Often there are a couple of over ripened bananas lying on the kitchen counter. Seeing its outer blackened colour nobody would want to touch it. But the fact is that, bananas with black spots on them enhance its potassium value than the spotless golden ones. Also the sweetness of the banana increases with its age. So next time you see a wilting banana on your kitchen counter , put it to use instead of throwing it into the bin.
Banana is a great ingredient to add to cakes and muffins. Besides giving it a soft texture it adds great flavour as well. Ripened bananas are also used in Indian cooking as well. They add nice colour and enhance the taste.
1 cup Whole Wheat Flour
3 heaped tsp Baking powder
1/4 th cup Brown sugar, powdered
3 tsp Cinnamon Powder
2 large fully Ripe Bananas, mashed
3/4th cup Vegetable or Sunflower oil
100 gms Dried fruit or Nuts
- Pre-heat the oven to 200 c.
- In a big bowl, add flour, brown sugar,cinnamon and baking powder.
- Mix well , so that there are no lumps and the flour is blended well with the other ingredients.
- In a mixie, mash banana into a smooth paste.
- Add the banana paste and oil to the flour and mix well until all ingredients are combined.
- Roll the dry fruits or nuts in dry flour and fold it into the cake mix.
- Pour the mix into a greased loaf tin and transfer it into the oven.
- Bake it for about 45-50 mins until a knife inserted into the middle of the cake comes out clean.
- Allow the cake to cool and dust it with sugar powder.
- Refrigerate and then cut it into slices.