Eggless Cranberry Banana Cake
This easy cranberry banana cake is delicious & simple to make. It is incredibly tender and beautifully balanced. The mild sweetness and tartness from the cranberries in this banana cake is fabulous and tastes amazing. You can feel it in every bite of the cake.
Equipment
- OTG
- Mixing bowl
- 240 ml measuring cup set
- 7 inches loaf tin
- Spatula
Ingredients
- 128 Grams All purpose flour or whole wheat flour (1 cup)
- 2 Large Banana (250 grams)
- 60-70 Grams Dried cranberries (½ cup)
- 30 Grams Butter melted (2-3 tablespoon)
- 30 ml Oil (2 tablespoon)
- 100 Grams Sugar (½ cup)
- ⅓ Cup Curd/yogurt (80 grams)
- 60 ml Whole milk (3-4 tablespoon)
- 1 Teaspoon Baking powder
- ½ Teaspoon Baking soda
- ¼ Teaspoon Salt
- 1 Teaspoon Vanilla essence
Instructions
- Preheat oven at 180° C for 10 minutes with both the filaments (rods).
- Grease the loaf pan with oil or butter and place a parchment paper. You can grease the pan and dust it with little flour if you dont have parchment/butter paper. Also you can use any shape pan as per your availability and preference.
- Peel the banana and mash them using a fork or masher. You can also use a mixie or blender to do the work. Preferably use over ripe banana for better outcome.
- In a mixing bowl add in the curd and baking soda. Mix and keep aside for 5 minutes. After few minutes the mixture will be bubbly.
- Add in the sugar, melted butter, oil, vanilla essence and mix well until combined. Add in mash banana and mix well to combine.
- Sieve in the flour, baking powder,, salt into the wet ingredients. Mix to incorporate into a thick batter.
- Add milk in batches and make into a semi-thick smooth batter.
- Lightly coat the cranberries with flour. Add in the cranberries reserving some for garnish and give a gentle quick mix.
- Pour the batter onto the prepared pan. Tap the pan for couple of times to release any air bubbles trapped inside.
- Sprinkle some cranberries on the top. Place the cake pan in the middle rack with both filaments (rods) on.
- Bake the cake at preheated oven @180° C for 30 to 35 minutes. A toothpick or skewer inserted should come out clean. Baking time will differ depending upon your oven temperature and settings. Start checking the doneness of the cake before the above mentioned time.
- Remove the cake from oven and allow to stand for 10 minutes. Run a knife around the cake pan and demould the cake. Transfer the cake onto a cooling rack and allow to cool down completely. Slice and enjoy!
Video
Notes
- Always preheat oven before starting to bake.
- All ingredients should be at room temperature.
- You can use either all purpose flour or whole wheat flour or can bake with 50-50 ratio of both.
- Brown sugar, cane sugar or jaggery can be used in place of regular refined sugar.
- I used both butter and oil but you can bake with either butter or oil.
- Use whole milk for extra richness, taste and texture.
- Every oven reacts differently so baking time may vary.
- Both rods to be switch on.
- If you wish to bake with egg use 2 eggs and opt out yogurt and baking soda.