Banana and Plum Cake a perfect tea time treat




Any Monday that starts with a Cake and chai has to be good, right? I had two very ripe Bananas and a few Plums hanging around in the fridge, so I did what any frugal cook would do. I baked an easy peasy ‘Banana & Plum Cake,’ which is delicious if I must say so myself.

Also, you know I am not much of a baker, and complicated Cake recipes stress me out. I admire those who have the energy, patience, and creativity to bake beautiful, edible cakes, but I am not that person. So when I find a recipe that requires minimal effort, few ingredients, and less time, I stick to it.





The cake is eggless and refined sugar-free as I have substituted Sugar with Jaggery; you can also use Maple Syrup if that works for you. Another option is to replace Butter with Olive oil, or Ghee or Coconut oil. Not that I have anything against Butter or Sugar, and if you know me at all, you probably know that I consume both of them regularly. However, these substitutes do not remove the taste and enhance the flavor. Jaggery gives it a lovely caramel after taste and Ghee; what can I say about it that has not been said before? It makes the cake rich and addictive?


It stays good in the fridge for a week, that is, if you can resist it. Serve it with your favorite cup of Tea or Coffee, and you will enjoy this treat.


Ingredients:


· 2 ripe Bananas

· 3 plums de seeded and chopped

· 1 1/2 cup plain flour

· 1/2 cup Olive oil/Ghee/Coconut Oil/melted butter

· 1/2 cup Jaggery/Sugar/Maple Syrup

· 1/2 cup yogurt or milk

· 1 1/2 tsp Baking powder

· 1/2 tsp Baking soda

· 1/2 cup almond flakes


Method:


Preheat oven at 180 degrees C and line a cake tin with baking paper

Mash the bananas in a bowl, add the sugar of your choice and blend well using a spatula. Now add the oil/butter that you want and mix everything well.

Now add the flour, baking powder, and soda and gently mix. We want to avoid over mixing the batter.

Add the yogurt or milk and mix well.

Pour the batter into the cake tin and place the cover on the top with the chopped plums, gently pressing them in the batter but not completely.

Sprinkle the almond flakes on the top and bake for 45 – 50 minutes till done. Insert a skewer to check if the cake is fully baked. Let it cool down completely before slicing it.

I enjoy this cake warm with a cup of tea.



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