Banana cake / bread is one of our favourite tea time cakes. Banana itself is usually used as an egg replacer, so it is really easy to make an eggless cake with banana as the star ingredient. Last time I made it, I made it with maida and added choco chips, but now as I am trying most of my recipes with wheat flour, I also made the banana cake with wheat flour. And to keep the cake really healthy, I didn’t use choco chips but added chopped walnuts and it turned out so yum. Yes I tried a slice of the cake and loved it so much. It was not overly sweet and goes perfect with a cup of coffee. But if you like sweet cakes, you can add extra sugar as per your liking.
I also made a video for the cake in Tamil. Even if you don’t know Tamil, you can definitely understand with all the captions. Do take a look. I also baked this in my pan for my #bakingwithoutovenseries. I know so many of my readers who don’t own an oven but interested in baking. This series is for those who want to bake without oven. There is not much difference between a stove baked and OTG baked cake except for the browning on top as in stove we don’t have a heat source on top. But texture wise they are the same. I will also add some bread recipes in this series in future.
Makes a 6″ cake
Cup Used 200 ml
Whole Wheat Flour – 1 cup / 100 gm
Baking Soda – 1/2 tsp
Baking Powder – 1 tsp
Banana – 2 medium / 125 gm
Oil – 1/4 cup / 50 ml
Milk – 1/2 cup / 100 ml
Vanilla Essence – 1 tsp
Vinegar / Lemon Juice – 1 tsp
Organic Cane Sugar / Brown Sugar / Jaggery Powder – 1/3 cup / 65 gm
Walnuts – 1/2 cup / 50 gm
Preheat pan or pressure cooker on medium low flame.
In a bowl peel the banana and mash it with a fork.
To that add in sugar, oil, milk, vanilla and vinegar.
Mix well until combined.
Mix together flour, baking powder, baking soda and sift it thrice in another bowl.
Add it to the banana mix and mix gently with a fork until combined. Do not over mix.
Now add the chopped walnuts reserving a few for the topping.
Gently fold them in.
Grease, line and dust a 6″ cake tin.
Transfer the batter and level the top.
Top it with the remaining walnuts.
Bake in the preheated pan for 40 – 50 minutes or until a tooth pick inserted comes out clean.
Cool on wire rack for 10 minutes.
Flip it out, remove the baking paper and return the cake to the wire rack.
Cool it completely before slicing.
Serve it with a cup of hot coffee or tea.