Bananas are the most popular fruit in the world. Bananas are one fruit you never need to throw out. When they are extra soft, they are great for cakes and muffins. Sweet, ripe bananas are the key to making a great banana cake. This is a recipe which uses really ripe bananas as the sugar content increases as they ripen, making them sweeter, and of course they are softer and easier to mash so they break down more easily in the cake batter.
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EGGLESS BANANA CAKE
Preheat your oven at 180 degrees C for minimum 10 minutes.
Peel and mash the bananas with a fork.
Sieve the all purpose flour, baking soda, baking powder, salt together 3 to 4 times so that they mix well with each other.Now add the semolina and once again sieve and keep aside.
In a bowl, mix the butter and the sugar. Add the banana puree , cardamom powder and mix well.
Now fold the dry ingredients into the wet ingredients very well. Use milk to make it a smooth batter. Add the raisins and fold again.
Pour the batter in a greased loaf pan or round cake pan. Gently tap and shake the pan.
Bake in the preheated oven at 180 degrees for 30 mins and then lower the temp to 160 degree and bake for rest 25 to 30 minutes or till tooth pick inserted in the cake comes out clean. if the top of the cake starts browning then cover the top with an aluminium foil or butter paper. Depending on the temperature in your oven and the size of your pan, the cake might take less or more time than mentioned here.
Once done, cool on a wire rack, slice and serve banana cake with tea or coffee. You can serve with chocolate sauce also.