Banofi banana almond cake recipe
Description
Indulge in the delightful fusion of flavors and textures with our Banofi Almond Cake. This recipe seamlessly blends the sweetness of ripe bananas, the nuttiness of almonds, and the wholesome goodness of muesli or granola into a moist and flavorful cake that's perfect for any occasion.
Starting with a base of all-purpose flour (maida) and whole wheat flour (atta), this cake achieves a balanced texture, ensuring a light and fluffy crumb. Baking powder and baking soda are incorporated to provide just the right amount of lift, resulting in a cake that's airy and soft.
To sweeten the batter, we use castor sugar, which combines effortlessly with creamy yellow butter and a touch of fortune oil. The richness of butter adds depth to the flavor while contributing to the cake's tender crumb. Ripe bananas are mashed into a pulp and folded into the batter, infusing it with natural sweetness and moisture.
For an extra layer of flavor, vanilla essence is added, imparting a warm and aromatic essence that enhances the overall taste of the cake. A few drops of yellow and green food coloring not only add visual appeal but also evoke the vibrant hues of ripe bananas and fresh almonds.
Adding texture and crunch to every bite, Kellogg's granola or muesli and crushed almonds are gently folded into the batter. These wholesome ingredients not only provide a contrast in texture but also contribute to the cake's nutty flavor profile, making each slice a delightful sensory experience.
Once baked to golden perfection, the Banofi Almond Cake emerges from the oven with a heavenly aroma that beckons you to indulge. Whether enjoyed as a morning treat with a cup of coffee or served as a dessert for special occasions, this cake is sure to impress with its harmonious blend of flavors and irresistible appeal. So go ahead, slice into a piece of this delectable creation and savor the goodness in every bite.
Ingredients
Instructions
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- Preheat the oven to 180°C (350°F). Grease and flour a 6-inch cake pan.
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- In a mixing bowl, sift together maida, atta, baking powder, and baking soda. Set aside.
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- In another bowl, cream together castor sugar, yellow butter, and fortune oil until light and fluffy.
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Mash the ripe bananas into a pulp and add them to the sugar-butter mixture.
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- Add vanilla essence and food coloring to the mixture and mix well.
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- Gradually fold in the dry ingredients (flour mixture) into the wet ingredients until well combined.
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- If the batter is too thick, adjust the consistency by adding a little milk.
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Gently fold in the granola or muesli and crushed almonds into the batter
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- Pour the batter into the prepared cake pan and spread it evenly.
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- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.
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- Transfer the cake to a wire rack to cool completely before slicing and serving.
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- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 7g35%
- Cholesterol 30mg10%
- Sodium 200mg9%
- Total Carbohydrate 35g12%
- Dietary Fiber 3g12%
- Sugars 20g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
