10mlcooking oil(for greasing the pan) (or baking paper to cover the tray)
Instructions
To prepare:
Shell the cardamom.
Put the sugar and the cardamom seeds into the dry grind jar of your food processor and grind to superfine powder. Set aside.
Sieve the maida (white wheat flour / all purpose flour) together with the baking powder twice through a fine-meshed sieve and set aside. This is to ensure that the two mix perfectly well.
Chop the bananas roughly to pieces and put them in the wet grind jar of your food processor. Pour in the water and grind to superfine paste.
Grease a non-stick tray with oil or just spread a piece of baking paper on the tray and keep aside.
Switch on the oven to preheat it for 5 minutes at 185° C (365° F).
Put the powdered sugar and the flour into a mixing bowl. Pour in the banana paste and the sunflower oil. Use your electric beater to mix the batter thoroughly.
To bake:
Pour the freshly beaten batter into the tray and quickly put it into the preheated oven. Bake for 35 minutes at 185° C (365° F).
Your delicious, simple, mouthwatering eggless banana cake is ready. Take out of the oven and let cool naturally. Enjoy when cool.
If you like it sweeter, just dust on some powdered sugar. I am sure you’ll love it!