Monday, September 3, 2012

Eggless Banana Pound Cake

A. Dry Ingredients

  • 2 and 1/4 cups All Purpose Flour (1Cup is 250ml)
  • 3/4 cup Light Brown Sugar
  • 1 and 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Salt

  • 1/2 cup Melted Butter

  • 1/2 cup Yogurt
  • 1 teaspoon Vanilla Flavour
  • 1 cup Mashed Bananas - 2 Large Size



    Preheat the oven to 180C-200C for 15 minutes.
    Take a cake tin, line wax paper and grease it with oil and sprinkle some flour.
    Melt the butter and allow it to cool to room temperature.
    In a blender blend yoghurt, mashed bananas and vanilla flavour. To this  mixture add the butter when it is completely cool.
    In another large bowl mix together the flour, baking powder, baking soda and salt.
    Add the wet ingredients to the dry ingredients and stir until just combined.
    Pour the batter to greased Cake Tin, tap it to make it even and sprinkle almond slices.
    Bake it for about 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
    Allow the cake to cool, remove from the pan and slice.


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