Eggless banana cake is a health-packed light yummy dessert which is ready in just 5 mins!! Yes, quite unbelievable.. But if you have a microwave, a sweet tooth and some over-riped or riped bananas ,then just go ahead and enjoy your evening with this delicious spongy cake. Yes it needs very less sugar ,hence lighter than the other cakes. Plus if you add whole wheat flour instead of all-purpose ,it will be even healthier.
I always wondered what could be done with over-riped bananas?? My mom used to make banana’s sabzi with them. But a cake for a dessert or snacking appeared to be more lucrative offer than the former. My daughter and my family loved this instantaneous preparation..

INGREDIENTS:
1. All-purpose Flour( maida) – ³⁄₄ cup
2. Medium or Large over-riped bananas – 2 ( You may use fresh bananas too , just that u’ll need extra patience to mash them neatly)
3. Cooking oil(unflavored) – ¹⁄₃ cup
4. Baking soda – ¹⁄₂ tsp
5. Baking powder – 1 tsp
6. Vanilla extract – 1 tsp
7. Sugar – ¹⁄₄ cup
8. Walnuts halved – 10 (optional)
9. Brown Raisins – 10 (optional)

METHOD:
| Preparation time : 5 mins | Cooking time : 5 mins | Makes nearly half pound of cake |
1. Take a bowl and put the peeled bananas in it. Mash them neatly with a fork or in blender such that no lumps remain.

1. To the same bowl add sugar, oil and vanilla extract. Stir them and mix till you see just one color and all blended.
   

2. Sift the flour,baking soda and baking powder through a sieve to avoid any lumps in the batter. Now blend them well with a spoon or a whisk.
   

3. In the last step , just add the nuts of your choice and fold in gently with the mixture. Its better to chop the nuts ,since they are mixed evenly and you get a nutty flavor in every bite. You may increase or decrease the amount as per your like.You may add cinnamon powder, dried cranberries or any dry -fruit of your choice.
   

4. Now prepare a microwave safe bowl. I lined my rice cooker with cooking spray/oil and then with the cut cirlced parchment paper at the bottom. You may use a glass bowl or a plastic container for this.Make sure your pan/container is deep and wide enough. Like in mine cooker, the batter’s level was almost ¹⁄₃ the height of its wall. So that when the batter rises it gets some space to swell up.
   

5. Now pour the batter in this bowl and tap it lightly 3-4 times on the counter in a circular way ,so that any excess air bubbles are removed from the batter, so that your batter is cooked evenly from all sides and through the center.Then microwave it on high power for just 5 mins uncovered.
   

6. After 5 mins , take it out gently and check with a tooth-pick inserted in the center. If it comes out clean ,its done. If not ,then microwave it again for 1 min.
   

7. Let it cool by itself for 5 mins. For this just run the knife around it and then invert it on a plate. Remove the parchment paper from its top gently. I ,however didn’t need to run the knife. It has already left the sides in my cooker 🙂
   

The greenish black fibre is from the banana , hence this is the texture.Also please notice the airy,sponge look of the cake. Since we are adding banana,we don’t need any agent for binding and for raising the cake. Although I personally don’t like bananas, but in a cake like this I simply can’t say no to it.

1. After 5 mins I pour a dollop of Nutella’s Hazelnut spread on it and cut into wedges. Also this spread helped me balance out the sweetness ,since I added less sugar than the sweetness I prefer.

Yummmm.. was the word which came after digging into this cake.
Please share your queries and experiences here!! We love to hear from you!!