Why does everyone treat bananas like a diet enemy? Please get this right, bananas are packed with good potassium, dietary fiber, phosphorous, magnesium, folates and Vitamin C along with other vitamins, minerals and some proteins. If you are paranoid about calories, then let me tell you that one medium sized banana has less calories than one can of coke (330ml). It is a good fruit and a delicious one at that! There, now that I have established that bananas are our friends, let me take you to the banana cake. 🙂
I have been hooked to banana cake since as long as I remember. My mom used to make it on her stove top oven, so it used to turn out a little dry (also am sure she must have been skimping on the butter!) but nevertheless, it used to be delicious. I did not know of the most common ‘banana bread‘ till quite recently. The difference between a banana bread and a cake is not just limited to the absence of the nuts in the cake; but also in the fact that, while the bread is dense, the cake is oh-so-light and delicate.
This cake recipe is from an old marathi cookbook ‘ Ruchira‘ by Mrs. Kamla Ogale. My granny gifted this book to my mom, who then gave it to me (re-bound). This book is the complete guide to Marathi cooking and also has surprises like the banana cake and the donut! I have adapted the recipe to using only 100 g of butter (It is an obsession with me, not using any more than 100g butter to make any cake). The final product is moist, soft, delicate and ‘I want more’!
You will need:
100 g butter, salted
1 cup sugar (you can use diet sugar)
2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp lemon juice
3 super ripe almost black, bananas, mashed to a goo
1/2 cup skimmed milk
Cream the butter and the sugar together till fluffy. Then add the beaten eggs and mix lightly. In a bowl, mix thoroughly, the whole wheat flour, the baking soda, baking powder. To the sugar and egg mixture, add the mashed bananas and lime juice and mix. Now add the flour mixture to the banana mixture and mix thoroughly. Add milk to make a batter which falls like a thick ribbon. Prepare (grease and dust with flour) a large square or round baking tin, pour the batter into it and bake at 180 degrees celcius for 30-35 minutes, till a skewer inserted in the middle of the cake comes out clean.
If you have really made the cake right, you should not be able to resist cutting into it and gorging even when it is just out of the oven! 😀 You can see that I could not wait even to take the pictures before I bit into one!