Chef's update..Eggless Cake

As mentioned in the last post, after cookies baked cake as well. Infact I was baking cake after a gap of three or four months. In April my sis visited us and she had baked varities of cookies, cakes etc... and we all enjoyed it. May was another busy month and my laziness caught up.... Now I have started again, along with cookies baked cake as well. This time I tried the "Banana Choclate Cake", following my sis recipe with slight changes as suggested by her. It came out well.

You need

Maida - 1 cup
Arrowroot powder - 4 tblspn ( you can use corn flour)
Cocoa powder - 4 tblspn
Baking Powder - 1 tblspn
Baking Soda - 1 tblspn

Mashed Banana - 1 Cup
Brown Sugar - 4 tblspn
Honey - 3 tblspn
Oil - 1/3 cup
Milk - 1/2 cup + 2 tblspn
Yogurt - 2 tblspn
Vanilla Essence - 1/2 tspn
Cashew to Garnish - Optional

Have a view of my Banana Choco Cakes.

Method

Sift the fry ingredients together - Atta, multigrain flour, arrow root powder, coco powder, baking powder and cooking soda.

Mix banana, brown sugar and honey well. It smells like Panchamritam. Add milk and whisk till blended, followed by yogurt. Finally add oil and vanilla essence. Beat till everything is blended nicely.

Fold in the dry ingredients into the wet mix, mixing after each addition. Transfer to a greased baking tin. I usually dust the greased with some flour before transferring the batter. Garnish with few cashews on top. If you wish you can add some to the batter too.

Bake in a preheated oven at 180 C for 35 minutes or till a skewer inserted comes out clean.

The cake was very moist and spongy. Perfect sponge cake with chocolate flavor and no hint of banana. For those who you like the cake to be sweet, you can increase the sugar by 2 tablespoon.

Since my hubby likes sweet, he wanted it to be little more sweeter, so in the above you can add some more sugar to taste it better. More than eating all this, Gowri's interest is in preparing !!!!!!!!!!!!!!