This cake can be stored in fridge for upto a week. I'm using walnuts in it however you may completely omit this ingredient or use any dry fruit of choice or chocolate.
Serves: 4-6 People
Serving Suggestion: Serve freshly baked with fresh cream or fruit or serve as per choice.
Tools:
1 Medium
Cake Tin / Oven Proof Ceramic Dish – Already
buttered/oiled
1
Medium Bowl – To mix dry ingredients
1
Large Bowl – To mix all the ingredients
Food
Processor
Ingredients:
¾ Cup All Purpose Flour (Maida)
2 Medium size ripe Banana’s – Cut into medium pieces
¼ Cup chopped Walnuts – You can use any other nut of choice or
chocolate chips or omit this step
2 Tbsp Plain Yogurt
¼ Cup Olive Oil
1 Tsp Vanilla Essence – You may use banana essence or omit this step
5 Tbsp Sugar
½ Tsp Baking Powder
¼ Tsp Baking Soda
Pinch of Salt
5-6 Chocolate Chip for decoration - Optional
Method:
Note: Pre-heat the oven at 180c
- In a large bowl, mix flour, baking soda, baking powder and chopped walnuts evenly – Dry Ingredients
- Now in a food processor bowl, add ripe banana, oil, vanilla essence, yogurt, sugar and pulse for 2min (Or till banana’s are properly mashed and it forms a thick even paste) – Banana Paste
- Now empty the thick banana paste to a large bowl and carefully fold/mix the dry ingredients until a thick smooth mixture is formed. (Please make sure there are no lumps as it may result in uneven cake texture).
- Now pour the mixture into an oven dish (already buttered) and bake for 35mins at 180c. (Please keep an eye while the cake is being baked since oven settings differ)
- After 35mins, take the cake out of the oven and place it on a cooling rack for 10-15min.
- Cut into desired sizes and serve fresh.
Wow...this looks easy.i''ll try this as sonny loves banana cake
ReplyDeleteThanks Archana Di, sure do try and let me know how it turned out !
DeleteThis recipe arrived right at the right time as I have 4 overripe bananas on the counter just waiting ...
ReplyDeleteLolz, those banana's were calling me :) Enjoy the cake.
Delete