Petitchef

Banana bread and banana cake

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

Ingredients

Number of serving: 4
1)Banana bread-I


Custard:

4 tablespoons - Banana powder (use Banarich)

1 cup soymilk/ricemilk/nutmilk

1/2 cup water

1/2 cup organic jaggery (powdered)

1/4 cup sugar

8- 10 green cardamom

4 tablespoons Oil ( use sunflower)


Dry ingredients:

2 cups whole wheat pastry flour (use Ashirwaad)

1/2 cup Cornflour

1/2 cup APF

2 tablespoons baking powder

1 tablespoons baking soda

4 small bananas (left to over ripen - use elaichi kela)


2)Banana Bread - II:

(The one my friends liked)


Dry ingredients:

2 cups APF

2 tablespoons Corn flour

1/2 cup Wheat Flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon star anise powder (Use cinnamon - Please!!)

(Sift the above together and set aside)


Wet ingredients:

7 elaichi kelas/ almost 2 cups (allowed to go black)

2 tablespoons firm tofu

1/2 cup coconut milk first extract ( use canned)

3 tablespoons fresh orange juice

1/2 cup sugar (more if you please - this was enough for me)

3 tablespoons nutralite butter cut softened

1 cup warm water

(Pulse everything together to form a custard that coats the back of the spoon thickly)

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




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