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?” 🙂
- 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
- Puree the banana with the sugar and milk in a mixie jar.
- Sieve the flour, baking powder and baking soda together.
- Beat the butter until light.
- Mix in the banana batter and the dry powder alternately into the butter and beat well.
- Add more milk if required. The mixture should just drop off the spoon, also known as ‘dropping consistency’
- Dust the walnut slices with flour and mix them into the batter.
- Grease and dust a cake mould. Pour the cake mix into it and place in an oven preheated at 180 Deg C.
- Bake at 180 Deg C for about 25 mins.
- 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.
- 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.