Cameroonian Banana Cake

• Yield: 12 cupcakes
• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes

Ingredients

• 2 large bananas, or 3 small bananas
• 1 1/2 cups flour
• 1/4 cup of vegetable oil
• 2 large eggs
• 1/4 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon powder or nutmeg, optional
• A pinch of salt

Method

1. Prepare your baking tins by greasing or by lining with cupcake liners then set your oven to 350 Degrees Fahrenheit (About 176 Degrees Celsius).
2. Peel your dejected bananas and dump in a blender. Add in some water (about a quarter cup) and blend. If you are feeling like an Ajebota, use liquid milk to blend instead of water. Put that in your mixing bowl. It is the one and only mixing bowl you will need for this recipe. Praise the Lord.
3. Now crack open your eggs and dump in.
4. Pour in the vegetable oil. Give that a really good mix.
5. Now our friend, throw in flour, sugar, salt, baking powder and baking soda. Now mix until everything is in harmony.
6. Fill your prepared baking tin with the batter trying to make sure each cup has about the same amount of batter fill each to about 2/3rd.
7. Now top each of them with a few shakes of cinnamon powder. Please note that this is totally optional. Use a spoon to lightly swirl the cinnamon. Don't mix it. Just turn it in a little so it looks more appealing.
8. Alternately add half a teaspoon of ground nutmeg when adding the flour and other dry ingredients.
9. Bake in the preheated oven for about 20 minutes or until a toothpick inserted in one of the cakes comes out clean.