Lalitha, our friend in Sittilingi, has given up white sugar. Last time she visited, she didnt even give in to my very tempting mango icecream. So, in an attempt to make a cake that she’d actually be able to eat, I stumbled onto a really simple banana cake recipe by Peggy Trowbridge Filippone which I modified for Tha’s benefit! So I guess you can call it a No White Sugar Banana Cake. The cake was really soft and light, and travelled well all the way to Sittilingi the next day in the heat of summer.
Like muffin or pancake batter, mix the dry and wet ingredients separately, and then go easy on the mixing when combining the two! The LESS you mix the better – I love it!
1½ cups Atta
½ cup chopped nuts (I used almonds. Soak them in hot water and peel before chopping. I was lazy and popped them in the mixie for a fraction of a second whizz. Then chopped the nuts that were still whole)
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon powdered (again, whizzed in the mixie)
¼ teaspoon nutmeg powdered (ditto)
Big pinch of salt
¾ cup of jaggery (powdered if possible)
½ cup of oil (used sunflower)
1 cup banana, mashed with a fork and overripe is best
½ cup of curd
2 eggs (optional)
1 teaspoon vanilla essence
Mix the dry ingredients together. Try to break up any big lumps in the jaggery and mix the wet ingredients well. Add in the dry stuff and combine with as little mixing as possible.
Pour into a cake tray and bake for 30 mins at 180C, or until a toothpick or knife stuck into the centre comes out clean.
Cool and enjoy!
For those who dont mind a little sugar, powder half a cup of it, mix with a tablespoon of milk or water till thick enough to spread evenly for a lovely spice glaze. If you love cinnamon, add some powdered and spread icing over cake. If you prefer nutmeg, pour on the icing and grate fresh nutmeg onto it as garnish. Both these really compliment the cake and make it yummier!