Banana cake with rice flour.
Once I have added rice flour in cake by mistake. But loved the texture and taste. It was super soft.
Now here is a banana cake with rice flour.
What do you do with the over ripe bananas. Nobody wants to eat in my home. Try this banana cake recipe with over ripe bananas and see how it finished so fast.
Ripe banana contains a high concentration of dietary fiber, vitamin C, potassium, vitamin B-6 and antioxidant compounds.
And over ripe bananas with dark spots in it is more effective in enhancing the property of white blood cells.
The more darker patches it has the higher will be its immunity enhancement quality. Riper the banana the better the anti–cancer quality.
So don’t throw away the over ripe banana. Use them in cake, muffins or cup cakes.
Whole wheat flour or atta – 1 cup
Rice flour – 1/2 cup
Powdered sugar – 1 cup
Oil – 1/2 cup
Ripe bananas – 2
Vanilla essence – 1 teaspoon
Baking soda – 1/2 teaspoon
Baking powder – 1 teaspoon
Vinegar. – 1 tablespoon
Milk – 1/2 cup
Chocochips or any nuts for garnishing
Preheat the oven at 180 degrees for 10 minutes.
Grease a cake tin and dust with flour. Keep it aside.
Mix vinegar in milk. Milk should be in room temperature.
Mash the banana with a fork or use your mixer grinder to mash it well.
Beat the sugar with oil. I like less sweet so I have used 3/4 cup sugar but you can add 1 cup if you like.
Now add the mashed bananas and vinegar mixed milk. Mix well.
Add all the dry ingredients and vanilla. Mix well.
If you feel the batter is dry add some milk more.
Pour the mixture in the greased and flour dusted cake tin.
Tap the tin gently.
Spread some Chocochips or any nuts of your choice.
Bake in the preheated oven for 30 to 40 minutes.
Time depends on the oven. Every oven takes different time. Mine took 30 minutes.
Check with a toothpick. Insert the toothpick in the middle to check. Bake until the toothpick comes out clean.
Let it cool. Slice the cake and enjoy. Or serve with ice-cream or chocolate sauce.