Monday, July 16, 2012

Moist Banana and honey cake

Looking for a way to finish up those mashed overripe bananas this is the cake i found to do so :) healthy cake because i used whole wheat flour!A yummy tea-time snack :) 

I used honey for extra sweetness and moisture in the cake.The original recipe uses all purpose flour since i was making this for a regular tea time snack i substituted with wheat flour.But one thing i realised was inspite of using 2 eggs and mashed bananas because of the wheat flour it was a bit dense and so i realised this cake needed some baking soda to soften it.

 I served it some honey and raisins and hot coffee and it was the perfect evening snack. 

 You need

Wheat flour 1 cup
Castor sugar 3/4 cup
Eggs  2 
Vegetable oil half a cup
Bicarbonate of soda 1/4 tsp
Salt 1/4 tsp
Banana ripe and mash them and sprinkle 1/2 lemon juice

Cinnamon 1/2 tsp
Honey 3 tablespoons
Milk 1/4 cup

  • Heat the oven to 200C and grease the baking tin/vessel and leave it aside.
  • Mash the bananas and leave it aside in a bowl.
  • Mix oil, eggs until well mixed with wooden spoon or electric beater.Now add the honey and milk and mix well and leave it aside.
  • Sieve and mix the wheat flour, castor sugar and cinnamon and bicarbonate of soda with the salt and stir to mix well.
  • Now add the wet mixture into the dry little by little mixing well and add the mashed bananas at the end and stir well.
  • Now pour the cake mix into the greased dish and bake at 180C for 40 minutes or until done.

  • This cake stays well for 4 -5 days stored in the refrigerator.I reheat it whenever being served.

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