Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, banana cake (made of wheat flour). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

This eggless banana cake recipe is an easy one-bowl recipe. Recipe Notes: - I have made this eggless banana cake with whole wheat flour. You can use all purpose flour (maida). The banana cake was dense, but not heavy.

Banana cake (made of wheat flour) is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Banana cake (made of wheat flour) is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have banana cake (made of wheat flour) using 11 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Banana cake (made of wheat flour):

1. Take 1STD cup +1/8 STD cup (half of 1/4th cup) wheat flour
2. Prepare 3/4STD cup + 1/8 STD cup (half of 1/4 cup) powdered sugar
3. Make ready 1/2 tsp+ 1/8 tsp(half of 1/4 tsp) baking powder
4. Get 1/2 tsp+ 1/8 tsp(half of 1/4 tsp) baking soda
5. Take 1/4 tsp salt
6. Get 1/4STD cup + 1/8 STD cup(half of 1/4 cup) curd
7. Prepare 1/4STD cup + 1/8 STD cup(half of 1/4 cup) regular cooking oil
8. Get 2 medium size eggs
9. Make ready 1/2STD cup + 1/8 STD cup mashed bananas (use overly ripened)
10. Take 1/2STD cup finely chopped walnuts (optional or adjust quantity)
11. Take 1/2 tsp banana or vanilla essence

You can swap up to half the flour for whole wheat or another favorite whole-grain flour. Banana bread is a type of cake made from mashed bananas. It is often a moist, sweet, cake-like quick bread; however there are some banana bread recipes that are traditional-style raised breads. To make this easy banana bread you'll start out by gathering your ingredients.

Steps to make Banana cake (made of wheat flour):

1. Start the oven at 180c heating only the bottom rod. Prepare the baking tin by oiling the inside surface all around, placing a baking paper and oiling the paper too. DUST THE PAN WITH FLOUR IF YOU DO NOT HAVE THE BAKING PAPER. Measure all the ingredients accurately.
2. Peel and mash the very ripe bananas (see the pic below). Choose a variety with more seeds, if possible. Sift twice or thrice the flour, baking powder, baking soda and salt - all together.
3. Crack open the top part of the eggs and take out the egg white in a mixing bowl ensuring that not even a drop of the yolk falls into the white. Whisk the white till soft peak..
4. See how well the egg white gets fluffy
5. Then add yolk to it and beat a bit just until the yolks break and all gets mixed evenly. Add a little sugar at a time and whisk just until it gets mixed. DO NOT OVERBEAT AT ANY POINT OR ELSE THE AIR BUBBLES CREATED FROM THE EGG WHITE WILL BREAK AND THE CAKE WILL BE FLAT.
6. Add oil once the sugar is combined. Beat for 2-3 seconds to combine. Then add mashed banana and beat until they get combined well. Add curd and the essence. Beat again for 2-3 seconds. REMEMBER, EVERYTIME WE BEAT THE PURPOSE IS JUST TO COMBINE THE INGREDIENTS WELL SO STOP BEATING AS SOON AS THEY ARE MIXED WELL.
7. Now start adding the flour a little at a time while gently combining with a whisk or a rubber spetula. You can do the same with the hand mixer too, but BE SURE TO BEAT ONLY TO COMBINE THE FLOUR. DO NOT OVERBEAT.
8. Add nuts (keep some for garnishing) and gently fold into the batter. Transfer the batter into the cake tin. Tap it a bit. Garnish the cake with the remaining nuts.
9. Place it in the oven (middle rake, right in the centre). Turn the timer for 35 minutes. Check after 30 min. The cake should have released the sides of the tin, it should look a little dark brown and the toothpick must come out clear when picked right at the centre of the cake. When I checked after 30 min, my toothpick came out clear, but I the cake was quite soft and light in colour. So I baked it for 5 more min to make it a bit dark and crunchy.
10. Let the cake rest for about 20-30 min in the tin itself. Then run a knife around the sides to ensure that the cake is not stuck to the tin. Then place a cooling take on the top of the tin and flip it over. The cake will drop down on the rake (You may have to tap the tin to remove cake if you haven't used the baking paper). Remove the baking paper. Let the cake cool down completely on the rake. Cut into pieces and serve. You can store the cake in an airtight container and refrigerate it.
11. Notes: WHY TO USE OVERLY RIPENED BANANAS? : This is THE secret of a perfect banana cake. I was unaware of it and hence struggled for yea to get the desired texture. Overly ripened bananas have more seeds and fibres. Both the seeds and the fibres give nice crumbly, soft and fluffy texture to the cake. (See the fibres and seeds inside the cake that are clearly visible in the pic below).Suchbananas also have strong flavour and dark colour which again adds on to the taste and the flaour of the cake.
12. Variation: 1. Enjoy it as it is. 2. Apply a thin layer of any fruit jam and then roll it in the dessicated coconut. Remember that the jam is used just to dampen the cake so that the coconut can stick on it. Do not apply much jam as it can overpower the actual flavour of the cake.
13. WHY IS IT IMPORTANT TO DUST THE CAKE TIN OR PUT THE BAKING PAPER? This cake is perhaps stickier than other type of cakes and hence it holds the tin firmly. It may be difficult to release the cake from the tin without dusting or the baking paper. It may also break the cake while removing it from the tin.
14. WHY SHOULD WE Separate THE EGG WHITE AND THE YOLK ? The idea is to add air to the batter in order to get the fluffy cake. Egg white is capable to absorb air and rise during the beating/whisking process. But that can not happen when it is combined with the yolk.
15. WHY SHOULD WE SIFT THE DRY INGREDIENTS?: 1. To insert more air 2. To combine the baking powder, soda and salt evenly with the flour. You can whisk it instead.
16. MAIDA VS WHEAT FLOUR: I will definitely vote for wheat flour because…1. healthier option 2. Gives better colour to the cake 3. The wheat fibres add on to the better texture of the cake. 4.. Tastes yummy.

It is often a moist, sweet, cake-like quick bread; however there are some banana bread recipes that are traditional-style raised breads. To make this easy banana bread you'll start out by gathering your ingredients. For this recipe we'll be using: Unsalted Butter: Some banana bread recipes use. How did using whole wheat flour work out ? I finished up my all purpose flour and really am craving some banana bread I'm worried about the.

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