Caramelised Banana Cake is a perfect eggless cake prepared using condensed milk and whole wheat flour.This is one of the teatime cake your family would love.
I always have abundance of bananas in my house which after getting too ripe no one wants to eat. Many times I prepare banana smoothie or put them in pan cakes. But tired of all these recipes, so tried out caramelising them and preparing soft , spongy loaf cake. Believe me , it turned out really soft and moist.
Caramelised Banana Cake requires over ripe bananas which need to be caramelised real well. The cake is totally eggless and I have used whole wheat flour. It can be replaced with all purpose flour(maida) too but I prefer to use whole wheat for some healthy touch. No compromise on taste. Both taste the same.
It requires very less time to prepare and bake .Of course the time varies depending upon the oven used. For me it took 20 minutes in microwave convection mode at 180 degree C ( 356 degree F).
Preparation Time: 15 Minutes
Baking Time : 20 Minutes
Yields : 1/2 Kg Loaf cake
- 2 Medium size ripe bananas, finely chopped
- 1 Cup(110 Grams) Whole wheat flour
- 60-80 Grams unsalted butter ,kept at room temperature
- 1/2 Teaspoon Baking soda
- 1/2 Teaspoon Baking Powder
- 100 Ml Condensed Milk
- 125 Ml Milk
- 1/2 Teaspoon Vanilla Essence
- 2 Tablespoons Water
On a non stick pan, Melt sugar. Once it is caramalised to brown, switch off the heat and add water. Stir vigorously. Don’t worry if it becomes hard. Switch on the heat again.
Add chopped bananas and continue cooking. Let the bananas get nicely cooked in caramel on medium heat for about 3-4 minutes. Then switch off the heat and allow caramelised bananas to cool down.
Beat butter in a bowl.
Add condensed milk and beat again.
I have sieved my flour, baking powder and baking soda in a separate bowl.
Add half the dry ingredients in the butter mixture and mix . Then add half the banana caramel mixture and beat. Repeat this by alternating dry mixture and caramel mixture until everything is blended well.
Add vanilla essence and mix.
Check the consistency of batter . It it is dry, add milk little at a time till the batter is perfect. You can check the consistency of batter by taking it on spatula and try dropping it. If it drops easily, then its perfect otherwise add little more milk and mix.
If you are using non stick baking pan, pour the batter directly otherwise, grease the pan or line it with parchment paper and pour the batter.Bake in preheated oven for 20 minutes at 180 degree C ( 356 degree F). Check using toothpick. If the toothpick comes out clean, that means it is baked. Then remove it out.
Keep on cooling rack. After about 10 minutes, demould it.