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I have come across countless recipes for making this cake, it was really confusing which one to use. Anyway, I had to start somewhere so I picked this one which I found in a book at home, making some small changes wherever necessary. The main intention was to find out how good a substitute ripe banana is for eggs. Turns out, very!

In my circle of friends there are some people who are strict vegetarians. When I want to bake them a cake on occasions it becomes a bit difficult. This recipe is a sure shot solution to such problems. Its one of the best eggless cakes that I have had. Simply because the texture was as good as the cakes that contain eggs.

A very cute thing happened when I was making it. My maid was wondering why I was baking a cake out of bananas. I tried to explain that I like cakes very much. She said so cutely “There is a very nice bakery right outside the apartment where you get such cakes, why are you taking the trouble?” 🙂

Ingredients :

  • 1 ripe banana ( long variety )
  • 3/4 cup flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1.5 tablespoon milk
  • less than 1/2 cup brown sugar
  • less than 1/2 cup butter
  • 4 walnuts, finely sliced

Procedure :

  1. Puree the banana with the sugar and milk in a mixie jar.
  2. Sieve the flour, baking powder and baking soda together.
  3. Beat the butter until light.
  4. Mix in the banana batter and the dry powder alternately into the butter and beat well.
  5. Add more milk if required. The mixture should just drop off the spoon, also known as ‘dropping consistency’
  6. Dust the walnut slices with flour and mix them into the batter.
  7. Grease and dust a cake mould. Pour the cake mix into it and place in an oven preheated at 180 Deg C.
  8. Bake at 180 Deg C for about 25 mins.
  9. Take the cake out of the oven. Brush the surface with milk and place back in the oven for about 5 mins. This will give it a shine and brownness on the crust.
  10. Take the cake out of the oven and cool on a wire rack. Cut out your slices and enjoy!

Please NOTE :
I always wondered how the homemade cakes that are sold in the market ( yes, you read it right! 🙂 ) have such a glossy surface. I attempted the milk glaze which seemed really easy and safe to try. I was happy with the results as I got a good glaze on the surface without altering the taste.

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