Sorghum Banana Cake
As I was going through my draft folder, I realised that this was an old post waiting for some final touches before it can be published. So, without much delay here I am updating this recipe without much ado. This is a gluten free recipe made with jowar aka Sorghum flour flavoured with ripe bananas.
This is a simple recipe without any fancy ingredients. Almost everything used in the recipe will be found in all kitchens. I am sorry that I don’t have any pictures of the slices as it was gifted to a friend. Promise to post the slice picture when I bake it next:) let me go ahead and publish this post and clear my pending drafts. Till then happy baking.
Ingredients:
- Jowar/sorghum flour 50 gm
- Almond flour 20 gm (20 almonds)
- Baking powder 1/4 tsp heaped
- Baking soda 1/4 tsp
- Fresh curd 1 tbsp
- Oil 3 tbsp
- Ripe banana 1
- Cane sugar 4 tbsp
- Almond slivers for garnish
- Walnuts 5-6
- Vanilla extract 1/2 tsp
- Milk 1-2 tbsp
- Cocoa powder 1 tsp for dusting
Method:
- Preheat the oven at around 150-160 degree Celsius for at least ten minutes.
- Grease a small loaf pan or a four inch round cake tin with butter and dust it with flour.
- Grind around 20 almonds into a semi find powder in a mixer.
- Sieve the Jowar flour, rising agents and almond flour for 10-12 times.
- Mash the banana with a fork and add curd, oil, milk and sugar to it. Whisk it well.
- Add the vanilla extract and mix.
- Toast the walnuts and chop them into small pieces. Add this to the dry ingredients.
- Gently fold the dry ingredients into the liquid mixture.
- Pour half of the batter into the prepared cake tin.
- Now take a teaspoon of cocoa powder in a sieve and dust it on top of the batter.
- Pour the remaining batter on top of this cocoa powder.
- Smoothen the top with a spatula and sprinkle almond slivers on top.
- Bake the cake for around 30 minutes or till a toothpick inserted into the centre comes out clean.
- Remove the tin from the oven and allow the cake to cool for 4-5 minutes.
- Transfer the cake onto a cooling rack and cool well.
- Slice and serve with love 🙂
