Whenever I buy big bananas, a few of them get wasted due to them lying around on the table for several days, over-ripening and getting black spots. So I searched for recipes to make use of such over-ripe bananas. This is one such successful experiment in which I was able to make a soft, spongy banana cake. This is a good way in which you can use those extra bananas generously. In this small cake I have used 3 big bananas.
The cake turned out to be extremely tasty and it lasted for 4 to 5 days. I got a good recipe from Nigella’s site, but it was using eggs. Substituting the eggs with curd solved my problems.
While baking this cake, I have also created a general tutorial on how to bake cakes while avoiding the problem of them cracking from the top. You can read the tutorial here.
Food-processor or Blender
8 inch (20 cm.) Baking pan
Sheet of waxed paper
50 grams Unsalted Butter
85 grams Powdered Sugar
50 ml Curd at room temperature
1 Lemon Zest
180-200 grams Banana
1 tablespoon Lemon Juice
150 grams All Purpose Flour
pinch of Salt
¾ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Cardamom Powder
Peel bananas and cut into 1-inch slices.
Then puree the bananas in a food-processor.
Preheat the oven to 350°F (180°C).
Grease the baking pan.
Sift all dry ingredients onto a sheet of waxed paper; set it aside.
In a large bowl, take sugar and butter.
With the help of electric whisk, mix together sugar and butter until they are well combined.
Add curd and mix it on high speed.
Now lower the speed and add banana puree, lemon zest and lemon Juice.
Whisk in the dry ingredients. Don’t use electric mixer to mix dry ingredients.
Using a rubber spatula, mix dry ingredients with cut and fold method.
Prepare a pan as shown here.
Pour the batter into the prepared pan, and smooth the top.
Bake until lightly browned; so that a skewer inserted at the center comes out clean.
Let it cool completely on a wire rack.
Cut and serve it at room temperature.
Preparation Time: 15 minutes
Baking Time: 35-40 minutes
Number of Servings: 8
Total Calories: 1465.3 Kcal
Fat: 44.39 gm
Protein: 20.21 gm
Carbohydrates: 246.31 gm
Iron: 4.8 mg