Eggless Banana Cake

Eggless Banana Cake

Prep time:15 mins

Cooking Time:50 mins

Total Time:1 hr 05 mins

Servings: 6

Eggless Banana Cake recipe is a quick and easy recipe that gives a light  and soft cake. Whenever you have slightly  over ripe bananas in your house, use them in this cake recipe. Im sure you will be delighted at its  flavour and outcome. This cake has become one of the most loved cakes of our family. Now no more will you find any unattended over ripe bananas in the fruit bowl of our dining area. Moreover, the dash of cinnamon and nutmeg takes this cake to the next level. Simply divine...No one will ever believe that this soft and moist cake does not contain eggs!
Another point worth mentioning is ....cakes such as these taste supreme in their simplicity.Do not go overboard to frost or decorate these cakes. Just take a bite, close your eyes and enjoy its rapturous ecstatic taste. 

Ingredients:

Dry Ingredients:

• 175 grams (1.5 cups) all purpose flour / maida
• a pinch of salt
• 1 &1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon powder
• 1/4 teaspoon nutmeg

Wet ingredients:

• 1/2 cup  (120 ml) oil or melted butter
• 1 cup mashed banana (around 2-3 slightly overripe bananas)
• 120 grams (1/2 cup & 2 tbsp) powdered white sugar
• 1/4 cup milk
• 1.5 teaspoon vanilla essence
• 1/4 cup fresh plain hung yoghurt
• 1/3 cup mix of chopped walnuts, dried cranberries and prunes dusted with flour

Method:

1. Get all the dry ingredients organised.
   
2. Next, time to organise the wet ingredients
   
3. Preheat oven at 180 degrees Celsius for 10 minutes
4. Grease a tin and line it with parchment paper
5. In a a bowl sift together the dry ingredients - all purpose  flour, salt, baking powder, baking soda, cinnamon powder and ground nutmeg. Set aside.
   
6. In another bowl beat together mashed bananas, oil, sugar and vanilla essence.
   
   
   
   
7. Add the yoghurt and mix.
   
8. Add the flour mix  in small portions with the help of milk.Mix till just combined. Do not over mix.
   
9. Fold in the batter the chopped dried nuts and fruits.
   
10. Transfer this batter into the cake tin, tap slightly to release air gaps.
11. Place the cake tin in the preheated oven and bake it for 35-40 minutes. Do the tooth pick test . If the tooth pick comes out clean then the cake is done. 
12. In case you want to bake further, but it has browned on top; then cover the cake top with a foil and continue to bake for a few more minutes till cake is done. 
13. Let it cool completely then cut into slices and enjoy
    

Tips:

You can use  a combination of whole wheat flour  and  all purpose flour in the ration of 1:1 that is 3/4 cup whole wheat flour and 3/4 cup all purpose flour.

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