Banana Coconut Cake

Two ripe bananas were eyeing me from the dining table. I moved to the kitchen and the grated dried coconut (copra filings) looked at me longingly. Yes, I got the message – time to bring them together in a cake. So that’s what I did. And it turned out to be such a delicious one, with the divine aroma of nutmeg and cardamom! The lightness it was imparting, was it because of the added butter milk? No idea.

Ingredients

-       ½ cup wheat flour

-       ¾  cup refined flour (maida)

-        ½  tablespoon baking soda

-       A pinch of salt

-       ¼  tsp nutmeg powder

-       ¼ tsp cardamom powder

-       ¾ cup  sugar

-       ¼ cup ghee

-       1 egg

-       2 ripe bananas, mashed

-       ¼ cup grated dry coconut (you can omit this item too)

-       ½ cup buttermilk

Instruction

-Preheat the oven to 175 degrees C (350 degrees F). Grease and flour the baking dish, or just line with baking paper, which I do.

- Sieve the flours, baking soda, and salt together, add the nutmeg and cardamom powder and keep aside.

- Mix together sugar and ghee in a large bowl till it becomes fluffy. Add the egg and mix well.

- Mix in mashed bananas and grated coconut.

- Add flour mixture alternately with buttermilk, mixing well after each addition.

- Pour batter into the prepared dish.

- Bake in the preheated oven until cake springs back when gently pressed, or a tooth pick inserted deep comes out clean, about 40 minutes.

- Remove from the oven and place on a wire rack or towel. Slice when cool and serve with tea/coffee. Be ready to get complements J