I had few over ripen banana in hand. First I thought of making banana appam for Aadi friday Neivedyam. But then I changed my mind to make an eggless, butter less, moist banana bread recipe with yogurt. I have already shared eggless banana walnut muffin and eggless vegan banana cake recipes. But still when I came across this cake recipe with yogurt and cooking oil, I got tempted to give a try. The result was a perfect, moist banana bread. The aroma of the bread while it bakes was awesome and we were badly waiting to taste it soon after baking.
As I expected, it was a very big hit with Sendhil and Raksha. I am so happy to share an easy, interesting, bread recipe with banana. You can replace maida with wheat flour, plain sugar with brown sugar and use walnut for healthy options. Do try this cake in this weekend and enjoy your teatime with this bread recipe! I have shared a quick, short video too. Check it out.. Ok, Lets see how to make eggless, butterless banana bread recipe with yogurt.
Video recipe
Eggless banana bread recipe
Eggless, butter less banana bread recipe with yogurt and cooking oil !
Maida/All purpose flour - 1 cup ( Wheat flour can be used)
Sugar - 1/2 cup ( Use brown sugar)
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Cinnamon powder - 1/2 tsp
Salt - a pinch
Ripe banana - 3 nos ( Small)
Cooking oil - 1/4 cup
Yogurt - 1/4 cup
Vanilla essence - 1/2 tsp
HOW TO MAKE EGGLESS BANANA CAKE - METHOD
In a wide bowl, mix the dry ingredients – Maida, baking powder, baking soda, a small pinch of salt. You can either sieve them or just mix with a ladle well.
Take the banana, peel the skin and mash it well using your hands or back of spoon.Set aside.
In another bowl, mix the wet ingredients i.e. Cooking oil, yogurt, vanilla essence, mashed banana and mix well.
To this mixture, add the maida mix. Use a ladle and mix well thoroughly. The batter would be very thick, sticky and looks like a thick paste.
Grease a baking pan with cooking oil generously. Pour the batter and spread it evenly. Stud in some walnuts or choco chips if you wish.
Pre heat an oven in convection mode at 180c. Bake the bread for 30 minutes. Actual recipe called for 40 minutes baking time. But mine took just 30 minutes. So keep an eye after 25 minutes. Insert a toothpick or back of a spoon to check the cake. If it comes out clean, its done else bake for another 5 minutes. Remove the bread from the oven and let it cool down for 5-10 minutes. Loosen the sides of the bread using a sharp knife and invert the baking pan over a plate.Bread will come out easily. Make slices and serve it warm. Enjoy !
Note
You can replace maida with wheat flour and sugar with brown sugar or honey.
Adjust the quantity of sugar as per your taste. Check the sweetness of batter before baking and add more sugar if needed
Cinnamon powder gives an awesome aroma to this bread. Do not skip it.
Adding vanilla essence is optional.
Try this easy, eggless, butterless banana bread at home and enjoy with your family !
Yesterday I saw this wheat flour nan khatai recipe/Atta nankhatai post in a facebook group and got tempted to try it. So I was watching an Youtube video for the recipe. When Raksha saw the video, she was more excited than me and told she would help me in making it.I gave her all the ingredients and she did the mixing and shaping part as per my instructions.I was happily capturing the video for this cookie.Earlier I had shared benne biscuit/ Butter biscuit using ghee & maida and multigrain naan khatai recipe using ragi, oats and oil. This recipe is very similar to my benne biscuit but it is really a healthy option when compared with my maida version. Do try this whole wheat flour nankhatai following this recipe.You will get melt in mouth cookies for sure. Kids would love it. Lets see how to make wheat nankhatai with step by step pictures and a video.
Whole wheat nankhatai recipe
How to make nankhatai using wheat flour/Atta
Cuisine:Indian
Category:Cookies
Serves:8 nos
Prep time:10 Minutes
Cook time:15 Minutes
Total time:25 Minutes
INGREDIENTS
1 cup - 200 ml
Wheat flour -1/2 cup I used pillsburry
Powdered sugar - 1/4 cup
Melted ghee - 1/4 cup ( at room temp)
Baking powder - 1/8 tsp
Baking soda - 1/8 tsp
Vanilla essence – 1 tsp
Water or milk - 1-2 tsp ( completely optional)
METHOD
Powder the sugar nicely and measure 1/4 cup of it. In a wide bowl, take the melted ghee at room temperature, powdered sugar and vanilla essence.Mix well with a whisk without lumps.
To this add 1/8 tsp of baking powder, 1/8 tsp of baking soda and wheat flour little by little.Make a non-sticky dough.Don’t worry dough would be slightly crumbly. If you feel, the dough is too dry after mixing, add a tsp of boiled milk or water.Mix well. Gather to make a dough and cover it. Let it rest for 20 minutes.
Then take a small ball sized dough and make a smooth round.Flatten it slightly and make a plus mark using a knife.Cracks may appear while shaping the cookies. Just seal it with your fingers. You can also make swirls in the cookies using a round spoon as shown in the video.
Preheat the oven at 200c.Line a cookie tray with butter paper and arrange the cookies. Bake at 200c for 14-15 minutes. Remove the tray and let the cookies cool down. Do not remove it. It may break. After the cookie cools down, it will become soft with melt in mouth texture. Enjoy with tea !
Note
I used Pillsburry atta in this recipe.
You can replace melted ghee with melted butter but the flavor may be different.For low cal version, u can use cooking oil.
If the dough is too dry, add a tsp of milk or water. But do not add more. Baking time of cookies would vary and its shelf life would be reduced.
For variations, u can use crushed cardamom+ one clove instead of vanilla essence.
Enjoy this healthy, easy nankhatai recipe using wheat flour and enjoy it for your tea time !
I had some over ripen bananas in my kitchen counter.When I saw them, Mangalore buns & Eggless banana cake came to my mind.I have already tried & shared eggless banana walnut muffins.So this time I made eggless banana cake in my loaf pan for the first time. I followed the recipe from HERE. As Its my first attempt, I didn’t take any chance in experimenting this recipe using whole wheat flour & brown sugar.It came out soft, moist with crumbly texture.We enjoyed it with hot tea ! This recipe has no butter, no condensed milk, no yogurt too. Its a vegan recipe which uses oil as the main ingredient.For variations, you can add chopped walnuts, Chocolate chips or even tutti frutti. Summer vacation has started for kids. They must be demanding some cakes & snacks from you. Try this yummy, soft and spongy cake for them. Addition of banana makes it slightly healthy too. Do try it and share your feedback. Lets see how to make eggless banana cake recipe without condensed milk, yogurt and.
In a wide bowl, take the ripe banana, mash well with a ladle or fork. You can mash it in a mixie too. Grease a baking pan/loaf pan with oil and sprinkle maida all over the pan.
Take a bowl and sieve maida, baking powder, baking soda.Mix well and set aside.
To the mashed banana, add sugar, cooking oil, vanilla essence, lemon juice and mix well till sugar dissolves ( you can add powdered nutmeg or cinnamon for more flavor).
To this, add the sieved maida mixture.Mix well. You will get a thick batter. Spoon in the batter to the greased baking pan.You can also sprinkle choco chips, chopped walnuts to the batter.
Preheat oven in convection mode at 180c. Keep the loaf pan and bake the cake for 35-40 minutes. Keep an eye after 30 minutes.Top of the cake turns golden and if you insert a tooth pick,it should come clean. This is the indication for the doneness of cake.
Once the cake is baked, remove and set aside for 5 minutes. Invert in a plate and remove it. Cake will fall off easily.
Cut into slices and serve with hot tea/coffee !
Enjoy !
Note
Adjust the quantity of sugar after tasting the dough.
Do not reduce baking powder & baking soda.
Keep an eye after 30 minutes of baking because over baking makes the cake hard n chewy.
Batter would be semi thick and spoonable but should not be hard and crumbly. If you feel the batter is too hard, add a tbsp of milk and bring it to semi solid consistency.
For variations, you can add chopped walnuts, Chocolate chips or even tutti frutti.
Enjoy this yummy cake for your tea time !! It tastes soft n smells good.
Last month I tried this eggless, super soft, moist & spongy basic Chocolate cake recipe without condensed milk for my FIL’s birthday. I wanted to share this as my new year’s post but I couldn’t do it. This post was lying in my drafts. As I am out of station, I thought of sharing this post today. I tried to do icing/frosting for the cake but it was not good. I must learn to do it perfect. But the cake base was a super hit at home.
I have tried eggless chocolate cake with condensed milk for my black forest cake recipe. So I was looking for a recipe without condensed milk & butter. I came across this recipe Sharmis blog, made a small change and tried it. It came out very well. I have baked this cake so many times for Raksha’s school Christmas & New year party but without icing. I just made a simple decoration by drizzling some Hershey’s chocolate syrup and sprinkled some sugar balls. All her friends loved the cake and asked her whether your mom is a chef. This was the best complement I’ve ever received for my baking.
And now Iam happily sharing this fool proof recipe with you all. Try it for your family and take the credits. Ok, lets see how to make this eggless, spongy, moist chocolate cake recipe using oil. If you wish to try this cake using pressure cooker, please refer THIS POST for the baking procedure.
Eggless Chocolate cake recipe
Eggless Chocolate cake recipe - Moist, soft and spongy
Cuisine:Indian
Category:Eggless baking
Serves:10-12 pieces
Prep time:10 Minutes
Cook time:35 Minutes
Total time:45 Minutes
INGREDIENTS
1 cup = 250 ml
All purpose flour/maida - 1.5 cups
Cocoa powder - 3 tbsp
Baking soda - 1 tsp
Baking powder - 1/8 tsp
Salt - a pinch
Granulated Sugar - 1 cup
Chocolate Chips - 2 tbsp
Water - 1/2 cup (125ml)
Boiled milk - 1/2 cup ( at room temp) ( Vegan use 1 cup of water instead of milk)
Vanilla essence - 1/2 tbsp
Lemon juice or White Vinegar - 1 tbsp
Oil - 1/4 cup (60 ml)
METHOD
Sieve and mix the dry ingredients ( Maida, baking soda, baking powder, salt and cocoa powder). Keep aside. Take the wet ingredients ( oil, water, milk, vanilla essence, vinegar) and mix well. Add sugar and stir well to dissolve it.
To this,add the sieved maida mixture. Make a smooth batter using a whisk. Make sure there are no lumps and sugar is dissolved properly. Grease a baking tray with butter and sprinkle maida all over it OR line the baking pan with butter paper.
The consistency of batter should be thin and falls like a thin ribbon. Lastly add the chocolate chips and mix well.
Pour the batter and keep it ready. Pre heat the oven in convection mode at 180c and keep the baking pan inside the oven. Let it bake for 30-35 minutes. Remove and check it with the back of spoon or tooth pick. If it comes out clean, cake is done else bake for 5 more minutes. Let the cake cool down for 15 minutes. Invert the cake and remove it in a plate. You can do icing & decorate the cake as you wish Or simply drizzle some chocolate syrup and sprinkle sugar balls. Serve & Enjoy !
Note
I used milk & water in equal quantity but the original recipe used only water.So Vegans can replace milk with water.
If you trying this cake for the first time, you can just half the measures given in this recipe and try it.
If you wish to try this cake in pressure cooker, do refer THIS POST for the procedure.
Try this easy, yummy eggless chocolate cake at home. You will love it !!
Its my long time wish to try Christmas special Fruit cake / Plum cake recipe using pressure cooker. Last year I got few request to share some eggless cake recipe in cooker. So keeping that in mind, I tried this eggless fruit cake in pressure cooker using my plum cake convection oven recipe (dry fruits cake). I tried it twice by making some changes. It came out really well, soft n spongy equal to my convection oven & microwave methods.
Friends, if you wish to make this Christmas special plum cake at home without oven, try this pressure cooker method. You can make a lovely cake and treat your family members. I wanted to post this recipe with video for beginners. So I have shared my eggless plum cake in pressure cooker video link below. Hope you will find it useful. Soon I will share a post on how to make cookies using cooker which was also requested by many. Now lets check how to make eggless plum cake recipe in pressure cooker with stepwise pictures.
P.S.The color of cake in the pictures are different as I used demerara sugar & refined sugar in equal quantity. In the first picture, both sugars are used whereas in the second picture, only demerara sugar is used.
Pressure cooker do a great job in baking a cake. So anyone can bake a cake without worrying about convection oven. I am sure you can bake crispy cookies as well.
The softness & the flavor of cake would be almost equal to the oven cake. No compensation.
Baking is done fastly in a cooker than oven based on the flame.
You can either use the powdered salt/sand or in empty cooker for baking the cake. As I don’t want to heat my cooker empty,i used salt here.You can use the same salt for repeated baking. No need to change it everytime.
Actually water is not suggested to use inside pressure cooker by baking experts. But I have baked a cake adding water & got good resultsHERE. If you buy a readymade pressure cooker cake mix,water is sugessted for baking. So i am not sure about this point.
You should be very careful with the baking time when you use pressure cooker because it varies as per the cooker metal,size & the flame. If you use indolium cooker,heat may vary.I used steel cooker here.So you should stay nearby and keep checking every 10 minutes else cake will burn very quickly.Baking is done fastly in cooker than oven.You can easily identify the correct baking with the smell of cake.It wafts through your house nicely.
DO NOT use your cooker for baking the cake very often because cooker will lose its shine and life. DO NOT use gasket. It may burn due to over heat.
The most important thing which I felt bad is the stain marks of cooker. The color of cooker changes to dark brown after heating for 30-40 minutes continuously. So you have to wash it atleast for 10 minutes to remove its stains.
Eggless Plum cake in pressure cooker
How to make Eggless Plum cake in pressure cooker with stepwise pictures & a video!!
Cuisine:Indian
Category:Cakes
Serves:10 pieces
Prep time:20 Minutes
Cook time:30 Minutes
Total time:50 Minutes
INGREDIENTS
1 cup = 240ml , 1 tsp = 5 ml , 1 tbsp = 15ml
Maida/all purpose flour - 1 cup
Baking powder - 3/4 tsp
Cooking soda - 1/8 tsp
For fruit mixture
Dry fruits & nuts - 1/2 cup ( I used tutti frutti,cherries,dried cranberries.dry grapes,cashews,badam and pista)
Unsalted butter - 1/2 cup ( approx 100gms) at room temperature
Water - 1/2 cup
Dates syrup or maple syrup or golden syrup - 1/2 tbsp
Sugar or demerara sugar - 1/2 cup ( I used bluebird brand)
Cooking soda - 1/2 tsp
Curd/yogurt - 3 tbsp
Vanilla essence - 1/2 tsp
All spice powder - 1 tsp (Crush 1 clove,1 small piece cinnamon & a small piece of nutmeg)
Mashed potato - 1/2 cup ( cook 2 medium sized potatoes)
Grated orange zest or orange peel – 1 tbsp (optional)
For pressure cooking
Powdered salt - 1/2 kg
Pressure cooker plate - 1 no
Aluminium Baking pan – Small size to suit cooker
Butter paper - to line the pan
Butter or oil - to grease the pan
HOW TO MAKE PLUM CAKE IN COOKER - METHOD
Choose a right baking pan for your cooker and set aside.
In a wide bowl, sieve maida, cooking soda & baking powder. Set aside. Grease a baking pan with butter and line it with butter paper. Keep aside.
Chop the dry fruits and nuts.Mash the boiled potato ( pressure cook 2 medium potato & peel the skin, mash it) and set aside. Keep the orange zest/peel & all spice powder ready.
In a kadai,take the chopped dry fruits (Do not add nuts now). Add water, butter at room temperature, sugar or demarara sugar ( I used both in equal quantity). Mix well and boil the mixture in low flame for 15 minutes. Dry fruits will be cooked well & soft and the mixture thickens. Switch off the flame and immediately add 1/2 tsp of cooking soda. Mix well. Mixture will become foamy.
After the fruit sauce is completely cool, add vanilla essence, orange peel, all spice powder, mashed potato & yogurt. Mix well.
Now add the sieved maida mixture, chopped nuts and make the batter. The consistency of batter should be thick and spoonable. Transfer the batter to the lined baking pan. Decorate it with cashews or badam.
Take your pressure cooker & a slotted plate. Any plate would do. I used my 5 liter steel cooker. Now spread 1/2 kg of powdered salt ( or sand ) in the bottom of cooker. Put the plate inside and preheat the cooker in high flame for 10 minutes. No need to put gasket & weight valve (whistle).
Open the cooker after 10 minutes and place the baking pan inside the cooker. Close it with the lid and keep the flame medium. Let the cake cook for 25-30 minutes. Open it once in the middle after 15 minutes and check whether it is cooked. The cooking time may vary as per the size & cooker type. You will get a nice cake smell. Keep an eye after 25 minutes because the bottom & sides of cake will burn quickly. I experienced this problem when i tried for the first time. So please be careful.
Open the cooker after 25 minutes and insert the back of a long spoon or skewer in the middle of cake. If it comes out clean, cake is baked properly. Take out the pan and allow the cake to cool down completely. Invert the cake over a plate and remove the butter paper carefully. Slice and serve !! It tastes the best next day will full of flavors. This cake stays good for a week if stored properly in an air tight box. No refrigeration is needed.
Note
1. Cake batter should be thick and spoonable as shown in the video.
2. Baking time varies as per the flame. So its better to keep it low to medium if you are a beginner. Please keep an eye after 20 minutes else cake may burn at the bottom and sides.
3.The color of cake depends on the sugar you use. If you use brown sugar or demerara sugar, the color of cake will be dark brown whereas if you use normal crystal sugar,color of the cake will be light brown.In the above recipe, I used demerara & refined sugar in equal quantity.
4. Mashed potato, butter and yogurt gives the softness to the cake. So do not skip any ingredient.
5. Adding orange peel/zest is optional but it gives a nice flavor. So add it along with yogurt.
6. Most important point : You should remove the cake only after it cools down completely else it may break into pieces. This cake needs a standing time of 1-2 hours for all the taste to blend well.
I hope you can follow the same in a idli pot instead of cooker but I have not tried it though.
Try this eggless plum cake recipe using pressure cooker and enjoy this Christmas festival!!
Eggless, butter less banana bread recipe with yogurt and cooking oil ! 
