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Another Banana Cake - David Lebovitz inspired

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 usi


  • 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.


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