Eggless Banana Cake
Please use same measuring cup to measure to measure flour, powdered sugar, mashed bananas and oil.
Be sure to use ripe bananas; their peels should be bright yellow, with no green showing at all, and beginning to turn brown. For more pronounced banana flavor, use extra-ripe bananas, ones whose peels are mostly black-brown.
An easy way to mash bananas is to peel, cut into chunks, and place in a zip-top plastic bag, leaving about 1/4" open at the top of the bag for air to escape. Gently knead/flatten/squash the banana chunks with your fingers.
1 cup / 200 ml / 8 oz (Indian standard measuring cup) all purpose flour (maida)
1 teaspoon baking powder
½ cup powdered sugar
½ cup oil
1 teaspoon vanilla essence
¼ cup well ripe mashed banana (1 big size banana or 3 small size bananas)
1 tablespoon milk
6 cashew nut splits
Preheat the oven to 350 * F or 180 * C.
Grease baking dish / loaf pan with 1 teaspoon butter and dust with 2 teaspoons flour (sprinkle about 2 teaspoons of flour inside a cake pan and shake to coat all greased surface. Turn pan upside down to tap out the excess flour ) or greased butter paper.
Sieve flour and baking powder twice.
In a wide bowl, beat powdered sugar and oil together until creamy and smooth (use electric beater).
Add vanilla essence and beat again.
Add mashed banana and beat again until creamy (without any lumps).
Add sieved flour in 2 batches. Mix it with thick tablespoon until smooth and creamy (without any lumps).
Pour the banana mixture (decorate with cashew nut splits and raisins on top of the cake mixture if required) into a paper - lined and greased or greased loaf pan / baking dish and bake at 180 * C or 350 * F for 30 - 35 minutes or a skewer inserted in the centre comes out clean and also it leaves from the sides of the pan.
Cool for a while before turning out onto wire rack. Keep aside to cool for 20 minutes and cut into slices or desired shapes.
To cut banana cake into very thin slices, warm the bread knife a little before slicing the cake.