Go bananas!!

I found this recipe on a food website and have been making this one for almost three years now, with my own ‘twists’ to it. This banana cake is simple to make and is a great idea if you have over-ripe bananas in the house. Serve this one warm with a scoop of vanilla ice cream for dessert or nibble on it just as it is. It is yummy! Trust me.

Eggless Banana cake

2 cups of maida (I generally use 1 cup maida + 1 cup whole wheat flour)
2-3 over-ripe bananas
1/4 cup vegetable oil
1 tsp cinnamon powder
A handful of walnuts or raisins (don’t combine both, it will over power the taste of the bananas)
1 tsp baking soda
1 cup sugar
1/2 cup milk
1/4 tsp salt
1 1/4 tsp vanilla essence

Sift the flour, soda and cinnamon powder, keep this aside. Mash the bananas, add sugar and the oil to this and mix well to form a smooth paste, you can leave little lumps of the banana as it is for more flavour. Add the salt and vanilla essence, give it a quick stir. Now add the flour mixture and fold it well, add the raisins/ nuts and mix to form a smooth batter without any lumps. Add the milk gradually as you mix to prevent the batter from becoming too dry, it is not necessary to use all the milk – stop once the batter is smooth. Bake in a pre-heated oven at 180 deg for 25 minutes or until golden brown and done. Use a loaf tin to bake this one, it is easier to cut into slices.


  • mitali August 16, 2011 at 9:49 pm

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  • mitali August 16, 2011 at 9:50 pm

    Hey, we have a convection microwave. But there's no oven. Will the cake still turn out well in the microwave? We use a beater for the mixture right?

  • Renuka August 20, 2011 at 3:23 am

    Yes Mitali, it will work still. But I've always found that the cakes in a microwave always turn better with eggs in the batter, also it doesn't become as golden-brown in a microwave.

    You will need to use a combination of convection and micro to 'bake' in the microwave.


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