Today I am here with a soft/moist Eggless Banana Cake that I had bookmarked from Priti's blog which she had posted on 200th post. I have to confess here that I am not a big banana fan. But, I guess I found a way of using banana in daily intake using my baking. I had made a Banana Chocolate Bread and Eggless Banana Pancakes recently and this is an addition to the same saga.
I am going to re-write the recipe as I very slightly modified it. It came out very very soft, almost melt in the mouth kind, but no crumbles, just one great piece. Do you see how I portion controlled (last pic) just to make sure we don't hog ... lol. Thanks Priti for this recipe, it is such a great one as a dessert, snack and even breakfast.
Egg-less Banana Cake
All Purpose Flour - 1 cup
Granular Sugar - 3/4 cup
Ripe Banana - 1 1/4 cup, pureed (1 cup is good enough, I used extra quarter as that was left over and I didn't want to throw it)
Butter - 1/2 cup (You can use regular cooking oil here as well)
Fresh Curd/Yogurt - 1/4 cup
Fresh Milk - 1/4 cup
Walnut - 1/4 cup, chopped (I felt like I could have added more, so be the judge and add as much as you want)
Baking Soda - 1/4 tsp
Baking Powder - 1 tsp
Salt - a pinchPreparation
- Chop walnut and puree Bananas
- Beat sugar with yogurt until fluffy
- Add banana puree and mix well
- Add milk and beat well
- In a separate bowl mix flour with baking soda & powder
- Now, add flour mixture little by little in the banana mixture and combine everything well
- Add butter/oil and mix well until it blends with the mixture
- At the end just fold in walnuts
- Pour the mixture in a greased tin (I used a square one) and bake at 400 degree F for 30 minutes or until a toothpick comes clean.
We ate almost half of it, just like that, right after it cooled down with nothing else. But, feel free to use anything you like to top it with, some powdered sugar or ice-cream or any other frosting.
That's all for now. Take care till next post.