Sanjeev Kapoor’s Eggless Banana Walnut Cake Recipe: A Nutty Classic
Sanjeev Kapoor’s eggless banana walnut cake recipe is a hit in the world of healthy baking. It’s made with 100% whole wheat flour, making it a guilt-free treat for all. The mix of ripe bananas and crunchy walnuts gives it a delicious taste and a moist texture.
This recipe avoids butter, using bananas for a tender crumb instead. It also uses whole wheat flour for a nutty flavour and more fibre. It’s a healthier choice than traditional cakes. Enjoy it as a snack or dessert, and it will satisfy your sweet tooth while being good for you.
Introduction to Healthy Baking with Sanjeev Kapoor
Chef Sanjeev Kapoor is a well-known Indian chef who promotes healthy eating. He focuses on using natural ingredients in his baking. This makes his recipes both tasty and good for you. We’ll look at the benefits of baking without eggs and using whole wheat flour.
Benefits of Eggless Baking
Eggless baking is great for those who can’t eat eggs or want to eat less cholesterol. It makes delicious treats that are moist and full of flavour. It’s also good for people with egg allergies or vegans, so everyone can enjoy baked goods.
Why Choose Whole Wheat Flour
Whole wheat flour is packed with nutrients, including more fibre and less sugar than regular flour. It makes your baked goods healthier and keeps you full for longer. Sanjeev Kapoor’s recipes use whole wheat flour, making classic treats healthier and tastier.
Sanjeev Kapoor’s healthy baking lets you enjoy tasty eggless and whole wheat recipes. You can make delicious treats that are also good for you. Start your journey to better baking and make your family happy and healthy.
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Essential Ingredients and Kitchen Equipment
When baking Sanjeev Kapoor’s eggless banana walnut cake, having the right ingredients and tools is key. Let’s look at what you need for this tasty recipe.
The main ingredients are:
- Whole wheat flour: For a wholesome, nutty texture.
- Brown cane sugar: To provide natural sweetness and caramelised flavour.
- Refined oil: For a moist and tender crumb.
- Yoghurt: To add moisture and a subtle tang.
- Ripe bananas: The star of the show, lending natural sweetness and a soft, moist texture.
- Baking powder and baking soda: For the perfect rise and fluffy texture.
- Hot milk: To create a smooth, pourable batter.
- Banana essence: To enhance the banana flavour (optional).
It’s important to measure the ingredients accurately. Use both cup and gram measurements for the best results. Proper portioning ensures the cake turns out perfectly every time.
In terms of kitchen equipment, you’ll need a few essential tools:
- A baking tin: Choose a 9-inch round or square tin for the perfect cake size.
- Mixing bowls: You’ll need at least two – one for the dry ingredients and one for the wet.
- A blender or masher: To purée the ripe bananas for a smooth, lump-free batter.
With the right ingredients and equipment, you’re well on your way to baking a delicious, eggless banana walnut cake. It will delight your family and friends.
| Ingredient | Cup Measurement | Gram Measurement |
|---|---|---|
| Whole wheat flour | 2 cups | 240 grams |
| Brown cane sugar | 3/4 cup | 150 grams |
| Refined oil | 1/2 cup | 110 grams |
| Yoghurt | 1/2 cup | 120 grams |
| Ripe bananas | 1 1/2 cups (mashed) | 330 grams |
| Baking powder | 1 teaspoon | 5 grams |
| Baking soda | 1/2 teaspoon | 2.5 grams |
| Hot milk | 1/4 cup | 60 grams |
| Banana essence (optional) | 1 teaspoon | 5 grams |
Understanding the Role of Bananas in Eggless Baking
Ripe bananas are key in eggless cake baking. They add flavour, sweetness, and moisture. Their natural sweetness makes them perfect for a moist cake.
Selecting the Perfect Bananas
Choose bananas with a few brown spots for the best results. These are sweeter and easier to mash. This ensures a smooth batter. Don’t use green bananas as they lack sweetness and moisture.
Natural Sweetness and Moisture Balance
Ripe bananas replace the sweetness eggs provide. This lets you use less sugar, making the cake healthier. Their moisture keeps the cake moist, without needing lots of oil or butter.
Texture Enhancement Tips
- Mash bananas well with a fork or blender for a smooth batter. This spreads the banana flavour and moisture evenly.
- Try different mashing techniques for your preferred texture. Some like it chunky, others smooth.
- The starch in bananas helps the cake stick together, making it moist and tender.
Understanding bananas in eggless baking opens up a world of tasty, healthier cakes. Use their natural sweetness and moisture to make perfect cakes every time. Enjoy the perfect ripe bananas, , and .
Eggless Banana Walnut Cake Recipe by Sanjeev Kapoor
Try Sanjeev Kapoor’s eggless banana walnut cake for a moist and nutty treat. This recipe is a hit among baking fans, perfect for those new to eggless baking.
This cake is loved by many, with a 4.88 rating from 316 votes and 64k shares. It’s quick to make, needing just 5 minutes to prepare and 35 minutes to bake.
Ingredients:
- 4 medium to large ripe or overripe bananas
- 1.5 cups (180 grams) whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch of salt
- 1/2 cup (100 grams) regular sugar or organic unrefined cane sugar
- 2/3 cup (any neutral flavored oil, such as sunflower oil)
- 1 teaspoon vanilla extract
- 10 halved walnuts or any dry fruits or nuts of your choice (optional)
The secret to this cake’s success is baking powder and baking soda. They make it light and fluffy. Overripe bananas add sweetness and moisture, making eggs unnecessary.
Sanjeev Kapoor suggests mixing dry and wet ingredients well. Chop walnuts before adding them. Adjust the batter’s consistency with water or milk if needed.
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease or line a pan. Bake for 45 to 50 minutes, until a toothpick comes out clean. Let it cool before serving and store it properly.
Feel free to try different variations. Use all-purpose flour instead of whole wheat. Try olive or coconut oil. Add chocolate chips, nuts, or spices like cinnamon or nutmeg.
“This eggless banana walnut cake is a delightful treat that showcases the natural sweetness and moisture of ripe bananas, combined with the nutty crunch of walnuts. It’s a must-try for anyone looking to explore the world of eggless baking.”
Step-by-Step Baking Instructions
Baking the perfect banana cake is a rewarding experience. Sanjeev Kapoor’s eggless recipe makes it even more accessible. Let’s dive into the step-by-step process to ensure your cake batter preparation, baking temperature, and cooling techniques are on point.
Preparing the Batter
Start by preheating your oven to 170 degrees Celsius. Grease a cake tin with butter or non-stick cooking spray to prevent the cake from sticking. In a large mixing bowl, combine the dry ingredients: whole wheat flour, baking powder, baking soda, and a pinch of salt. Whisk them together until well incorporated.
In a separate bowl, mash the ripe bananas until smooth. Add the sugar, oil, and vanilla extract, then mix until the wet ingredients are fully combined. Gradually fold the wet mixture into the dry ingredients, stirring gently to create a lump-free batter. If you prefer a nutty texture, fold in the chopped walnuts now.
Baking Temperature and Timing
Pour the cake batter into the prepared tin and smooth the top with a spatula. Bake the cake for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Keep a close eye on the cake during the baking process, as the baking temperature can affect the final outcome.
Cooling and Storage Tips
Once the cake is baked, remove it from the oven and let it cool in the tin for 10 minutes. This will help the cake set and prevent it from crumbling when you remove it. After 10 minutes, gently turn the cake out onto a wire rack to cool completely. Once the cake has reached room temperature, you can store it in an airtight container at room temperature for up to 3-4 days.
For longer-term storage, the cake can be frozen for up to 2 months. Simply wrap it tightly in plastic wrap or foil, and thaw at room temperature before serving. With these step-by-step instructions, you’ll be able to bake a moist, flavourful, and eggless banana cake that’s sure to delight your senses.
Troubleshooting Common Baking Issues
Baking an eggless banana walnut cake can sometimes present a few challenges. But with the right troubleshooting techniques, you can overcome common baking problems. This way, you can achieve the perfect texture and rise. Let’s explore some of the most frequent issues and how to address them.
Dense or Heavy Texture
If your eggless banana walnut cake turns out dense or heavy, it could be due to overmixing the batter or using too much flour. To prevent this, be gentle when mixing the ingredients. Avoid vigorous or prolonged beating. Also, ensure you’re using the correct flour-to-liquid ratio as specified in the recipe.
Uneven Rising
Inconsistent rising can be caused by issues with the leavening agents or oven temperature. Ensure your baking powder and baking soda are fresh and properly incorporated into the batter. Also, make sure your oven is preheated to the correct temperature before baking.
Overbrowning
If the top of your cake is browning too quickly, it could be a result of the oven temperature being too high. Try reducing the oven temperature by 10-15°C. And monitor the cake closely during baking to prevent over-browning.
By following these troubleshooting tips, you can tackle common baking problems. Enjoy a perfectly moist, evenly-risen, and beautifully golden eggless banana walnut cake every time.
Conclusion
Sanjeev Kapoor’s eggless Banana Walnut Cake recipe is a delightful and healthy dessert option. It suits many dietary needs. It uses whole wheat flour, making it a nutritious twist on banana cake.
Ripe bananas add natural sweetness and make the cake moist. Walnuts give a nice crunch and nutty taste. This cake is great as a dessert or with tea or coffee, perfect for any time.
We suggest trying this recipe and making your own changes. Eggless baking lets you try new things. Enjoy a delicious, guilt-free treat that’s good for you and tastes amazing.
FAQ
What are the key ingredients in Sanjeev Kapoor’s eggless banana walnut cake?
The main ingredients are whole wheat flour, brown cane sugar, and refined oil. Yoghurt, ripe bananas, and baking powder are also key. Hot milk and banana essence round out the list.
What are the benefits of using whole wheat flour in this recipe?
Whole wheat flour is healthier than regular flour. It has more fibre and a lower sugar spike. This makes it great for a treat that’s not too bad for you.
Why are bananas an essential ingredient in this eggless cake?
Bananas add moisture and texture to the cake. They also sweeten it naturally. Plus, they help bind the ingredients without eggs.
What is the role of yoghurt in this eggless cake recipe?
Yoghurt replaces eggs, helping the ingredients stick together. It makes the cake moist and soft.
How does the use of walnuts benefit the cake?
Walnuts add a tasty nutty flavour and a nice crunch. They also boost the cake’s nutritional value.
What are some common issues that may arise when baking this eggless banana walnut cake?
Issues like a dense cake or uneven rising can happen. To fix these, measure ingredients right, use the right oven temperature, and don’t overmix.
Can I make any variations or substitutions to the recipe?
Yes, you can try different nuts or adjust the sugar. But keep the right amounts of baking powder and soda.
