When your fruit basket is weighed down by a bunch of over ripe bananas that nobody in the family (including you) will touch, you know something HAS to be done to avoid the fruits from going straight to the bin. Well, that's exactly how this cake happened to happen in my kitchen. Otherwise I am not much of a baker and would never ever volunteer to bake a banana cake, of all things..... ;)
Flour / Maida - 2 cups
Sugar - 3/4 cup
White Oil - 1 cup
Baking powder - 1 tsp
Vanilla Essence - 1 tbsp
Fresh Cream / malai - 3 tbsp
Cinnamon sticks - 2-3"
Broken Cashew - a handful
Salt - a pinch
1. In a mixie jar, put the following and mix:
a) peeled and chopped bananas
d) fresh cream / malai
Pour into a wok like vessel or mixing bowl.
2. In a container, pour the flour, baking powder, powdered cinnamon and a pinch of salt. Mix well.
3.Pour the dry mix into the wet one. Gently fold in to combine.
4. Add vanilla essence & cashew pieces. Fold in .
5. Pour the batter into a preheated and greased cake mould. The oven is to be preheated to 250 deg C for 8- 10 min.
6. Set the OTG in 'baking' mode, at temp 175-180 deg C for 45 minutes.
Insert a fork / toothpick into the cake and if it comes out clean, the banana cake is done.
Let it cool in the oven and then cut a thick slice ...the taste is mildly sweet with a hint of banana flavour.
Eat it just as it is . I had mine with chocolate sauce, garnished with roasted almonds! And despite being quite a banana hater, I loved the cake!!
This post is off to
1) Sudeshna's Blog (COOK LIKE A BONG) ' s CHRISTMAS EVENT;
2) Indrani's Blog Event SPOTLIGHT:HEALTHY BAKING which was originally announced here;
3) 'Fast & Quick Healthy Dishes - Guest hosted by Kalpana Sareesh of Life with Spices, on behalf of Priya of Priya's Versatile Recipes