The light humour that is going around during the lockdown is that if you haven’t spoilt some bananas at home or tried using them in some dishes, then you haven’t really tried to manage the resources at home. Seriously?

Konkanis are known for their love for all parts of the banana plant. right from the leaf for serving, the fruits to eat, the fruit and the banana peel for chips, the stem for some soup and the flowers for a lot of dishes. The possibilities are actually endless. This is one fruit that can be eaten and used raw, enjoyed while ripe and with some effort savoured when over-ripe too.

But here in today’s blog, we have a lovely Eggless Banana Cake recipe that you must try!!

BANANA CINNAMON CAKE:

INGREDIENTS:

• Kasturi Special Atta 2 cups (Wheat Flour)
• Kasturi Sugar 1 cup
• Butter 125g
• Milk Powder 1 cup
• Baking Powder 1 tbsp
• Baking Soda 1/2tsp
• Mashed Bananas 4
• Cinnamon powder 1/2 tsp
• Vanilla essence 1tbsp
• Water

PROCEDURE:

• Preheat the oven at 180°C for 10 minutes and simultaneously prepare the batter.
• Prepare your Baking mould by brushing a layer of Vegetable oil to grease it well and then dust it with flour.
• Mash the bananas and add butter and sugar. Mix well adding a little water to help you mix it into a good paste. You can use this as it is or even blend it with a blender for a more moist and soft cake.
• Sieve and sift all the dry ingredients well.
• Add the dry ingredients to the banana mixture and make a nice cake batter (similar to idli batter) by adding as much water as required to get the mentioned consistency.
• Pour the dough into the Baking tin. You can top this with nuts, raisin, choco-chip, etc.
• Bake the cake at 180°C  for 15 minutes and 140°C for 30 mins.
• Check the cake with a tester. Once baked, allow the cake to cool and de-mould it.

If you try this recipe and you loved it, do write to us and let us know.

We would love to hear from you.