Classic Banana Cake Recipe
A classic banana cake is made with over ripe bananas. This cake is the perfect tea cake, super moist and spongy.
Ingredients
- 3 over ripe bananas mashed
- 3/4 cup sugar
- 2 eggs
- 3/4 cup oil *see notes
- 1/3 cup milk
- 2 tbsp curd
- 1 1/2 cup whole wheat flour/atta
- 1 tsp baking powder
- 1 tsp vanilla essence
- Pinch of salt
Instructions
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In a bowl peel and mash the bananas and keep aside.
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Preheat the oven for 180°C for 10 mins.
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In another bowl combine sugar and eggs. Beat till light and fluffy.
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Now add oil and milk one by one and combine.
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Also add the curd and vanilla essence.
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Once everything is combined add flour, baking powder and salt.
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Mix everything till no flour is visible; avoid over mixing.
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In the end add the banana that was mashed.
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Mix again. At this stage you can also add nuts, dried fruits, tutti frutti if you'd like.
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Pour in an 8 inch baking pan.
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Bake for 35-40 min or until the centre of the cake is cooked.
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Let the cake cool in the pan for 15 mins before demoulding it.
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Let the cake cool down completely on a wire rack to get clean slices.
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Enjoy!
Recipe Notes
You can also use maida instead of the whole wheat flour.
Add any oil. I like to use light olive oil in my cakes. It never leaves any taste of that.
To make an eggless version of this cake replace the eggs with 1/2 cup fresh yogurt/curd.
Use over ripe bananas that have turned black but are still ok on the inside. The cake will turn out even better.
Sugar in the recipe is just enough. You can also use brown sugar and then the cake will turn a bit dark. But will still taste good, a little caramely.