During my initial baking days, I tried a banana cake using a recipe from a blog. The cake came out well in terms of texture and taste. But the flavor of banana was so overpowering that I could hardly finish a slice. Things have changed now. I have tried pairing banana with dates or chocolate powder to mask it flavor. In this cake, I have pureed the dates and added it to the batter. I used only 1/3 cup of brown sugar. The cake is mildly sweet. I did frost the cake so that took care of the lack of sweetness. In case you are not frosting and would like your cake to be sweet, increase the sugar to 1/2 cup.
- Wheat flour/Atta- 1 cup
- All purpose flour/maida- 1/2 cup
- Deseeded dates - 15 to 20 nos
- Mashed banana- 1/2 cup
- Brown sugar - 1/3 cup
- Curd - 1/3 cup
- Oil - 1/3 cup
- Baking powder -1 tspn
- Baking soda- 1 tspn
Sieve together wheat flour, maida, baking soda and baking powder.
Soak seeded and chopped dates in half cup of warm water for an hour or till it turns soft. Alternatively you can microwave the dates in water for 2 minutes and it turns soft. No soaking required. Grind the dates to a smooth paste. Add in mashed banana, curd, oil and sugar to the mixer jar. Pulse to blend.
Transfer the wet mix to a bowl. Fold the dry ingredients to the wet mix, with mixing after each addition. Pour the batter to a greased and dusted tin and bake in a preheated oven at 180 C for 30 minutes.
Powdered sugar - 1 cup
Corn flour - 2 tspn
Butter -1 tblspn.
Whisk all the ingredients till smooth and light. Cool the cake. Spread the icing on the cake. If you find it difficult to spread the frosting, add few drops of milk to make it easier to spread. To the remaining icing, I added a teaspoon of cocoa powder and did a swirl on top of each piece.