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Monday, August 1, 2016

Fluffy banana yogurt cake

Fluffy banana yogurt cake

The difference between this and past recipes lie in the fluffy texture of the cake, even without whisking the batter a single bit. What’s more, I discovered the magic of cooking banana with salt!

Have I mentioned about the texture yet ? Fluffy, light, airy … am I getting overly excited over a fruit I have no desire to eat on its own ?

This is the quickest recipe, best done in between advertisements. Seriously.

Makes a medium tray, for 16.

Ingredients :

A: Combine these :
1 ¼ cup plain flour
1/3 cup caster sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon powder
¼ tsp fine salt ( a must to bring out banana oomph. Do not omit. )

B : combine these :
3 ripe bananas ,mashed
1 cup yogurt ( mine from the Indian mamak store )
¼ cup canola oil
1 egg
1 Tbsp vanilla essence

Method :

Preheat oven to 180C.
Prepare a baking tray with a greased removable bottom.
Combine and mix both A and B.
Bake at 180C for 25-30 minutes or until skewer pierced in the center comes out clean.
Remove. Cool.
Serve as it is or with ice cream.

1 comment:

  1. Fluffy, eh? The method is like making muffin batter. I must try!