Super simple cake! And has some nutrition too :) And you can modify and make many variations easily. AND it's a fantastic way to use over-ripe bananas. :)
Ingredients
- 1.5 cups flour (Maida. I try and mix a bit of millet flour in it - but if you want it very sweet, stick to maida)
- 1 cup white sugar (I mix some brown sugar in it. I also reduce sugar and add raisins instead)
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 egg
- 3 very ripe bananas. There's a trick I learned from an expert - store overripe bananas in the freezer. Thaw them and use - they become super-sweet! So you can cut down on the sugar. More bananas, less sugar. You can add more than 3.
- Some walnuts. Heat them a little, it reduces the bitterness. Cool and break into small pieces.
- Baking paper, if you have.
- A deep baking tray. You can also use the long bread tray like in the picture.
- A dry sieve for the flour
Preparation
- Pre-heat the oven at 180 degrees. If you are using a convection oven, set to Convection mode.
- Sieve the flour, baking soda, and baking powder together, and keep aside. This is to ensure they mix well. You do this for all cakes.
- Beat the egg until fluffy.
- Smash the bananas into pulp. You can leave it slightly chunky, that's fine.
- Melt the butter.
- Now mix flour, egg, sugar, bananas, butter, vanilla essence, walnuts - and raisins if you have.
- Line a deep baking tray with baking paper. If not, you can apply butter and then sprinkle some flour on it.
- Pour into tray evenly.
- Bake for 30 mins at 180 degrees and check. If a toothpick/fork comes clean, it is ready. If not, bake for another 10 mins.
- Cool and cut! This cake tastes even nicer the next day if you keep in fridge.
