Eggless Banana Walnut cake recipe

Ingredients:

I) Dry ingredients:

- All Purpose flour (Maida) - 1 cup
- Cinnamon Powder - 1/4 tsp (optional)
- Salt - 2 pinch
- Baking Powder – 1 tsp
- Baking Soda – 1/4 tsp
- Walnuts - 1/4 cup (chopped)

II) Wet ingredients:


- Brown sugar - 1/4 cup (if you don't have brown sugar, you can use white granulated sugar).
- White granulated (powdered) sugar - 2 tbsp (add sugar as per you taste and considering the sweetness of the bananas)
- Vegetable Oil - 1/4 cup
- Yogurt - 1/4 cup
- Vanilla Essence – 1/4 tsp (optional)
- Banana (ripe) - 2

Method :

-Preheat the oven at 180°C for 10 minutes.

-Line the cake mould/ baking tin with parchment /butter paper (or you can also grease & flour the baking tin).

-In a bowl mix sugar, oil and yogurt till the sugar dissolves.

-Then add the vanilla essence and mashed bananas and mix to combine.

- Sieve the all-purpose flour (maida) and mix/ fold in gently with the wet mixture.

-Now add the flour coated walnuts (mix in 2 tbsps of flour with the walnuts to prevent the walnuts from settling at the bottom of the cake mould/ baking tin).

- Pour the batter in cake mould/ baking tin. Add the chopped walnuts on top.

-Bake it at 180 degree celcius for minimum of 35 minutes (Check with a tooth pick inserted in the cake, if it comes out clean that means the cake is ready to be served).  If you feel the cake is not cooked, let it bake in the oven for additional 10 to 15 minutes.

- Once the cake is cooked, take it out of the oven let it cool down and then demould it from the mould/ tin.

-Cut into slices and serve it.

You can store the cake in refrigerator for 4 days. 

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