Banana Coconut Cardamom Cake
Banana Coconut Cardamom Cake is a moist and delicious eggless cake with delicate crumbs that is so full of flavour. The subtle coconut flavour pairs exceeding well with banana and cardamom resulting in tropical harmony of flavours.
Servings: 6 people
Equipment
- Large bowl
- 2lb loaf tin or any cake tin
Ingredients
Dry Ingredients
- 180 grams Whole wheat flour (or you can also use half whole wheat flour and half all purpose flour/maida)
- 1/2 cup Desiccated coconut
- 1 1/2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Cardamom powder
- Pinch of salt
Wet Ingredients
- 2 large Over Ripe bananas (arnd 1 cup)
- 1/2 cup Brown Sugar
- 1/2 cup Yogurt
- 1/4 cup Oil
- 2 tbsp Milk
- 1/2 tsp Vanilla extract
Other ingredients
- 1/3 cup Raisins (optional)
Instructions
- Preheat the oven to 180 °C and brush a 2lb loaf tin with oil and keep it aside.
- Mash the banana in a large bowl with a fork.
- Next add sugar, yogurt, oil, vanilla and milk and mix it well with the mashed banana.
- Now add in the flour, baking powder, baking soda and desiccated coconut, salt to the wet mixture. Slowly fold in the dry ingredients with the wet ingredients. do not over mix.
- Finally add the raisins and give a final mix.
- Pour the thick batter in the loaf tin and pop it in the oven.
- Bake it for 35 to 40 minutes. Insert a tooth pick in the cake and if it comes out clean take it out of the oven.
- Let it cool in the tin for 5 minutes then take it out and cool it completely in a cooling rack.
- Serve this moist cake with a cup of tea or coffee.
