Jaggery, bananas and cardamom can get along very well! Ask any Indian and he or she will tell you so from memories of Indian sweets and desserts.
Today, I am sharing with you one of my most favourite cake recipes. I have baked this Banana Cardamom Cake, again and again over more the years.
To make this cake divine, use bananas that are very ripe – the ones that have brown flecks on the peel. Bananas contain tryptophan, an amino acid that helps your body produce serotonin, a natural substance that has a calming effect on the brain and can act as a gentle sedative. I used dark jaggery and used a fine grater to grate it. Go on try baking this cake.
1 ripe banana, sliced lengthwise, to line the base of tin
270 g self-raising plain flour, sifted
5 g fine salt
4 g cardamom powder
80 g raisins, roughly chopped
220 g grated jaggery or dark brown sugar
180 g eggs, beaten
90 g melted unsalted butter, slightly cooled
4 ripe bananas (Del Monte size), mashed coarsely
1 ripe banana, sliced lengthwise for topping
1. Preheat the oven to 180°C.
2. Line a loaf tin with non-stick baking paper or grease with butter and dust with flour and shake off excess.
3. Arrange banana slices from one banana at the base of the tin.
4. Place flour, salt, cardamom powder and raisins together in a bowl.
5. Put grated jaggery, eggs and melted butter into a mixing bowl and whisk with an electric mixer until it increases in volume.
6. Fold in the mashed bananas and the flour until well incorporated.
7. Pour batter into the prepared tin.
8. Arrange the remaining slices of banana on the top of the batter.
9. Bake for 40 minutes or until a skewer comes out clean when inserted in the cake.
10. Cool in tin for 10 minutes before cooling on a wire rack.
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