Indian Banana Cake Recipe

Name: Indian Banana Cake Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 8
Cuisine: Indian
Ingredients: 3-4 medium Ripe Bananas (mashed, about 1 cup); 1.5 cups All-Purpose Flour (sifted); 0.75 cup Granulated Sugar (adjust to taste); 2 large Large Eggs (at room temperature); 0.5 cup Vegetable Oil (or melted unsalted butter); 1 teaspoon Baking Soda; 0.5 teaspoon Salt; 1 teaspoon Vanilla Extract; 0.5 teaspoon Cardamom Powder (for an Indian touch); 0.5 cup Chopped Walnuts/Pecans (optional)

This recipe guides you through making a delicious and moist Indian-style banana cake, perfect for a treat or snack. It features ripe bananas, a hint of cardamom, and a simple baking process to yield a delightfully aromatic and tender cake. The preparation is straightforward, making it accessible for bakers of all levels.

#cake

#banana

#dessert

#snack

#baking

#comfort food

#cardamom

Freshly baked banana cake loaf

Recipe Information

15m

Prep Time

55m

Cook Time

1h 10m

Total Time

Servings

Easy

Indian

English

Nutrition (per serving)

320

Calories

Protein

45g

Carbs

15g

Fat

Slice of moist banana cake

Ingredients

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Ingredients laid out before mixing

Instructions

0/6 completed

1
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
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2m
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Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper.
2m
Ensuring your oven is fully preheated is key for even baking. Don't skip greasing and flouring for easy removal.
2
In a large bowl, mash the ripe bananas thoroughly with a fork or potato masher until mostly smooth with a few small lumps remaining. Add the sugar, eggs, vegetable oil (or melted butter), and vanilla extract. Whisk until well combined.
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5m
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In a large bowl, mash the ripe bananas thoroughly with a fork or potato masher until mostly smooth with a few small lumps remaining. Add the sugar, eggs, vegetable oil (or melted butter), and vanilla extract. Whisk until well combined.
5m
Use very ripe bananas (with brown spots) for the best flavor and sweetness. Room temperature eggs mix better into the batter.
3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and cardamom powder. If using, fold in the chopped nuts here.
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3m
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In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and cardamom powder. If using, fold in the chopped nuts here.
3m
Sifting the dry ingredients prevents lumps and ensures they are evenly distributed.
4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can lead to a tough cake.
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2m
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can lead to a tough cake.
2m
Overmixing develops the gluten in the flour too much. Mix until no streaks of flour remain, then stop.
5
Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
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55m
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Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
55m
Baking times can vary, so start checking for doneness around the 50-minute mark. If the top browns too quickly, you can loosely tent it with foil.
6
Remove the cake from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
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20m
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Remove the cake from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
20m
Cooling completely on a wire rack prevents the bottom of the cake from getting soggy and makes it easier to slice.