Banana Nut Cake

Ingredients                                 Makes one 9 inch Cake

• All Purpose Flour/ Maida….1 ½ Cups
• Baking Soda………………….....1/2 Teaspoon
• Baking Powder………………...1/2 Teaspoon
• Cinnamon Powder…………...1/2 Teaspoon
• Salt……………………………......1/4 Teaspoon
• Sugar………………………....….2/3 Cups
• Eggs…………………………....…2 (For those who want it a bit more healthy do use one whole Egg together with one Egg White)
• Vegetable/ Canola Oil……...1/2 Cup
• Vanilla Extract………………...1 Teaspoon
• Banana…………………………...2 Big mashed / 1 Cup
• Cashew Nuts…………………...1/2 Cup (dry roasted and chopped)

To make Caramel

• Sugar……………………………..1/3 Cup
• Hot Water…………………..….1/4 Cup

Method of Preparation
To Make the Caramel

1. On medium heat, caramelize Sugar in a very dry pan till golden brown without stirring (swirl the pan now and then, stirring can make the Carmel gritty).
2. Once golden brown, add hot water and let it mix properly by stirring. Switch off the heat and let it cool completely.

To make the Cake

1. Preheat the oven to 350˚F/ 180˚C.
2. Prepare a pan by buttering and flouring an 8 or 9 inch pan lined with parchment paper. (Or simply use cooking spray)
3. Sift together Flour, Baking Powder, Baking Soda, Salt and Cinnamon Powder well; keep aside.
4. Mix the toasted Nuts with a Teaspoon of the above Flour mixture and keep aside.
5. Beat together Oil, Sugar, Eggs, Vanilla Essence, Caramel and Mashed Bananas really well until it is a homogenous mixture.
6. Gently mix/fold in the Flour mixture to the above Oil Egg Banana mixture until just combined.
7. Once mixed well, add the Nuts and stir till it is equally distributed.
8. Pour this mixture into the prepared baking pan and bake in the middle of the oven for about 35 to 40 minutes or till a tooth pick inserted in the middle of the Cake comes out clean.
9. Let it cool completely before serving. If you want to decorate it as a whole cake or as cupcakes, do use the cream cheese frosting

Notes:

• I used 'Robusta' type Banana in this recipe. But if you are using the smaller ones please measure it after mashing.
• If you are using freshly made Cinnamon Powder which tends to be very strong, use only less.
• Don’t let the Caramel burn or the Cake will taste different.
• If you use cold Water while making Caramel it will solidify the Caramel. In case if that happens, keep it on low flame and let the Carmel melt thoroughly. Add a bit more Water if needed.
• To dry roast the Nuts, heat it in a dry pan on medium low heat until toasted and fragrant, stirring and turning often. Let it cool completely before using.
• Traditionally Banana Cake uses Walnuts; but as Walnuts are hard to get in India, I used Cashew Nuts (and also I like them more!!).
• Tossing the Nuts with some Flour will prevent it from sinking to the bottom of the pan..
• Beat the Cake mix really well before adding the Flour. Once the Flour is added, (stop all the mixers at this stage if you are using one) fold it with a wooden spatula till it is combined. If beaten too much, the Flour will start developing Gluten which will make the Cake dry and hard.
• Don’t open the oven often while baking. Sudden lowering of the temperature may cause the Cake to fall in the middle. So if you want to see how it is doing, please switch on the light and look through the glass panel (I mean, if it is possible.) If not, check the Cake only towards the end of the baking time.
• Over baking will make the Cake dry. So stop baking once it is done.
• The Caramel flavor in this Cake is subtle and will not over power the taste of Banana. If you want the taste of Caramel more, do make Caramel with 1/2 cup Sugar and 1/3 Cup Water.
• This Cake is on the less sweet side as I used to frost it with Cream Cheese frosting. But still, I think the sweetness is adequate for having it with a cup of Tea or Coffee.