Sunday, March 9, 2008

Kelyache Dhondus - Eggless Banana Cake

This is my paternal aunt's recipe. She used to use a Nirlep nonstick deep pan, to make this cake. Now she too uses oven and hence has given me the correct baking time of 45 minutes. I used to love this cake a lot. & she used to love to get rid of the ripes bananas! :-D

This cake reminds me of the taste of Konkani banana fritters - muluk. but this version does not have oil or butter.

Kelyache Dhondus
Eggless Banana Cake
1 cup mashed, ripe banana pulp
2 cups rawa or (1 cup rawa + 1 cup maida)
1 cup plain yogurt
1 cup milk
3/4 - 1 cup sugar (more or less based on your preference!)
3 cardamoms, peeled/crushed
1 tbsp doodh masala
1/2 tsp baking soda
A pinch of salt

1. Mash bananas. Add yogurt, milk, sugar. Whisk together.
2. Mix salt, baking soda and rawa or rawa+ maida.
3. Add the dry mixture into the wet one.
4. Stir well so no lumps are formed.
5. Add doodh masala, crushed cardamoms. Stir well.
6. Cover and keep aside for 1 hour.
7. Preheat oven to 350 F.
8. Grease & flour a cakepan/loafpan. Pour the batter in the pan.
9. Bake for 30 - 45 minutes. Make sure if you insert a knife or a skewer, it comes out clean without any batter sticking.

Note -
1. I used only rawa in the above picture.

2. After baking for 30 minutes, keep an eye on the cake. It was ready at about 40 minutes for me, (i.e. the skewer came out clean), but I wanted a shade darker. So I left it for 10 more minutes. So though the recipe calls for 30-45 minutes baking, it really took about 50 minutes for me.


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