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You just need these ingredients.
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This time, I used light brown sugar, olive oil, and soy milk.
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For equipment, all you need are these.
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You don't need a rubber spatula, measuring cup, sieve, or parchment paper!
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[Preparation] Grease the baking pan (I use a paper towel for this).
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Preheat the oven to 170C.
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Put the banana in a bowl and mash it with a whisk.
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*If you hold the whisk straight up, it'll be easy to mash!
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Put the bowl on a scale and add the sugar as you measure!
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Once added, mix it up.
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Crack the egg directly into the bowl.
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Add the oil and milk with a measuring spoon and mix it all up with the whisk.
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Add the rice flour as well, using the scale to measure.
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Use a measuring spoon to add the baking powder.
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Mix with the whisk until it is no longer powdery.
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Rice flour doesn't have any gluten, so you can just mix it up all you want without having to worry about forming too much gluten.
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Pour the batter into the greased pan.
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It's a bit runny, but that's okay!
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Put into the preheated oven and bake for 30 minutes.
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It's ready when a toothpick or skewer inserted into the cake comes out clean.
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It's so chewy.
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I doubled the amount and baked it in a square pan.
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I added sliced bananas on top.
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If you use a muffin tin, you can make 6 small muffins.
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I added sliced bananas on top.
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If you make it without the baking powder, it becomes really really chewy.
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I garnished it with sliced banana.
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I baked it into small donuts.
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This would be great as a gift!
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I made a heart!
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It's so cute I wanna eat it with cream!
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I recommend adding some chocolate and baking it in a muffin tin for a great Valentine's Day gift.
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Bananas and chocolate go great together.
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I reduced the rice flour from 100 g to 80 g and added 20 g of kinako plus black sesame seeds for Japanese-style muffins.
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I added 1 tablespoon of cocoa powder to make chocolate banana cake.
