Vegan banana semolina cake | sooji banana cake | eggless semolina banana cake
Vegan banana semolina cake made without dairy and lots of ripe bananas is a delicious cake with the crunch of walnuts.
Ingredients
1 cup = 200ml
- 6 overripe bananas we had the small one
- 1 cup jaggery
- 1.5 cup semolina/suji
- 1/2 tsp vanilla essence
- Salt a pinch
- 2 tbsp walnuts
- 1 tsp ENO fruit salt
- Oil for greasing cake tin
Instructions
- Take a baking tin lined with greased butter paper or parchment paper.
- Take one banana and cut it from the centre lengthwise into two parts.
- Place both the banana strips at the bottom of baking tin with flat sides downwards. Keep aside.
- Take a blender and add rest of the 5 bananas with jaggery in it.
- Blend them to a fine puree.
- Transfer puree in a bowl.
- Add semolina, salt, vanilla essence and walnuts. Mix. If the batter appears to be much thick, mash one more banana and add to the batter.
- At last, add ENO & whisk together into a fine batter. The batter will turn frothy.
- Immediately transfer the batter into baking tin over the laid down banana strips.
- Level the batter with spatula and tap the tin twice to release air bubbles.
- Bake in preheated oven for 30 to 35 minutes @180°C in middle rack with both the rods on.
- Pass the cake through toothpick test by inserting a toothpick in cake. If toothpick comes out clean it's a sign that cake is perfectly baked.
- Let cake turn cool on cooling rack.
- Invert and enjoy.
Notes
- If the batter seems to be much thick at the end, add one more banana after mashing finely to adjust the consistency.
- If don't have addional banana, add bit of milk (non-dairy, if vegan) or water.