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Yet this weekend I was left with lots of over ripe bananas. I usually don’t toss them and use it one way or the other. After some thought I decided to make Banana Cake using the base recipe found on Bawarchi. Bawarchi is now part of Sify and the recipe then moved here (Mango Cake). This is a very easy and versatile cake, does not require many ingredients and can be whipped up in a jiffy. The best part is this does not use any All Purpose Flour but uses Sooji/Semolina instead.

 

I have also made an Eggless Mango Cake before using the same recipe. The cake is soft and moist and the combination of mango pulp and cardamom is like a match made in heaven. The taste is more like Mango Suji Halwa/Mango Rava Kesari.

 

I am pretty sure this combination will work with other fruits as well.  Deesha had mentioned that she tried making this with pineapple and was pleased with the outcome. TBC recently posted this cake using the Mango version.

 

As the author on Sify has suggested this cake can be cut like burfi (diamond shapes) and that helps in easy serving. Even though the original recipe does not call for nuts, chopped walnuts not only enhance the taste of this cake, but also add a good deal of crunch. This is an ideal tea time snack or as a light dessert after lunch or dinner.

 

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Ingredients:

  • 1 cup of Semolina/Rava/Sooji ( I used the fine variety)
  • 1 cup Banana mashed ( I used 3 medium over ripe bananas and ran it through the blender)
  • 1/4 cup Butter (melted)
  • ¼ cup oil
  • 1/2 cup Sugar
  • 1 teaspoon Baking powder
  • ½ tsp ground cardamom (elaichi)
  • ¼ cup chopped walnuts

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Method:

  • Note: There is no need to roast the rava/sooji.
  • Pre-heat the oven to 375 degrees.
  • Mix the Sooji(Rava) with sugar, cardamom, walnuts and baking powder. 
  • Next add melted butter,oil and mix well. Finally add the mashed banana and mix again. Let this sit for 10 minutes.
  • Place in the oven and bake for 30-35 minutes. Be careful and keep a close watch after 25 minutes.
  • Check with a fork to see if properly baked. If the knife comes out clean then remove immediately. If it is kept for a longer time, the cake becomes hard.
  •  Allow to cool completely and then cut and serve.
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