Adapted From:
My Culinary Experiments
Ingredients:
Ripe or Over Ripe Bananas - 4 medium sized (300 gm)
Granulated Sugar - 3/4 cups
Vanilla Extract - 1 tsp
Vegetable Oil - 1/2 cup plus 2 tbsp
Multigrain Atta - 1 cup
All Purpose Flour - 1/2 cup
Cornflour - 1/2 tbsp
Salt - 1 pinch
Baking Powder - 1 tsp
Milk - 2 tbsp
Baking Soda - 1/2 tsp
Vinegar - 1 tbsp
Mixed chopped Nuts (pista, badam, walnuts, cashews) - 1/4 cup
My Culinary Experiments
Ingredients:
Ripe or Over Ripe Bananas - 4 medium sized (300 gm)
Granulated Sugar - 3/4 cups
Vanilla Extract - 1 tsp
Vegetable Oil - 1/2 cup plus 2 tbsp
Multigrain Atta - 1 cup
All Purpose Flour - 1/2 cup
Cornflour - 1/2 tbsp
Salt - 1 pinch
Baking Powder - 1 tsp
Milk - 2 tbsp
Baking Soda - 1/2 tsp
Vinegar - 1 tbsp
Mixed chopped Nuts (pista, badam, walnuts, cashews) - 1/4 cup
Dark Chocolate Chips - A handful
Method:
1. Preheat oven to 180 degrees C for 10 minutes.
2. Grease an 8 inch baking pan on the bottom and all sides with butter and line the base with a disc of butter paper or parchment paper.
3. Peel skin of bananas and mash nicely without any lumps.
4. Sieve together the flours, baking powder, corn flour, and salt, preferably 2 to 3 times to make the cake fluffier and aerated. Keep aside.
5. In a mixing bowl, add mashed bananas and the oil. Whisk well together.
6. Add the sugar and vanilla extract. Whisk until the sugar is dissolved and well combined.
7. Add the sifted flour little by little and fold the mixture gently. Do not whip or vigorously mix.
8. Pour the milk and fold gently.
9. Add the chopped nuts and fold gently.
10. Mix baking soda and vinegar in a small bowl and allow it to foam. Add this quickly to the cake batter and fold into the cake batter. The batter will be thick. Sprinkle the nuts and chocolate chips over it and press slightly with the spatula.
11. Pour the cake batter into the greased cake tin and spread evenly with a spatula working very gently. Also, give a gentle tap to release air bubbles if any. Bake at 180 degrees C for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
12. Allow the cake to cool in the tin for 5 to 10 minutes. Carefully remove from the tin and flip onto a wire rack. Peel off the parchment paper and allow the cake to cool down completely and then store in an airtight container.
The cake when done was really soft and sweet with the good flavor of the bananas. I used ripe robusta bananas for this cake. I cut the cake into small bite sized pieces for easy use.
Notes:
Cracks may appear on the top of this cake which is quite common, not to panic. If the cake is becoming very dark, cover the top with aluminium foil. The baking time and temperature may vary from oven to oven.
Method:
1. Preheat oven to 180 degrees C for 10 minutes.
2. Grease an 8 inch baking pan on the bottom and all sides with butter and line the base with a disc of butter paper or parchment paper.
3. Peel skin of bananas and mash nicely without any lumps.
4. Sieve together the flours, baking powder, corn flour, and salt, preferably 2 to 3 times to make the cake fluffier and aerated. Keep aside.
5. In a mixing bowl, add mashed bananas and the oil. Whisk well together.
6. Add the sugar and vanilla extract. Whisk until the sugar is dissolved and well combined.
7. Add the sifted flour little by little and fold the mixture gently. Do not whip or vigorously mix.
8. Pour the milk and fold gently.
9. Add the chopped nuts and fold gently.
10. Mix baking soda and vinegar in a small bowl and allow it to foam. Add this quickly to the cake batter and fold into the cake batter. The batter will be thick. Sprinkle the nuts and chocolate chips over it and press slightly with the spatula.
11. Pour the cake batter into the greased cake tin and spread evenly with a spatula working very gently. Also, give a gentle tap to release air bubbles if any. Bake at 180 degrees C for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
12. Allow the cake to cool in the tin for 5 to 10 minutes. Carefully remove from the tin and flip onto a wire rack. Peel off the parchment paper and allow the cake to cool down completely and then store in an airtight container.
The cake when done was really soft and sweet with the good flavor of the bananas. I used ripe robusta bananas for this cake. I cut the cake into small bite sized pieces for easy use.
Notes:
Cracks may appear on the top of this cake which is quite common, not to panic. If the cake is becoming very dark, cover the top with aluminium foil. The baking time and temperature may vary from oven to oven.
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