Spongy Banana Cake | Super Soft Eggless Banana Cake | Ripe Banana Cake Recipe in English | Amrit's Kitchen

I always wanted to use the ripe bananas in recipes before they are rotten. So I use them in ice - creams, cakes, sheera etc.

In this recipe i have used 5 ripe bananas, which is not compulsory, you can use 3 to 4 bananas as well.

Since i have Vanilla powder, i have added in the dry ingredients. For liquid vanilla essence you have to add in the banana mixture.



The meaning of 25 to 30 minutes is you have to set the timer of OTG at 25 minutes. and once the time is over , you can do the toothpick test. Always insert the toothpick in the middle of the cake and if the toothpick comes out clean the cake is ready. Or else you can again bake it for 5 more minutes at the same temperature. That's the reason the timing is mentioned 25 to 30 minutes.
This cake tastes best when it's a little warm. So you can always slice the pieces and store it in airtight container in the fridge and just before serving warm the slices Tawa with gas on slow flame and enjoy.





⏩Ingredients :-
Bananas ( or ripe bananas )
brown sugar - 1 cup
vegetable oil - 3/4 cup
whole wheat flour - 1 cup (120 gms)
all purpose flour (maida) - 1 cup (120 gms)( I have used Patisserie flour )
vanilla powder - 1 tsp
baking powder - 1 & 1/2 tsp
baking soda - 1 & 1.2 tsp
walnuts - 1/4 cup chopped
pure milk chocolate - 1/4 cup chopped

The above quantity makes approximately 1 and 1/2 kg of cake. You can bake in 2 cake tins or You can always half the quantities to make in small quantity.

Here's the link for the Patisserie flour used : https://amzn.to/3qEbGd7



Vanilla Powder : https://amzn.to/2ZoXto5




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