Banana Muffin with Blueberries, in Vegetable Oil
by Editorial Staff
Delicacy-baking in vegetable oil! The cake is so aromatic and amazingly tasty that it is impossible to believe how this miracle can be created from flour, eggs, bananas and blueberries. Despite the fact that blueberries are expensive now, this recipe will work out perfectly the first time.
Ingredients
- Overripe bananas – 2-3 pcs. (without peel – 195 g)
- Fresh blueberries (or blueberries) – 150 g
- Refined sunflower oil – 125 ml
- Chicken egg, C1 – 2 pcs.
- White sugar – 205 g
- Wheat flour, premium, sifted – 205 g + for sprinkling the mold and rolling the berries
- Baking soda – 6 g (or 1 teaspoon with a small slide)
- Sea salt, fine – 1 teaspoon without top
- Baking powder – 0.5 teaspoon
- Ground cinnamon – 0.5 teaspoon
- Ground nutmeg – 0.5 teaspoon
- Vanilla essence – 2 teaspoon
- or vanillin – double serving at the tip of a knife
- Butter, room temperature – for greasing the mold
Directions
- Lubricate the pan with butter (margarine will give water, you cannot use it). I have a silicone mold, so it’s more convenient to work with cupcakes. Sprinkle a greased pan with flour, shake off excess (or use cooking flour spray for baking). Turn the oven 180 degrees. Set the wire rack in the middle.
- Combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a deep bowl. Now attention! To enrich the dry mixture with oxygen, we will do the following trick: put cling film on the bowl with the ingredients (if you do not want to get a flour storm in the kitchen) and fasten it tightly. Make a hole in the center of the film and insert the mixer attachments into it. Whisk dry mixture for 1 minute. What for? We have banana and blueberry, which weigh down the dough, so we need oxygen to lift it up and make it easier for baking powder and baking soda.
- Break eggs into a separate medium mixing bowl and shake lightly with a whisk or fork.
- Add sugar, vegetable oil, vanillin to the eggs and mix at the lowest speed with a mixer for 30 seconds.
- Rinse the blueberries and pat dry halfway with a paper towel. Prepare a bowl of flour (arbitrary amount). Now add the berries to the flour and roll. Transfer the berries to a sieve and sift the excess flour into the sink. Transfer the blueberries to an empty plate. Why is this done? Berries, boned in flour, will stick better at the top and in the middle of the dough, they will not all slide to the bottom at once. In the case of baking muffins in vegetable oil, 70-80% of the berries slide down. This method keeps them in a ratio of 40-50%.
- Peel the bananas, weigh and transfer to a bowl. Mash with a fork to more or less puree. Add the bananas to the egg and sugar mixture and use a fork to spread the puree over the liquid (do not use a mixer) for 30 seconds. The banana puree will be unevenly distributed in chunks – this is absolutely normal.
- Add dry ingredients to liquid ingredients in two steps, stirring only with a fork for 30 seconds each time (do not use a mixer).
- Insert the berries into the dough, stirring gently with a fork (try to keep them whole) for 30 seconds.
- Place the dough in the prepared mold and place in the preheated oven. The procedure for baking a banana cake with blueberries is as follows: bake like this for 30 minutes, then another 20 minutes with a sheet of foil on the surface of the mold. Do not “wrap” the form with foil, the sheet should lie flat on top, like a cookie on a glass of milk, ie. there must be some circulation of hot air, otherwise the cake will rot from excess water.
Attention! If you have convection, then everything is individual. - After 50 minutes, check the cake with a toothpick: if it comes out dry, it’s done. By itself, a banana cake made with vegetable oil will turn out to be soft and slightly moist, do not expect it to be dry like baba rum, it is more like Finnish lemon in texture. If the cupcake is not ready, hold it for another 5 minutes, but this is the maximum. Remove the finished cake from the oven and let it rest for 15 minutes.
- Prepare a rack for cooling baked goods. Cover the cake with your palm or a flat plate and turn over the pan. The cupcake will turn upside down. Now turn it over again, already on the cooling rack, “head” up, and leave the cake to cool for another 15 minutes (do not rush to cut it, let it “come to mind”).
- Now the muffins can be eaten with bananas and blueberries. I usually cut it into square pieces and after the cake has cooled down, put the pieces in a glass dish, cover it with food wrap and store it on the table for a day or two. I am sure you will love this uncomplicated recipe for banana cake made with vegetable oil.
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