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Tuesday, 28 April 2009 06:20 |
Ever had an experience that the bananas get ripe very quickly in summers and you end up trashing them. Well, now you will not have to throw them, you can use them to make really delicious banana bread.Banana cakes take very well to the egg less version of cakes, primarily because they have a lot of body in them. These cakes are delicious anytime of the day, with or without walnuts.
Baking Time: 45 minutes at 180 C
Ingredients
- 1.5 cups of all purpose flour (wheat flour can be used as well)
- 3/4 cups brown sugar (demerara sugar) or white caster sugar
- 1.5 teaspoons baking powder
- 1/4 cup melted butter
- 1 cup mashed bananas (use over ripe ones)
- 1 cup yogurt
- 1/4 cup coarlsely cut walnuts
- 1 teaspoon vanilla essence
Method
Preheat the oven to 180 C.
Whisk the butter and sugar until smooth. Add in the bananas, and yogurt and mix well until fluffy.
Sift the flour and baking powder.
Add little flour at a time to the banana mixture and combine until well blended. Add in the walnuts and fold in gently.
Grease the Bread Loaf Pan or any other Cake Tin which you wish to bake in. Transfer the cake mixture into the pan/tin and bake in the oven for 35 - 40 minutes or until done. This you will know when you insert a clean toothpick or a knife and it should come out clean.
Note: Baking Time differs from oven to oven. Also not that this cake is moist, so some amount of cake might be sticking to the toothpick, its ok for it do be so. It should not be raw, it should be baked.Serve warm with a cup of coffee or cold with some creamy whie custard sauce.
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