Banana muffin with cornmeal that is ready in 15 minutes

If you're one of those people who loves practical day-to-day preparations, you're going to love this one. banana cornmeal cake recipe. So, watch the step-by-step now and make this delight for your snack!

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This cupcake is ready in 15 minutes and does not need to go in the oven, as it is fried in a frying pan and is super tasty. As for yield, it serves up to 5 servings. In addition, as the recipe does not use wheat flour, the cake can be consumed by celiac people, that is, people who cannot eat gluten.

Banana and cornmeal muffin recipe

Ingredients

• 1 cup of cornmeal (200 g)
• 2 ripe bananas
• 1 drizzle of vegetable oil for frying
• 1 whole egg
• 60 ml of milk
• 1 tablespoon sugar
• ½ tablespoon cornstarch
• 1 tablespoon (dessert) chemical yeast

Method of preparation

1. In principle, mash the bananas with a fork;
2. Next, add the sugar and egg, and mix well;
3. Done that, add the cornmeal and mix. Add the milk and cornstarch, mix a little more, then add the yeast and stir for about 2 minutes;
4. Heat a small non-stick frying pan with a drizzle of oil and pour a little of the dough (since the yield is 5 servings, you should put enough for one cookie each turn);
5. After that, cover the skillet and wait a few minutes until the underside is browned, then turn to brown the other side;
6. Do this until all the dumplings are fried. Finally, you can sprinkle some powdered sugar and cinnamon on top to spice it up and make it even tastier.

You can also prepare an even faster and simpler version of this cupcake, just use bananas and cornmeal. An addendum is that, in this way, the recipe is a little less sweet than the original. So if that's not a problem for you, you can do that too.

This recipe is ideal for breakfast or an afternoon snack, but of course you can consume it at your preferred time. This delicacy is sure to become one of your favorite snacks!