Banana Cake With Rice Flour

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Banana cake with rice flour.
Once I have added rice flour in cake by mistake. But loved the texture and taste. It was super soft.
Now here is a banana cake with rice flour.

What do you do with the over ripe bananas. Nobody wants to eat in my home. Try this banana cake recipe with over ripe bananas and see how it finished so fast.

Ripe banana contains a high concentration of dietary fiber, vitamin C, potassium, vitamin B-6 and antioxidant compounds.

And over ripe bananas with dark spots in it is more effective in enhancing the property of white blood cells.

The more darker patches it has the higher will be its immunity enhancement quality. Riper the banana the better the anti–cancer quality.

So don’t throw away the over ripe banana. Use them in cake, muffins or cup cakes.

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Recipe

Whole wheat flour or atta – 1 cup

Rice flour  – 1/2 cup

Powdered sugar  – 1 cup

Oil  – 1/2 cup

Ripe bananas  – 2

Vanilla essence – 1 teaspoon

Baking soda  – 1/2 teaspoon

Baking powder  – 1 teaspoon

Vinegar. – 1 tablespoon

Milk  – 1/2 cup

Chocochips or any nuts for garnishing

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Method

Preheat the oven at 180 degrees for 10 minutes.
Grease a cake tin and dust with flour. Keep it aside.

Mix vinegar in milk. Milk should be in room temperature.
Mash the banana with a fork or use your mixer grinder to mash it well.

Beat the sugar with oil. I like less sweet so I have used 3/4 cup sugar but you can add 1 cup if you like.

Now add the mashed bananas and vinegar mixed milk. Mix well.
Add all the dry ingredients and vanilla. Mix well.

If you feel the batter is dry add some milk more.
Pour the mixture in the greased and flour dusted cake tin.

Tap the tin gently.
Spread some Chocochips or any nuts of your choice.

Bake in the preheated oven for 30 to 40 minutes.
Time depends on the oven. Every oven takes different time. Mine took 30 minutes.

Check with a toothpick. Insert the toothpick in the middle to check. Bake until the toothpick comes out clean.

Let it cool. Slice the cake and enjoy. Or serve with ice-cream or chocolate sauce.

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Egg less Banana Cake

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Banana cake
A cake with oats,  whole wheat flour and banana. Perfect for kiddos. You will love the flavour of cinnamon and cardamom. And its egg less yet soft and moist.

Use your over ripe bananas lying on the fruit basket. And see how they vanish as a yummy cake.

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Recipe

Whole wheat flour or atta  – 1 cup
Ground oats  – 1/2 cup

Powdered sugar  – 1/2 cup + 1 teaspoon if you want to add tutti fruity or raisins if not take 3/4 cup

Oil  – 1/2  cup

Ripe bananas  – 4

Cinnamon powder  – 1 teaspoon

Cardamom powder  – 1/2 teaspoon

Baking soda – 1/2 teaspoon

Baking powder  – 1 teaspoon

Vinegar  – 1 tablespoon

Tutti fruity or chocochips or any dry fruits  – 1/4 cup

Method

Preheat the oven at 180 degrees. If you are using OTG preheat for 10 minutes.

Grease a cake tin and dust with  flour. Keep it aside.

Mash the banana with a fork or blend in the blender. I used my grinder to mash it well.

Beat sugar and oil well.I like less sweet but you can add 3/4 cup sugar to make it more sweet. Add mashed banana and mix well.

Now add both flour cinnamon and cardamom powder, baking powder and mix well.

In a small bowl add vinegar with soda. Stir well and mix in the cake batter .

Add tutti fruity or chocochips or dry fruits whatever you have. Fold it nicely. I want to use tutti fruity but there was only 1 teaspoon in my pantry so added cashew nuts and raisins.

Pour in the greased and flour dusted cake tin. Tap lightly. Bake for 35-40 minutes. Every oven takes different time.

Mine takes 30 minutes. Check with a toothpick. Bake until the toothpick comes out clean.

Let it cool down.
I sprinkled little powdered sugar on it.

Slice and enjoy the soft moist and yummy cake with tea or coffee.