Petitchef

Banana bread and banana cake

Yummm, what great recipe just waiting for that to be enjoyed.
Other
4 servings
40 min
2 hours
Easy

Ingredients

4

Custard:

Dry ingredients:

2)Banana Bread - II:

Dry ingredients:

Wet ingredients:

Preparation

  • 1)Banana bread-I :
    Peel and powder the cardamom. Melt the jaggery by adding to the water and heating it till dissolved. Cool and set aside. Dissolve the banana powder in milk and heat, whisking all the time to form a smooth custard. Set aside to cool. Mash the over ripe bananas with a fork. Pulse the cardamom powder, jaggery mixture, custard and mashed bananas together till homogenous. If it is too thick add 1/4 cup water and mix again. The consistency should be that of custard that can be stirred without too much effort, but not runny - like appam batter. Tastes like it too . Sift the dry ingredients. Fold the custard into the flour mixture till just mixed. Do not stir much, one or two turns will do. Pour into well greased and dusted tin and bake at 180 deg.C. for 30 minutes and 200 deg. Cel for another 20 to 30 minutes. My oven takes a longer time - please adjust as per yours. Mine is brown in color because of the jaggery.
  • 2)Banana Bread - II:
    Mix the dry and custard together till just moistened (do not stir much - 2 gentle turns at the most). Pour into prepared tin and bake at 180/200 for 50 minutes or till it answers the skewer test perfectly. Rotate pan in between baking to get even crust.


Photos

Banana bread and banana cake, photo 1
Banana bread and banana cake, photo 2
Banana bread and banana cake, photo 3
Banana bread and banana cake, photo 4

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