Measure all the dry ingredients, mix and sieve them and keep it ready.
Take the fully ripe banana and mash them or blend them.
While blending banana, add oil and blend till fluffy.
Add beaten eggs and blend till it turns out pale.
Now to this, add cane sugar, cinnamon powder and white sugar one by one while blending until well combined.
Fold in dry ingredients little at a time alternatively adding milk little at a time and folding. The batter has to come to a thick, sticky paste like consistency.
Preheat oven to 180 degree Celsius. Line the muffin tray with cups and drop the batter to less than 1/2 of the cup. Bake for 18-20 minutes.