Banana Walnut Cake - Egg less

Well this is my first post on my blog!!!! I have been asked by my friends to do so for a long time now... I finally decided to give it a try... 

Since it’s my first post I thought of sharing a sweet dish, a banana walnut cake. For all those health conscious people, this is a whole wheat and egg less recipe. You should know that Bananas are versatile and are used for so many desserts be it Indian or any other country. But if you are already higher on calories then you should avoid or consume less of bananas.

The cake goes well with tea or coffee. Its light, soft and moist cake made without eggs.

Ingredients (the standard measuring cup, 1 cup = 250 ml)

• 2½ cup banana puree - can be made from four medium to large ripe bananas. I prefer over ripe bananas. 
• 1½ cups whole wheat flour/atta
• ½ cup organic sugar or regular sugar or brown sugar. 
• 1 tsp baking powder
• ½ tsp baking soda
• a pinch of salt
• ½ tsp cinnamon powder (optional)
• ⅔ cup any neutral flavored oil/ butter/ nutralite - i used nutralite. 
• 1 tsp vanilla extract
• 10 halved walnuts. You can use or any dry fruits of your choice but walnuts and bananas are a great combination(optional)

Instructions

• Preheat your oven at 180 degrees C/350 degrees F.                                          Note:  the temperature and the heat varies with the type of oven. You should know your oven. If using a regular oven, preheat both top and bottom elements. For a microwave convection oven, just preheat the oven.
• Blend banana pieces into a puree and add sugar, butter and vanilla extract. Mix them properly till the sugar dissolves.
• In another vessel sieve whole wheat flour, baking soda, baking powder, salt, cinnamon powder.
• Now add the wet ingredients into the dry ingredients in 3 batches and fold them very well. 
• Next add the nuts and fold once. 
• Grease a loaf pan (7 inches * 4 inches) or any other cake pan - i used of 7-8 inches in size.  I also use butter paper with butter. The cake comes of easily
• Pour the mixture into the pan and make sure it fills only ⅔ of the capacity
• Bake in the preheated oven at 180 degrees for 40 -45 mins or till tooth pick inserted in the cake comes out clean. 
• The cake tastes best when served cold with tea or coffee. 

NOTE:  The baking time varies depending on the temperature in your oven and the size of your pan. Also note that the temperature varies from oven to oven. So you should know your oven properly and the cake is cooked when the tooth pick comes out clean. You should not open the oven repeatedly to check the cake as that may not result in a good cake.