This is an
old-fashioned pudding cake that is moist and delicious and you won't
believe it has just a tablespoon of butter for the whole recipe. I have given
both the weight and cup measure for the banana pulp because I wanted to make
sure the protein and amino acid calculations are as accurate as possible. The
banana should be extremely ripe so wait for the bananas to ripe to get this
incredible flavor and taste.
4 medium( 300 gm)
very ripe Bananas mashed, the pulp should measure approximately 2 cups
1Tbs
butter melted
1
tsp vanilla essence
1
cup Brown sugar
3
cups(330 gm) TC Multi-baking Mix + 1/2 packet(42 g) Instant Vanilla Pudding and
Pie filling mix.
3
tsp baking powder
1
tsp orange zest finely chopped
1/2
tsp baking soda
1
tsp allspice
2
tsp Ener-G egg replacer
2
tbs water or apple juice if needed
ELECTRIC MIXER
METHOD:
In the bowl of the
electric mixer measure all the dry ingredients. Add the orange zest and mix them
with a fork until they are thoroughly blended. Add the mashed bananas, butter,
vanilla essence, and mix for 1 minute until everything is blended into a smooth
batter. If it is too stiff you can add the water or apple juice one tablespoon
at a time. Pour the batter into a 12 X8 greased baking pan and bake in a 325ºF
oven for 45 minutes. Check the center of the cake for doneness by inserting a
toothpick. If it is clean then it is done or if the batter sticks to it bake for
10 - 15 more minutes.
MANUAL METHOD:
In a big bowl mix
all the dry ingredients and add the orange zest also to it. In a separate bowl
beat the mashed bananas, butter and vanilla essence thoroughly with a spoon
until nice and fluffy. Add the banana mixture to the dry ingredients and beat
them all together until it becomes a thick batter. If it is too stiff you can
add water to the mixture, 1 tablespoon at a time until the mixture has the
consistency of thick batter.
Pour the batter
into a 12 inches X 8 inches greased baking pan. Smooth the top of the batter and
bake in a 325º F oven for 45 minutes. Test the cake by inserting a
toothpick in the center to see whether it is done. If the toothpick has uncooked
batter sticking to it leave the cake in the oven for 10 - 15 more minutes.
This cake can be
enjoyed with Low protein ice-cream or lemon sauce.
Serves 28 pieces.
