My paternal grandmother was one among the very few people in my family who had a flair for baking. The reason for this may be the fact that most of the men folk thought that baking is best left to the bakeries. I don’t quite understand this logic, anyways I remember fondly all those cakes Maamma used to bake in the circular aluminium oven we had. I was singed quite often by its heat when I would try to take a stealthy peek at what was baking.
This recipe is from a book that is more than 3 decades old and belongs to maamma.
It is a winner through and through! Try this as it is very easy to make and has a moist and crumbly texture that simply melts in the mouth.
I must admit that fruit cakes are addictive and I am hooked .
Banana Walnut Cake-EGGLESS
4 ripe bananas medium sized (The original recipe was 3. I increased by 1 to compensate for the egg)
1 egg (I omitted this)
3/4 cup sugar
1/3 cup Nutralite
1 tsp baking soda
1 tsp baking powder
1 1/2 cups of flour (all purpose)
Small handful of walnuts, chopped.(You could add any other dry fruits of your choice as well)
1.Preheat oven to 375 degrees F.
2.Line Cake pan with Baking paper
3.Mash bananas well
4.Chop the walnuts and reserve 1 tbsp for sprinkling on top.
5.Add sugar and melted butter
6.Mix the dry ingredients really well or sift and then add to banana mixture [Mixing dry ingredients thoroughly is very important.]
7.Add the chopped nuts.
8.Mix just enough to bring everything together. ONE IMPORTANT TIP while mixing the dough for Muffins and fruit cakes is…do not overly mix and mash the dough. If you do so, you will get these leathery rock hard cakes that can be used as life long models of bricks 🙂 The mixture is okay if it looks like a half done dough of thick lassi consistency.
9.Fill cake tin about 3/4 to the top
10.Sprinkle with chopped walnuts.
11.Bake for 20 minutes or till the middle portion of the cake is done when a knife is inserted. It is okay if the sides look golden brown and the middle is lighter.
Please try this simple recipe that will take you less that 20 minutes of prep time and about 20 minutes of baking time.
Could manage only one snap as the cake was all gone in less than ten minutes
Also, sorry that I did not have the time nor the patience to deck it all up 🙂
And by the way, they say that fruit cakes taste better a day after the baking is done , but how would I know ??