I never tire of making banana cakes (or bread if you like to call it that). Banana cake was the first thing I ever baked and it has remained a hot favourite. Besides, now that we are trying to avoid eggs in baked products too, it is fun to look at innovative ways to bake our favourite goodies by using interesting substitutes like yoghurt, coconut milk, coconut water, flaxeed paste etc.

For a banana cake, since bananas are a great binding agent anyway, use of adequate baking powder and replacing the liquid part of the eggs with a liquid of our choice seems to work pretty well.

I came upon this beautiful piece of cake on one of my favourite blogs, and I had to tie my apron on immediately. This was over 2 months ago and the cake turned out so moist and delicious, we simply loved it. In that one, I had sprinkled poppy seeds and arranged a sliced firm banana on the top – in addition to mashed ripe bananas in the mix. The banana slices caramelized to a yummy brown colour and deep rich taste. Unforgettable. I do remember having taken pics, but will take me a while to fish them out.

Today’s version looks plane Jane in comparison, but I can already smell the sweet heady aromas, as it is baking.

Here’s my recipe adapted from David Lebotitz’s blog.

Dressed up BANANA CAKE

Time taken – Around one hour

Makes one loaf

Another Banana Cake - David Lebovitz inspired

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Ingredients

1/2 cup all purpose flour (Maida)
1 cup whole wheat flour (Atta)
1 tsp baking powder
xbd tsp baking soda
xbd tsp salt
1 tsp cinnamon ground
xbe cup jaggery crushed
4 tbsps coconut water coconut milk or
2 bananas medium sized , very - ripe
1/2 cup yoghurt (homemade dahi)
xbd tsp vanilla extract
2 tbsps ghee butter canola oil or or (plus some more for greasing baking tins)
1/3 cup walnuts nuts or mixed
banana thin slices of (few)
1 tsp sugar

To sprinkle over the top for decoration before baking

pinch cinnamon powder (optional)
pinch poppy seeds ( optional)

Instructions

Preparation: Butter a 9-inch (23 cm) square pan or a loaf pan. Preheat the oven to 350F (180 C).
Sift together in a bowl the flours, baking powder, baking soda, salt, and cinnamon.
In a mixer, put in the bananas, jaggery, coconut water and yoghurt. Blend into a fine puree.
In a large bowl, place the melted ghee. Add the puree into this along with vanilla essence.
Make a well in the center of the flour mixture and stir in the wet ingredients with a spatula until almost mixed. Add in the nuts and stir until just combined, but don't overstir: stop when any traces of flour disappear.
Scrape the mixture into the prepared pan - top with banana slices nicely arranged, sprinkle sugar and cinnamon with some poppy seeds over the top and bake for 40 minutes, or until the center feels lightly-springy and just done.
Cool on a wire rack.

Notes

Notes:

This cake is very low in fat, from the two tbsp used. Sugar is replaced by jaggery which is a healthier source of sweetness, not to mention the lovely golden brown colour it imparts. Eggs are replaced by coconut water and 2/3rds of the the AP flour is replaced by whole wheat flour, adding to the fibre content.

I have also tried using 1/4th cup Semolina and 3/4 cup whole wheat flour, for a cake with added texture. Diabetics can enjoy a slice of this cake too, right after lunch or dinner without worrying about shooting up their blood sugar too much.

A word about WBB for December - I was trying to contact the blogger who had confirmed to take up this month until this week, and since I haven't received a response yet, I am assuming it is quite late to start the proceeds for the month. However your hostess for Jan is in the loop and I shall request her to announce the event by end Dec / early Jan for the first edition of WBB in 2008. In the meanwhile, you can expect a recap from me about WBB 2007 soon!

Other banana delights on Saffron Trail:

Eggless banana cardamom loaf

Honey banana muffins

Steamed / Microwaved Rava Banana cake

Morning Glory muffins

Comments

Padmaja says: December 14, 2007 at 1:10 pm

Oh yes!! Two post already, Now thats like our amazing nandita!!Cool!! and hey when I go around our blogging now a days, i see cookies n cakes n celebrations!!Your cake looks lovely and it might have just creeped into my christmas menu as our additions to the list of guests hasn’t stopped and so my menu!!!Nice to have u back and look i already started chatting away!!have a great weekend

Shankari says: December 14, 2007 at 4:27 pm

I like the idea of coconut water and jaggery, gives it that Indian touch…

Namratha says: December 14, 2007 at 4:27 pm

Wow Nandita, eggless Banana cake, now that’s good eating! Looks yummylicious 🙂

Shantanu says: December 14, 2007 at 6:02 pm

Looks fantastic! Also makes me wonder why oh why we cannot get banana-nut muffins in Pune?

Mansi says: December 14, 2007 at 9:08 pm

Nandita, looks like u r back in form girl:) good for you!banana cake or bread is almost everyone’s favourite…I’m busy baking for the holiday season too, so might just squeeze this one in:D

Mythreyee says: December 14, 2007 at 10:43 pm

OMG! such lovely recipes. Thanks for sharing the different versions of baking banana.

sunita says: December 14, 2007 at 11:28 pm

Now who can tire of a cake like that…not me 😀

Seema says: December 15, 2007 at 12:33 am

Thats a nice one.. so many blogger friends into cake baking.. guess its the time of the year!! Its nice to have different versions.. nice one!

evolvingtastes says: December 15, 2007 at 1:05 am

Nandita, that looks lovely. Good to know that yogurt works in place of sour cream too.

Nagalakshmi V says: December 15, 2007 at 10:45 am

wow! that was quick!

Sagari says: December 15, 2007 at 3:45 pm

cake lookssss delecioussssss and i love the above grater lovely post

Kamini says: December 24, 2007 at 4:42 am

Nice to see you back in the swing of things! I love banana cake and am always on the look out for new variations, so I’ll certainly give this one a try.Wishing you and all your readers a very happy new yearKamini

Anamika says: December 24, 2007 at 10:46 am

Hi NanditaAm visiting your blog for the first time and am much impressed by what you offer on the blog. Theres a lot to learn and make. Greeting come to you from Botswana from a fellow blogger, who now love making cakes. Do visit the blog whenever you can.Happy holidays for now.

k says: January 17, 2008 at 9:54 am

Hi Nandita,your blog is really enchanting.I haven’t baked as yet ever but would love to do so.would a normal OTG do for baking or do i need to look for something else?k

Veggie Hut says: January 11, 2010 at 10:07 am

Hey, just added your blog to my reading list.. I am always looking for eggless bakes.. and I am glad to have come across yours..Do drop down to mine atwww.theveggiehut.blogspot.comCheersJyoti

Scarlett O'Hara says: October 25, 2010 at 6:05 am

Made this over the weekend. Huge hit, it was! 🙂

M@nju's says: June 10, 2011 at 9:09 am

Hi Nandita,The cake recipes look absolutely yummmmmmm………. Is there any way that we can try these out in a microwave???

Bhavna says: April 26, 2018 at 5:19 pm

Few of the measurements are not clear. They appear as xbd and xbe. Can you fix the format?

- Nandita Iyer says: June 12, 2018 at 3:08 pm
  
  yes looking into it

Another Banana Cake – David Lebovitz inspired