A quick and easy cake made with semolina or cream of wheat. This Eggless Semolina Banana Cake could be enjoyed anytime of the year. This is a different version of semolina cake that was low in fat and egg free.
In case you're allergic to dairy, feel free to substitute milk with non dairy milk like almond milk, soy milk or rice milk. Although it wasn't super soft as a normal cake but it was moist due to the addition of mashed banana. The Eggless Semolina Banana Cake is now becomes our favorite, I hope others find it delicious too!
EGGLESS SEMOLINA BANANA CAKE
Yield : 7 in cake
1 cup semolina removed 2 tablespoon
2 tablespoon cornflour
1/4 cup melted butter
3/4 cup mashed banana
1/2 cup sugar
1/2 cup evaporated milk
1 tsp baking powder
pinch of salt
1/2 tsp vanilla extract
yellow food coloring
black/white sesame seeds for topping
Combine semolina, cornflour, baking powder and salt in a mixing bowl.
Beat butter and sugar with a whisk. Add in banana and milk. Stir well.
Now add banana mixture to the dry ingredient, mix in yellow food coloring and vanilla extract. Stir until well incorporated. Leave for 15 minutes.
Preheat oven @ 180 C and grease 7 in cake pan.
Pour mixture into prepared pan, sprinkle with sesame seed (if using) and bake until golden for 30-35 minutes or until a skewer inserted comes out clean.
Cool in the pan for 10 minutes before transferring onto rack to cool.
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