Banana upside down cake is one of the most delectable cakes with a spongy texture and baked using banana Robusta, whole wheat flour and Jaggery. This healthy cake is a guilt free treat for all sweet tooth people.
Yield / Serves
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Â¼ cup Demerara sugar
2 tbsp melted butter
1 or 1 Â½ banana (sliced)
1 banana (mashed)
1 cup whole wheat flour
Â¼ tsp baking powder
Â¼ tsp baking soda
A pinch of salt
Â¼ cup + 1 tbsp powdered jaggery
Â½ cup full fat milk
Â½ tsp cardamom powder
Â¼ tsp vanilla extract
2 â€“ 3 tbsps of water (if needed)
Setting the pan: 1. Melt butter and grease a round 6 -7 inch pan. Dust little flour 2. Sprinkle the Demerara sugar and spread evenly 3. Place the banana slices on the sugar
Sieve flour, baking powder, baking soda and salt for 3 times.
Mix powdered jaggery with milk and add cardamom powder. Dissolve completely and strain this liquid for any impurities
To the above liquid add the mashed banana and mix well.
Add oil and vanilla extract
Combine sifted flour mixture to the above wet mixture until no lumps are seen
At this stage if the batter is very thick(depends on the whole wheat flour), add water one tablespoon at a time and form a free flowing batter but not runny. ( i used 2 tbsps of water)
Preheat oven @180c
Pour the batter into the pan set with banana slices. Gently tap without disturbing the banana setup
Bake for 30 â€“ 35 mins @ 180c until the cake tester comes out clean.
Allow the cake to cool down completely, invert the pan and gently tap. Yummy cake is ready to be served
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