My children refuse to eat bananas with spots – yes, that is what they call over ripe bananas. Even though these bananas with spots are supposed to be sweeter and healthier than the non-spotted ones, I cannot get them to eat it. So more often than not, the cakes I prepare are banana cakes. The bananas can be all black and I can still use them in the cake and then I have no complaints from them. So I keep looking for banana cake recipes and experiment with them – sometimes substitute part of the flour with desiccated coconut or then substitute nuts with sultanas. Either ways, children love cake and especially warm banana cake served with vanilla ice cream.
I came across this recipe that has not used eggs in the cake and should be perfect for those vegetarians who do not eat eggs. I was apprehensive as to whether the cake would be moist and spongy enough without the eggs, but there was no difference in texture. I also made the same cake and substituted half the flour for wheat germ, and it was still as good.
Preparation Time: 55 minutes
350 grams condensed milk
100 grams plain yoghurt
100 grams unsalted butter
250 grams flour
1teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla powder
4 ripe bananas, mashed with a fork
1 tablespoon sunflower seeds, lightly toasted
A pinch of salt
- Preheat oven to 180 degrees C. Beat butter and condensed milk together till creamy.
- Add yoghurt and beat till mixed well.
- Sieve together the flour, baking powder and baking soda and keep aside.
- Fold the dry ingredients gradually into the mixture and mix well.
- Add the bananas and vanilla and mix lightly.
- Grease and flour bread tin and put the cake mix into it.
- Sprinkle with the sunflower seeds and bake in the preheated oven for 45 minutes or till a toothpick inserted into the centre comes out clean. Cool on a rack before slicing and serving.