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
- 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)
- 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.