Is it just me, or did you generally feel that January finished in a blink? I mean, it became 2020 just yesterday, isn’t it? It did take me sometime to accept the fact that time is in fact running a bit too fast to my liking and it feels overwhelming to get through the days in this quick fashion. When there is too much negative news just floating in the air, I feel like shutting myself down from that noise and concentrating on what will give my mind some peace of mind.
On a brighter note, our home has become better with the gracing of B’s family. His little one is 8 month old and she fills the house with giggles and screams. The girls don’t want to go to school and if they do, they want to come back home and not study at all. HD doesn’t want to move out of the house neither. While going home, there is somebody with a wide toothless grin ready to welcome, MaShaAllah. Kids in the house are always a blessing, whether small or big. The only thing is what I feel as I look at my girls grow is they tend to go within themselves and most of the time for peace, we tend to allow them to do it. I am trying hard not to do it, but somehow within the rushing of life, I am guilty of doing it… Hmm…
I was just wondering, it has been long since I have posted or even tried any banana bakes. It isn’t I have lost interest in them. It is just that, I tend to eat all of it if I make, since my girls aren’t very fond of anything with banana. I am just praying their taste buds change and they eat whatever is made for them, seriously… 🙁
OK, so when I had a few bananas that had gone overripe staring at me and I was tempted to make my favorite banana bread, I realized that I don’t have an eggless plain banana cake recipe on the blog – I do have one with coconut and with DDL as well for added flavors. I took a little bit of helps of Googlemaa and my experiences with eggless bakes to come up with this really moist banana cake, that will definitely not make you miss the eggs. I always believe that yogurt is one magical ingredient that can add so much moistness to your bakes sans the eggs, even better than milk. This cake is also all made with wholewheat flour aka aatta. All you need to do for that extra fluffiness is to sift in the flour so that you build the air in and it makes you feel like you have having a normal cake. Adding the aatta as is, would cause the cake to be a little dense, though taste wise, it wouldn’t affect much. Leaving you all with this beautiful bake for today…
- 3 medium bananas, mashed well
- ⅓ cup neutral oil
- ⅓ cup yogurt
- ⅓ cup brown sugar
- ¼ tsp cinnamon powder
- 1 tsp vanilla essence
- 1 cup wholewheat flour
- ⅔ tsp baking powder
- ⅓ tsp baking soda
- A pinch of salt
- 4 tbsp chopped walnuts (optional)
- Preheat oven to 180 degrees. Grease a small loaf pan.
- Add ingredients from oil to vanilla to the mashed bananas and whisk well till nicely combined.
- Sift the dry ingredients over the wet mixture. Add the walnuts and fold in till combined.
- Pour into the prepared pan and bake for 40-50 minutes or till skewer comes out clean.
- Cool in pan for five minutes and flip onto a baking pan. Cool completely before slicing and enjoying!