Storing banana has always been a mystery. If you buy them raw, they are not worth eating for a couple of days. If you buy them ripe , they are not worth eating after a couple of days. They turn black if kept in refrigerator and attract flies if kept out .
The eggless banana cake recipe is perfect for using ripe bananas before they turn bad, specially in the month of sawan , when we cant eat egg
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
- Banana (ripe) – 3 medium
- All purpose Flour – 1.5 Cups
- Softened Butter – 2/3 cup
- Milk – 1/2 cup
- sugar - 1/2 cup
- vanilla extract - 1 tsp
- innamon powder - 1/2 tsp
- nutmeg powder - 1 pinch
- baking soda - 3/4 tsp
- 3/4 tspsalt (optional) - 1 pinch
- Lemon – 1/2
INSTRUCTIONS
1. preheat the oven to 350
2. Line the 9 inch bread loaf pan with butter paper\foil
3. take sliced bananas and sugar in a mixing bowl and mash it .
4. Add the butter, vanilla, cinnamon powder, nutmeg powder to the banana and mix well.
5. Mix the flour with the baking soda, salt and add in the bowl containing the mashed bananas.
7. Add Lemon and milk
8. pour the bread mixture into the loaf pan.
9. bake at 180 degree C for 30-40 minutes or till a toothpick inserted in the bread comes out clean.
10. once warm or cool remove the bread from the pan.
11. slice and serve warm.
