Banana custard wholewheat flour cake (eggless) Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C and grease a cake tin.
• STEP 2.In a bowl, mash ripe bananas until smooth.
• STEP 3.In another bowl, whisk together wholewheat flour, custard powder, baking powder, and salt.
• STEP 4.In a separate bowl, cream together butter and sugar until light and fluffy.
• STEP 5.Add the mashed bananas to the butter-sugar mixture and mix well.
• STEP 6.Gradually add the dry ingredients to the wet ingredients and mix until well combined.
• STEP 7.Pour the batter into the greased cake tin and smooth the top.
• STEP 8.Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
• STEP 9.Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
• STEP 10.Once cooled, slice and serve the banana custard cake. Enjoy!

Cooking Tips

• Make sure the bananas are ripe for a sweeter flavor and easier mashing.
• You can add a handful of chopped nuts or chocolate chips to the batter for added texture and flavor.
• Serve the cake with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.

Storage and Serving

• Store the cake in an airtight container at room temperature for up to 3 days.
• You can also refrigerate the cake for longer shelf life.
• Serve the cake as is or warm it up slightly before serving for a more decadent experience.