Monday, 23 July 2012

SEMOLINA BANANA CAKE (Fatless and egg less)

This cake turned out to be total surprise. My son was recovering from a bout of cold and cough. His appetite had gone. Being a picky eater, there are very few things that he eats with interest. He loves bananas. I thought of making semolina cake with bananas. I had no idea of how to go about with it. I faintly remembered the recipe of semolina cake that my sister used to make with buttermilk. I wanted to improvise on that. While making this cake I totally forgot to add 2 tablespoons of olive oil that I intended to. I remembered only after placing the cake tin in the oven. However, take came out really well. Golden, springy and   sweet smelling. I dusted it with powdered sugar. Next day, it tasted even better. Moist, soft and every grain of semolina had become big and bouncy.  So this is my fatless, egg less Banana Semolina Cake!

1 ½ cups semolina
1 cup curds
3 ripe bananas pureed
1 cup sugar powdered
1 tsp baking soda
½ tsp baking powder
A pinch of salt
A pinch of powdered cinnamon

Roast semolina on a light flame. When it starts changing color, turn off the gas. Let it cool. When semolina gets cold, mix curd and keep it for an hour. In a bowl, add pureed bananas,   powdered sugar, salt, cinnamon powder and   semolina curds mixture.  Add baking soda and baking powder and mix well.  Grease and line a medium size cake tin. Pour the mixture and bake in a pre heated oven at 180 degrees for 35 minutes. Once done, let it remain in the oven for 5 minutes. Remove from the tin and cool in the rack.

a slice of banana cake

Note: Do  not roast the semolina too much. It will not taste good. Add curds just enough to give batter the right consistency. It should fall and not flow. Chopped nuts can be added to the batter.


  1. Thanks Namita! I'm gonna bake this delicious cake on parent's anniversary coming up by the end of this month...thanks for the great recipe!

  2. I was searching for a banana cake and came across this fabulous site. Tried this out and it was simply delicious and yummy too.. my kids loved it too when i served it with a cream cheese topping..
    thanks Namita i will definitely try out all your bread receipes too.. Your pictures on beautiful flowers makes me want to visit Kumaon.. someday maybe we shall meet... God Bless....

  3. Thank You Veronica for visiting my blog. I am happy that you liked this cake. Yes, Veronica, Kumaon is very beautiful. There is something very spiritual about the beauty here. The Himalayas, the birds, the valleys everything is mesmerizing. Do plan out a trip here!

  4. Hey namita, I tried ur cake today.....but messed it up really was not even close to ur cake n it was hard....can u tell me where did I go wrong?
    Also wanted to confirm if the batter is supposed to be thick? I was worried since I added yogurt n found the batter thick so added lil milk

  5. Hello Trupti,
    The batter of this cake is thick. As you pour it in the pan, it should fall and not flow. Mixing the ingredients vigorously for too long develops gluten strands and cake becomes hard. Trupti, this is a very simple cake. I am so sorry it did not come out well. Hope you are happy with the results next time.

  6. Hey, i tried this cake recipe today. It came out really well. I baked it in microwave. The cake was soft and moist. It was really delicious.

    1. Hello Payal, Thanks for trying out this recipe. I am happy that your cake came out well. Love and best wishes!

  7. I tried this cake.. I put cane sugar instead.. The cake was a superhit.. Initially I was worried that the cake had a tough leathery crust.. But a few hours in room temperature softened it and it was delicious.. Thank you..

    1. Hello aarathhi, I am so happy to know that you loved the cake. Semolina adds great texture to cakes. Thank you for trying out the recipe.

  8. Hello, I made this with 1 cup of roasted semolina, 1/2 cup barley flour n the rest of the recipe as above. Smells lovely here..I think it's come out soft..


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