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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 1 |
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Enjoy this excellent cake by Sanjeev Kapoor that makes good use of bananas that are on the verge of being over-ripe. This is from the Young Times magazine:) Ingredients:
4 large bananas |
5 -6 walnuts, coarsely chopped |
10 tablespoons butter or 10 tablespoons margarine |
3/4 cup sugar |
3 eggs |
2 cups refined flour (maida) |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1 teaspoon instant coffee powder |
1 teaspoon vanilla essence |
1 teaspoon cinnamon |
1 tablespoon fresh lemon juice |
3/4 cup milk |
Directions:
1. Beat eggs, one at a time, in a large bowl, until light and fluffy.
2. Add sugar and butter.
3. Cream well.
4. Keep aside.
5. In a separate bowl, sieve the flour, baking soda and baking powder together.
6. Keep aside.
7. In another bowl, mix together the walnuts, coffee powder, vanilla essence and cinnamon.
8. Keep aside.
9. In another bowl, mash the bananas and add lemon juice to them.
10. Add the chopped nuts.
11. Now, pre-heat your oven to 175°C.
12. Carefully, add the flour mixture alternating with the banana mixture to the butter mixture.
13. Stir in the milk lightly.
14. Pour the batter into a buttered{greased} baking dish.
15. Bake in the pre-heated oven at 175C for 1 hour.
16. Allow it to cool for 5 minutes in the baking dish once baked.
17. Then, gently unmould it onto a wire rack.
18. Allow it to cool completely.
19. Slice and serve with tea.
20. Enjoy the flavours of tea and coffee at the same time!
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