Eggless Banana Walnut Cake
Eggless Banana Walnut Cake is a egg-free, butter-free, sugar-free, zero-all purpose flour tea-time cake. The texture of the cake is soft and moist.
Yield: 6
Equipment
- Mixing bowl
- Whisk
- Spatula
- Baking tin
Materials
- 2 cups Wholewheat Flour
- 2 nos Overripe Banana (Big size)
- ½ cup Jaggery (grated)
- ¾ cup Vegetable Oil
- 2-3 tablespoon Walnuts, crushed
- ¼ cup Yogurt
- 2 tablespoon Milk (optional)
- 1¼ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
Instructions
- Preheat oven at 170 degree C and line a cake tin with butter paper and keep aside.
- Sieve wholewheat flour, baking powder and baking soda together and keep aside.
- Peel the overripe bananas and take in a bowl and mash them using a fork until they are smooth.
- In another bowl take oil and grated jaggery and mix well.
- Beat the curd in another bowl and add to the wet mixture. Mix it well.
- Add the mashed banana into the wet mixture and mix it well.
- Now it is time to fold the dry ingredients into wet ingredients. At this moment, if you see the batter is too dry, add milk slowly and fold it.
- Add 1 tablespoon of crush walnuts into the batter and mix
- Now pour the batter in the lined mold and add the remaining walnuts on top.
- Bake it at 170 degree for 40 minutes or until a toothpick comes out clean.
- Allow to cool the cake and slice and serve it. You can also store it for 3 to 4 days at room temperature.