Banana Walnut Cake Recipe
No Baking Soda, No White Sugar, No Maida (APF), No Butter
Hello All,
Here is a recipe for (as healthy as it gets) banana walnut cake I tried just today and it works perfectly. For eggless cakes, I don't exactly know recipe because I don't make eggless cakes much.
Step 1: Grease an 8" tin (I've used a square tin but you can use any shape, just make sure the batter doesn't fill more than 3/4th of the tin). I like to line my tin with butter paper (it is lined, the butter paper becomes almost transparent after I apply oil on it) because that releases the cake without any hassles.
Things you'll need:
6 medium sized eggs (you can make the cake with 4 eggs also, but I like to use 6, it makes for a fluffier cake), 100 g chopped walnuts, 2 medium sized bananas (to be mashed by hand), 200 g brown sugar (I've used pr-organic brown sugar), 225 g multi-grain flour (I use multigrain, you can use whole wheat also), 2.5 tsps of baking powder (I've Weikfield), 150 g refined oil (I've used sunflower oil), 2.5 tsp baking powder, 2 tsp vanilla essence,
Step 2: You will need two separate bowls for making the batter. I recommend a deep mixing bowl because that minimizes splatter while you prepare the batter. They're available on Amazon at a pretty reasonable price. Break the eggs in the smaller bowl (you can see 6 here as one egg fell from my hand and its yolk had to be rescued asap). Pick out the yolks and add them to a separate (bigger bowl).
Step 3: Add 150 g of oil (I prefer to deal with weights because volumes are hard to measure precisely) to the yolks. Add 2 tsps of vanilla essence.
Step 4: Whisk the egg whites (in the small bowl) till stiff peaks form.
Step 5: Add about half of the brown sugar to the whisked egg whites and whisk again till a creamy meringue forms. The sugar should completely dissolve (it takes about 10-12 minutes).
Step 6: This is how firm the meringue becomes :)
Step 7: Whisk the egg yolks, remaining sugar, oil and vanilla essence till a uniform mixture results and add the baking soda - flour mix to it in small lots (around 2 tbsps at a time). The batter will start to thicken.
Step 8: To thin the batter down, add hot (but not boiling) milk, around 50 ml at a time.
Step 9: Now, add the meringue to the batter and FOLD IT IN (do not use the blender as that fluffs the batter up a bit too much). Add half the meringue at first, fold it in till all of it mixes in and then, add the other half. Repeat the folding in till a smooth batter results.
Step 10: Fold in the mashed bananas into the batter.
Step 11: Pour the batter into the tin and sprinkle the chopped walnuts from top. Bake at 200 degrees for first 20 (out of a total 50) minutes and then, at 180 degrees. Check for complete baking with a skewer AFTER 45 minutes or so. Do not open the oven in first 20 minutes at all.
Cake is ready :)
Cake upside down :)
