Hubby Dear and I were on this diet where we had to consume only milk and bananas on a particular day of the week. So he got this huge bunch of bananas for the both of us. Unfortunately, we never could make it to that part of that diet and more unfortunately, the bananas remained untouched on the table for a week. Needless to say they had become overripe and completely inedible. So I whipped up this banana cake recipe to finish them off…
Preparation Time – 1 hour 30 mins
Servings – 8 people
Ingredients
3 eggs
1 cup refined flour
¾ cup sugar
½ cup ghee (unsalted butter)
3 ripe bananas
1 tsp baking powder
1 tsp baking soda
Vanilla essence
Edible yellow color
¼ cup milk
Blend the eggs, ghee and sugar in a mixer. Chop the bananas finely. Alternately, the bananas can be churned with a little milk to form a thick paste. Pour the batter in a bowl and add flour slowly stirring continuously. Add baking powder, baking soda, vanilla essence and edible yellow color and mix till a pouring consistency is achieved. Add a little milk if the batter is too thick. Add the bananas to it and mix well. Grease a baking dish and sprinkle four on it. Pour the batter in it. Pre-heat the cooker for 5 mins on high flame and put the baking dish in it. Bake for 1 hour.
Tip: Do not store the cake for more than 1 week.
Filed under: Cake Tagged: | banana cake, banana cake cooker, cake cooker, cooker cake
