Eggless Banana walnut cake
When it comes to eggless baking, banana loaves or cakes are the most forgiving. Over-ripe, pureed bananas lend the perfect element of structure to the cake. This helps the cake to hold the shape once baked. Some recipes call for a cup full of banana puree, however, I restrict myself to using puree of 2 medium sized bananas. I found that sometimes the cake turns out a bit dense in the centre as the fruit makes it heavy.
Here is my tried out recipe for an easy banana cake -
1 and ½ cup all-purpose flour /Maida
½ cup refined oil (any flavourless/odourless oil)
0.5 cup plus 2 spoons powdered sugar - can adjust sugar to up to 3/4th cup for sweeter cake
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large ripe bananas
1/2 cup yogurt
1/2 cup milk
1 teaspoon vanilla extract
1/3 cup roughly chopped walnuts
1. Butter and line an 8 inch round pan or loaf tin.
2. Preheat the oven to 180 degrees.
3. Mash the bananas using a fork or whisk till they form a silky banana puree. Keep aside
4. Beat oil, sugar and yogurt for two minutes.
6. Add 1/3rd of flour ingredients to the sugar mix and gently mix with a spatula
7. Add a half of the banana puree and fold in. Follow with another third of the flour.
Now add remaining banana puree, milk and flour Fold in all the ingredients in this manner – add egg, add 1/3rd dry mix, add banana puree and buttermilk, add remaining dry mix
8. Lastly add vanilla and fold in a handful of chopped walnuts, reserving a few for the top
9. Pour in the baking pan/tin and bake for about 30 mins in a convection oven
10.When taken out of the oven, wait for 10 mins before demolding the cake
11.Slice and serve with tea