¾ cup sugar
¾ cup canola oil
1 cup mashed bananas
1 ½ cups standard flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
Preheat the oven to 180C, and line your cupcake or muffin tray with paper liners.
Place the sugar and oil in large bowl and mix well.
Add the eggs one at a time, beating thoroughly before stirring in the mashed bananas.
Combine the dry ingredients in a separate bowl and sift into the banana mixture. Stir in gradually until just mixed, don’t stir too much or your cupcakes will be rubbery!
Spoon the mixture into the paper liners. Bake for 15-20 minutes or until a skewer pushed into the middle comes out clean.
Stand the cupcakes for a few minutes to set them, then remove the cupcakes to a wire rack to cool. When cold, spread with icing. I used chocolate icing but cream cheese or lemon icing is delicious too.