Last week, while enjoying a walk along the slope down the bottom of our garden, I spotted a beautiful little bunch of mature Nendran bananas, ready for harvest. My husband quickly cut it down and severed the combs. At home, I use a large metal container to ripen banana bunches. Old newspapers are spread out at the bottom. The bananas are placed inside together with a lighted joss stick (incense stick). The lid is closed to trap the smoke inside. The smoke starts the ripening process. We can smoke sapotas (chikku / sapodilla / Manilkara zapota) and mangoes too, in season, for ripening them uniformly. The process requires 36 hours, after which the lid is opened. A day or two on, the fruits are fully ripe and take on a golden hue; their inviting aroma permeating your home. This time, I decided to try out cooking Nendran banana cake, an idea I had been nursing in the back of my mind for months.
Totally vegan, the cake requires neither eggs, nor milk, nor butter, and is an easy to make recipe. The cake, when baked, turned out to be so good that it was finished then and there, and my children lovingly made me bake one more yesterday. Of course, my husband and I wanted to have it too! The best thing about this cake is that you do not feel heaviness or sleepiness afterward. The cake is moist and soft and tastes even better the next day. Enjoy!