- Banana - 2, ripe
- All Purpose Flour / Whole Wheat Flour - 1 cup
- Salt - 1/2 tsp
- Baking Powder - 1 tsp
- Egg - 4 nos
- Sugar - 1 cup
- Vanilla Essence - 1 tsp
- Oil to grease mould
Method:
- Grind bananas with salt and vanilla essence in a mixer jar.
- Sieve and mix flour with baking powder and keep aside.
- Beat eggs for couple of minutes using a hand blender on medium-high speed. (If using hand whisk or manual blender, blend till eggs are smooth and fluffy. Time will be longer than blender).
- Add sugar gradually to the smoothened eggs and mix it on high speed till you get a creamy thick egg mixture. I beated for around 7-10mins on high speed.
- Further add the banana paste and beat on medium-high speed for another couple of minutes for the vanilla essence and eggs to combine well thus removing any foul smell of eggs, if any.
- Fold in the dry mix kept aside gradually using a fork or mixing spoon to the egg-banana mix.
- Stop folding once everything combined. Do not overmix. Overmixing will give hard and broken cake surface.
- Grease a mould with oil and transfer the batter to the mould (fill upto 3/4th the height of the mould).
- Heat a tawa on high flame. Keep a cooker or deep vessel on tawa along with a stand inside the vessel.
- Transfer the filled mould on to the stand and close the vessel or cooker with lid.
- If not pressure cooker, place another weight on top of lid to ensure it is airtight.
- Cook on low-medium heat for 40-60mins or till done.
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