Convection Oven-Baked Banana Cake

This morning I was in the supermarket wondering what to cook for our breakfast. I wanted to bake bread but we don’t have bake wares, just a convection oven that was given to us as a gift for our wedding. I thought I could use the ceramic cups as muffin pans so I decided to give it a try.

I found all-purpose flour but there was no baking powder so it’s going to be useless. And so I opted for the ready-made mixture of flour, baking powder, butter and sugar to create a banana cake. All I had to do was buy banana and eggs to mix. This is my first time to bake, by the way. I used to cook pancakes but it’s through frying, not baking—thus, I’m a little bit excited to see and taste the bread I will be making with my own hands.

These are the ingredients of the banana cake:

-3 tbsps oil

-2 eggs

-1/4 cup water

-2 pcs ripe bananas (mashed)

-1 pack MAYA oven toaster banana cake mix 230g

I just combined all the ingredients and mixed them well, ensuring that the bananas are mashed. I then prepared the ceramic cups, greased them with oil before I poured the mixture.

After that, I placed the ceramic cups inside the oven and bake it under 165 degrees Celsius for 20 minutes.

And here’s the result:

A yummy but not that visually appealing banana muffin cake! Perhaps I should cook it in a lower temperature and longer duration. Will try again soon to know! Now I’m just a happy I did it!