Moist Banana cake

I love banana cake or banana bread, especially if it is moist. Actually I do not like recipes that have mashed bananas in them. So, I avoided tasting banana cake for many years, but when I did I simply fell in love with it 🙂

Dry Ingredients:

Whole wheat flour – 1.5 cups

Semolina/suji – ½ cup

Baking powder – 1 tsp

Salt – ½ tsp

Brown/ordinary sugar – 1 cup

Nuts – 2 tbsp (cranberry, walnuts, almonds, finely chopped, optional)

Flax seed powder – 2 tbsp (optional)

Wet Ingredients:

Yogurt/buttermilk – ½ cup

Milk – ¼ cup

Oil/butter – ¼ cup

Ripe bananas – 3 (mashed)

Vanilla extract – 1 tsp

Procedure:

1. Combine all the dry ingredients and wet ingredients in two separate bowls.
2. Slowly add the wet ingredients to the dry ingredients and keep folding the batter gently.
3. Grease a cake tin with oil/butter and also spray little flour in it so that the cake doesn’t stick.
4. Pour the cake batter into the tin and tap it gently.
5. Bake it in a pre-heated oven at 190°C for about 40-50 minutes or until a toothpick inserted comes out clean.
6. Remove from oven, let it cool and transfer to a serving plate.

Related Images: