This is an extremely moist and delicious cake. You can serve it at teatime or as a dessert with ice cream. It is often quiet difficult to bake an eggless cake and retain its moistness. I also found that the some eggless cakes did not have the softness and also tasted quiet stodgy! Now after much experimentation I think I have created a lovely eggless cake recipe which has retained its moistness and softness!!

 

Ingredients

2 Cups Self Rising Flour

½ Cup Sugar

½ Cup Butter

2 Ripe Bananas

2tsp Baking Powder

½tsp Soda Bi Carbonate

½Cup Milk

1tsp Vanilla Essence

1tsp Nutmeg Powder (Freshly grated is better)

1tsp Cinnamon Powder

Method

In a food processor blend the bananas until smooth. Add the sugar and melted butter and give it a whizz. Take this out into a bowl and mix the vanilla essence, nutmeg, milk and cinnamon. Add the baking powder and soda bi carbonate. Fold in the sifted flour and carefully mix until all the lumps disappear.

Pour the mixture into any shaped baking tin and cook in a preheated oven at 190c for approximately 40 minutes. You will know when it’s cooked, if you put a skewer right in into the middle of the cake and it should come out dry and clean. Then the cake is cooked. If this does not happen and that you find the top of the cake is getting golden in colour; a good tip is to put a straight piece of foil loosely on top of the cake to prevent burning. This will ensure that you do not have an overcooked top and that the rest of the cake is cooked through. It is important that you do not tuck the foil as this will result in a flat cake!  Continue to cook until the cake is fully cooked inside. For decoration, simply dust some icing sugar on top.

Serve warm or cold, with or without ice-cream!!

 

 

 

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