Eggless Banana Walnut Cake

Orignal recipe published and copyright of Fun and Food

Ingredients

2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1/2 cup butter - softened
1 cup sugar
3/4 cup whole milk
1 large egg (whole)
1 tsp vanilla essence
2 bananas - mashed
1/2 cup walnuts - chopped

Method

Place the flour in the bowl of a food processor. Add the sugar, baking powder and salt. Process until blended. Cut the butter into large chunks and add to the flour mixture. Pulse and process until the butter is completely incorporated. You can even combine butter in the flour mixture with your hands till it forms grain-like crumbly mixture. Use immediately or store in the refrigerator in an airtight container. This can be stored for about one month.

To the flour mixture, add the milk and mashed bananas, and mix thoroughly until smooth. You can even use a food-processor for this. Keep scraping the sides as you blend or beat the mixture. Add a little more milk(half cup more) if the batter looks too thick.

Finally add in the chopped walnuts, folding in just to mix it well.

Grease a cake-baking pan, or use muffin molds for individual cakes. I used a 12-muffin pan. Fill them only 2/3rd full as this needs more room to rise. Even if you use a cake pan, do not fill more than half of it.

Preheat oven at 375 degrees and bake for 20 to 25 minutes (muffin size) until cake springs back when lightly touched near center, and the sides pull away from the pan. If you are using a cake pan, it may take a little longer, but keep checking if its done after 20 mins. Allow the cakes to cool a little on the wire rack, then serve!

This eggless recipe is adapted from my regular yellow cake recipe.  I pinched in a slice of banana on each cupcake and drizzled just a teeny little bit of chocolate syrup on the top for added glamour. Click here to see the pictures.

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