Banana Cake

Banana cakes or at times called as banana bread is one of the most easiest cakes to bake. Moreover it’s very versatile, add in some cocoa powder to get a cocoa-banana cake or throw in some dried fruits or nuts or chocolate chips and the texture and taste enhances. If you replace the refined flour with whole grains and reduce the sugar and fat, this can turn out to be a healthy and

wholesome breakfast item. I have a couple of banana based bakes in the blog. Also check out banana muffins and banana cookies. There is even a yeasted banana bread. I usually replace the refined sugar with brown sugar or cane sugar or coconut sugar, making the bakes comparatively healthier.

This is a very simple eggless, butter free recipe perfect for your breakfast. Make sure to use all ingredients at room temperature. You can omit or add any nuts or dried fruits or chocochips. Bake it as cupcakes or a loaf cake or a round cake, it’s going to be perfect. The cake tastes better after few hours of baking, when the entire flavour of banana is absorbed. Also slice the cake only after it has cooled well. This will help the crumb to set and you will end up with neater slices.

I have used 240 ml cup. You can use any variety of overripe bananas. Make sure to mash it up well and mix it with other ingredients fast. Or else, the mashed bananas will turn black in colour. You can use any flavour less oil of your choice.

Ingredients:

• Whole wheat flour 150 gm
• Milk powder 1 tbsp
• Salt a pinch
• Baking soda 1/4 tsp
• Baking powder 1/2 tsp
• Curd 1/4 cup
• Oil 3 tbsp
• Mashed bananas 1/4 cup
• Brown sugar 1/4 cup
• Vanilla extract 1/2 tsp
• Almond slivers 2 tbsp

Method:

• Preheat the oven at around 150-160 degree Celsius for atleast 10 minutes.
• Grease a six inch round cake tin or mini bread tins with butter add dust it with flour
• Sieve the flour, salt and rising agents 10-12 times. This is to incorporate air into the flour and not to remember the bran.
• Mash the bananas with a fork and mix sugar, oil and curd into it.
• Whisk it well and add vanilla extract to it.
• Now slowly fold in the flour into this mixture. Add 1-2 tablespoon of milk if the batter appears too dry.
• Add some almond slivers into the batter.
• Pour the batter into the prepared mould and sprinkle some more almond slivers on top. Tap it gently to remove air bubbles.
• Bake for 25-30 minutes or till you get a golden crust or when a toothpick inserted into the centre comes out clean.
• Remove the tin from the oven and place it on a wire rack. Allow it to cool for 4-5 minutes.
• Gently transfer the cake onto a wire rack and cool completely.
• Slice and serve with a cup of milk/tea or coffee.

Notes:

• This is a very mildly sweet cake. It’s more like a healthy banana breakfast bread. You can increase the sugar by 2-3 tablespoon of you like.
• Slice only after the cake is cooled completely. This allows the crumb to set well.
• You can add half a teaspoon of cinnamon pow der if you like.
• Chocochips can also be added instead of almonds. Walnuts also go extremely well with bananas.
• Sieving a number of times helps to make your wheat breads softer and lighter.
• Milk powder can be omitted, though by adding milk powder, we can reduce the wheaty flavour of whole wheat.
• Use overripe bananas. The more ripe they are, the more sweeter and better it would be for such bakes.