable oil
¼ cup (60 ml) milk
1 banana, peeled and mashed (about 90g-100g)
Preheat your oven to 160°C and grease and line a 21 x11cm loaf tin with baking paper.
Whisk the eggs until frothy, then mix in the vegetable oil and milk until well combined. Add the cake mix and stir to form a smooth batter. Lastly, fold in the mashed banana.
Pour the batter into the prepared tin and bake for 50min – 1 hour or until cooked through when tested with a skewer.
Leave to cool in the tin for 10 minutes before removing and transferring to a wire rack.
Tip: Try one of these delicious variations! Simply add 50g of any of the following ingredients to the batter before transferring to your prepared tin:
Did you know? Overripe bananas are fantastic for baking as they have a softer texture and a more pronounced flavour and sweetness. If you don’t have overripe bananas, place some whole unpeeled bananas in the oven at 160°C for 15-20min or until the skin is browned all over. Allow to cool before peeling and using.
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