Delicious, soft and moist cake that is ridiculously easy to make. I had tried lot many banana cake recipes earlier and finally felt this is the best one for the texture and taste. This banana cake can be made with whole wheat flour atta or a mix of wheat and plain flour or just with plain flour. This recipe works well when doubled, Since small cakes do not last in our home I double it when ever made. You can halve the recipe. This method yields a cake similar to the texture of a basic. The taste, texture and the delicate crumbs are just amazing. The second method I have shared in the step by step photos is made by just mixing the wet ingredients and then the dry ingredients. Then the wet with the dry. This method needs no creaming so it is just mix everything in the order and the batter is ready in minutes. This one too yields a cake with a good texture. But if you are looking for a bakery style banana cake that is light, fluffy, moist and airy, then I insist you go ahead with the first method shown in the video. There is no change in the quantity of ingredients used in both the methods. I rarely make frosting for the cakes unless for occasions just to avoid refined sugar. I have also shared a simple vanilla frosting in the recipe card which i sometimes make for this banana cake and butter cake. Simple Vanilla butter frosting ingredients 2 cups powdered sugar 2 to 3 tbsp. Soft butter 3-4 tbsps. Use milk only as needed to bind the sugar well so that it reaches a spreading consistency. Cool the cake completely and spread the frosting. Allow it to set before slicing. Recipe adapted from Method 2 Preparation for banana cake recipe 1. Preheat the oven to 160 C for at least 15 mins. You may adjust this to 170 C as it depends on the oven used. Sieve together flour, baking powder and salt. You can also add a bit of cinnamon powder if you like. Make sure all the ingredients are at room temperature. Butter, sugar, milk, mashed banana and eggs. If eggs are from refrigerator, heat 2 to 3 cups water in a bowl to very warm temperature. Place the eggs in very warm water for sometime. They come down to room temperature quickly. Beat the eggs, Soften the butter and add vanilla to mashed banana. Add them all to a large bowl. How to make banana cake recipe 7. Add flour and mix until just combined. Ensure there are no lumps. Transfer the mixture to a greased tray. I prefer to grease and then line a parchment paper. Bake for 38 to 40 mins. The timings may vary depending on the oven, so need to check after 38 mins. You may need to bake a little while longer. A skewer inserted must come out clean. Cool it for about 7 to 8 mins and invert to a wired rack. If using parchment paper, just hold the paper and lift the cake. Cool the banana cake completely on a wired rack. Cut to desired sizes. My aim is to help you cook great Indian food with my time-tested recipes. Reader Interactions Hi Swasthi, Thank you for the recipe. I tried the above recipe method 1 and also chocolate banana cake. Taste was very good but they were not as fluffy as in the pictures here. They turn out to be a bit dense than shown above. Also, chocolate cakes tend to turn out denser than plain ones. I try to stick to the step by step procedure mentioned in the recipe. Am I missing something.. Or removing it from the oven sooner etc? Also, how to store the above fruit cake if it is not being consumed the same day? I put the pieces in an air-tight container after cooling but I observe moisture in the container soon. Hi Anusha, I guess it is a measuring problem. To measure correctly, firstly always fluff up the bag of flour with a fork. Then spoon it to the measuring cup. Lastly level the cup with a knife. Even slight change in the amount of ingredients can affect the texture of the cake. If you do the same way I have mentioned above, then replace your baking powder and soda. Do you think you have creamed the butter and sugar correctly? Over creaming can result in denser cakes. The easy way to check this is to find for streaks in the baked cake. You can find glue like lines Over mixing the dry ingredients after creaming can also be the reason. A little research in each of these points should help you out to know the issue. Hope this helps Thank you Swasthi. I had done the same error i. Now I understand why the cakes turned out very dense. The taste was very good though. I am new to baking and did not know this. Am sorry for the confusion. I also try a lot of your other recipes. How much rice in grams do I measure when the recipe calls for 1 cup? So far I have used 240 ml measuring cup wherever it said 1 cup in the blog. What is the corresponding measure for veggies? I am sure you will be able to bake nice cakes from on. Thanks for trying the recipes. You can just use the cup. Veggies is just an approximation, a little more or less is okay for most recipes except for the onion and tomatoes. Especially for north indian gravy recipes, you will have to use the correct amount of onions and tomatoes otherwise the consistency and taste alters. It still smells amazing though! Eg that would mean 480g of plain flour, 240g sugar, 240g mashed banana and about 142mls of milk? Hey Katie, No problem, I am so sorry you got it wrong. Unbleached is 120, regular is 125 to 128. I used 2 cups of unbleached flour that comes up to 240 grams. Mashed banana you will just need to measure it in a 240 ml cup. I hope your cake is edible. I will update the post will details. I just wanted to confirm that the cup measurement of 240mls was for all the ingredients, meaning 480g of flour, 240g of sugar, 240g of mashed bananas and about 140mls of milk? Pushes me to try out your other recipes too :. A doubt on the nutritional info though. If this makes 16serves with each serve having 2g sugar, which makes it 32g in the entire cake! Do you think it merits a correction?
