Banana Cake (eggless)

This is my second post for a banana cake and what encouraged me were some banana turning black on their skin and i was sure that now no one will eat them. This time i prepared a really large lot and the ingredients are also quite different from the previous banana walnut loaf. Though the original recipe was named as banana square as they cut the cake into squares. I also made squares out of it and it yielded  me around twenty four squares. So that was quite a good number if you have a bunch of guest dropping down or you can store it in air tight container to enjoy with your tea, also its taste enhances every day as they age.

Banana cake

Looking at the ingredients used:-

1. All purpose flour 2 1/3 cups
2. Sugar 1 2/3 cups
3. Mashed banana 1 1/4 cups(3-4)
4. Chopped walnut 2/3 cups(optional)
5. Butter 2/3 cup
6. Buttermilk 2/3 cup
7. Baking powder 1 1.4 tsp
8. Baking soda 1 1/4 tsp
9. Salt 1 tsp
10. Egg replacer for 3 eggs 

Preheat the oven at 180'C or 350'F. Grease and flour rectangular pan 13*9*2 inches or two round 9*1/2 inches pan.

Beat all the ingredients on low speed, scrapping bowl constantly for three minutes. Then beat on high speed for three minutes. When the batter is ready pour it in pan. I added walnut on top of it that part is optional but it compliments the taste.

Pour into pan and bake until toothpick comes out clean. Rectangle pan takes 45-50 minutes while rounds take 35-40 minutes.

Cool on a wire rack before storing in an airtight container.

Banana cake

Tips:-

•  Always use pan size that are called for in the recipe.
• Shiny metal pans produce better crust.
• Fill pans only until half full.
• Cakes with butter or shortening should be baked in pan which are generously greased with butter or shortening.
• Keep all the ingredients at room temperature unless called in any specific recipe.

For preparing buttermilk:-

• India butter milk is not available which is called for the cake recipe. Buttermilk is called as lassi so don't confuse it with this. To prepare it put 1 tsp of vinegar in a cup and pour milk over it, let it rest for 5-10 minutes and it is ready to be used as butter milk.