Eggless Banana Cake Recipe

Written By Manu Saxena Kabra on Friday, November 4, 2016 | 1:30 AM

Moist, soft and delicious is what all of us look for in a cake. Banana Cake is one of that kind!!

Banana Cakes are super moist and are one of the most loved Team time cakes at home.

If you're new to baking, try this recipe. It's brilliantly easy to make and fills out house with a wonderful aroma. This cake stores well and will last a good 3-4 days in the fridge.

Ingredients:

2 medium to large ripe or over ripe bananas - 300 gms or 10.50 ounce

1.5 cups whole wheat flour/atta, 180 grams

1 tsp baking powder

½ tsp baking soda

5 tsp chocolate powder

a pinch of salt

½ cup fine sugar

1/c cup any butter/oil

1 tsp vanilla extract

5-6 chopped walnuts (optional)

1/2 tsp instant coffee (optional)

Procedure:

Step 1: preheat your oven/convection at 180 degrees degrees

Step 2: In a mixture add 2 chopped bananas, sugar, oil, vanilla essence and grind to paste. Mix well so that the oil mixes with the banana puree and the sugar dissolves.

Step 3: Mix and Sieve all the dry ingredients (whole wheat flour or maida, chocolate powder, instant coffee, baking powder, salt and baking soda)

Step 4: Now fold the above dry ingredient mixture to the wet mixture (Refer step 2).

Step 5: Add chopped walnuts and fold again.

Step 5: Do a consistency test - It should have a pouring consistency. That means when you take the batter in spoon and pour then it should smoothly drop.

Step 6: If its thick.. then add little milk or water.

If the batter becomes thin: Do not add more flour, it will disturb all the measurements.

Dont worry, it will just take few more minutes than usual time to bake a cake.

Step 7: Grease the baking mould and dust it with a little flour.

Step 8: Pour the batter into a baking mould and gently tap it on a platform (This will help escaping air trapped in the batter)

Step 9: Place the mould in a Pre-heated oven and let it bake for 25-30 minutes or till tooth pick insterted in the cake comes out clean. (at 180 degrees).

Step 10: Depending on the temperature in your oven and the size of your pan, the cake might take less or more time than mentioned here. the temperature varies from oven to oven. so take your call and keep an eye. the benchmark is that a tooth pick inserted in the cake should come out clean.

Step 11: Allow the cake to cool down unmould the cake. Slice and serve warm or cold.

Tips:

1. The temperature for all oven are different. So baking time may vary so bake for more time if it's still moist.
2. Adding nuts are optional but it does give a nutty flavor to the cake.
3. You could use refined flour or whole wheat flour for this cake.

4. Also instead of vanilla essence you could add cinnamon powder.

5. If the top of the cake starts browning then cover the top with an aluminium foil or butter paper.