Dry Ingred -
Whole Wheat Flour 1 1/2 cups
All Purpose Flour (Maida) 1 1/2 cups
Baking Soda 1 1/2 tsp
Baking Powder 1 1/2 tsp
Salt 1 tsp
Chopped Nuts 1/2 cup
Wet Ingred -
Ripe Bananas 4
Sugar 1 1/2 cups
Canola Oil 3/4 cup
Water 3/4 cup
Method
- Preheat the oven to 350 degree F.
- Sift all the dry ingredients except the nuts. Add half of the nuts after sifting
- Puree the bananas adding oil, water and sugar. Beat all the wet ingredients until well blended.
- Mix the wet and dry ingredients and beat them (for a min or two) to get a smooth batter.
- Add 3-4 Tbsp of water if the batter seems a little stiff.
- Gently spoon the batter into mini cups (If using cup liners, place them in a muffin plate and spoon the batter). Sprinkle the remaining chopped nuts on top of the spooned batter for 'that extra crunch'.
- Arrange the batter filled cups on a cookie sheet (or the muffin plate as is) and place in the preheated oven. Let it bake for 22-27 min or until a toothpick comes out clean upon piercing the center of the cup cake.
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