1 and 3/4 cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ tsp ground cinnamon
One cup white sugar
1/2 cup or 1/3 cup brown sugar (it can be either amount)
One stick or half cup of unsalted butter
1/3 cup oil
2 eggs at room temperature (you can put them in a bowl of tap water to bring them to room temperature)
2-3 mashed, ripe bananas
1 tsp vanilla essence
1/3 cup of milk at room temperature
1/4 cup of chopped walnuts (optional)
First, oil and flour a bundt or a tube pan, and turn the oven on at 350 0r 175, depending on the kind of oven you have. Now, sift all the dry ingredients. Next, mix eggs, butter, oil and the two kinds of sugar in a bowl. Add the flour mixture, beat. Add mashed bananas and vanilla essence. Finally, add the milk and beat. If you’d like, you can also stir walnuts in the batter. Do not beat too much as you are introducing a lot of air into the batter. Bake for about an hour. Check the bread with a tooth pick or a butter knife. If it comes out dry, you are in pretty good shape.
If you don’t have brown sugar, you can use extra white sugar. Brown sugar brings a richness to the flavor of the bread.
One Cup Canola Oil
4 Eggs, at room temperature. Take eggs out of the refrigerator, and put them in a bowl full of tap water. This will move the temperature of the eggs faster to the desired room temperature.
One Cup Sugar
One and a half Cup Flour
Two teaspoons baking powder
One tablespoon liquid vanilla
Splash of milk
Heat the oven to 350F. Take a bundt pan or any ten-inch tube pan. Spray the cake pan with any baking spray. If you do not have any baking spray, put a few drops of oil in the cake pan. Spread the drops of oil with the help of a paper towel or a brush. After oiling the pan, sprinkle flour over the oiled cake pan. Sift the flour and the baking powder together, put it aside. In a large bowl, mix the oil and sugar with an electric mixer. Add eggs, one at a time and mix. Add the flour mixture to the batter. Finally add vanilla and a splash of milk. Now bake for about fifty minutes, or until the cake looks golden.
The credit for this recipe goes to a good friend of mine named Rozina Siddiqui. Not only is she a fantastic cook, but she is also a spectacular person. I am inspired by the way she approaches life. She brings a lot of positive energy with her presence. This is one of my favorite recipes because it takes anywhere between 8-10 minutes to put together, and the result is superb. It will leave people asking for more, and the recipe.
Two cans of Condensed Milk (they are 7 ounces each)
3/4 cup of Sugar
1 Tablespoon of Vanilla
Take the sugar, melt it in a pan by itself and pour this molten sugar into a loaf pan. Preheat oven to 375 degrees Fahrenheit and on some stoves it could be 190 Celsius. Fahrenheit is used mainly in the United States, and Celsius is used in England. Also for Gas Mark ovens, the setting would be at 5.
Open cans of condensed milk, pour into a mixing bowl. Now fill the same empty condensed milk cans with milk, and add to the condensed milk in the bowl. You don’t have to fill the two condensed milk cans with milk, you can fill one and a half empty cans with milk. Crack the eggs into the condensed bowl one by one, and add the vanilla. Mix this custard by a fork or a hand mixer, and then heat it gently on stove-top at slightly less than medium heat. Heat for about 5-6 minutes, stirring constantly to make sure that the eggs aren’t cooking. Pour the egg custard into the loaf pan with the molten sugar. Finally, take a larger dish, fill with hot water and put the loaf pan inside the hot water dish. Bake at 375 for about one hour. When you notice that the top is a nice caramel color, take the pudding out and cool it on a counter top. After it is cooled down, put it inside the refrigerator overnight or at-least 5-6 hours before serving.