- Maida – 130gms (1Cup)
- Cocoa Powder – 35gms (1/3Cup)
- Baking Soda – 3/4tsp
- Baking Powder – 3/4tsp
- Salt – 1/4tsp
- Powdered Sugar – 85gms (5Tbsps)
- Almonds – 12 (Chopped)
- Mashed Banana Pulp – 160gms (1/2Cup)
- Sweetened Condensed Milk – 140gms
- Melted Butter – 75ml (Melt 75gms Butter To Get 75ml Melted Butter)
- Warm Water – 75ml to 100ml
- Vanilla Essence – 3/4tsp
Switch on the oven and pre heat it at 130oC for 15 minutes.
Grease 12 cup cake moulds with ghee and keep them aside.
Take a bowl and place a sieve in it. To the sieve add maida, cocoa powder, salt, baking powder, baking soda and sift well. If required sift the dry ingredients twice. Add chopped almonds to the sifted ingredients and mix.
Take another bowl and add powdered sugar, melted butter, sweetened condensed milk and whisk to mix well. Then add vanilla essence and mix. Add mashed banana to the wet ingredients and mix. Alternatively add warm water and sifted dry ingredients and prepare cake batter. Distribute the batter in 12 greased cup cake moulds ensuring they are just three-fourths filled. Place the cup cake moulds in a baking tray and place the tray in pre heated oven. Bake the cup cakes at 130oC for 25 to 30 minutes or till done. To test the cake, insert a toothpick in the centre of the cake and take out. If batter sticks to the toothpick then cake is not done ---so bake for few more minutes. If the toothpick comes out clean then cake is done.
When cakes are baked take out the tray from oven and leave it aside for 5 minutes. After 5 minutes un mould the cakes and place them on a wire rack to cool. Serve the cup cakes when still warm.
Points To Notice:
Sifting the dry ingredients not only brings aeration but also ensures that all the dry ingredients are properly mixed.
Almonds give a nice crunch to the cakes.
Use very ripe bananas which are naturally sweeter.
Sweeten the cake batter as per requirement. Here I have used homemade sweetened condensed milk which has less sweet. As cocoa content is more I needed to add some powdered sugar apart from adding banana pulp. As there is no egg in the batter one can taste it and sweeten it accordingly. Adding powdered sugar helps in mixing fast.
While adding water to the batter, do not add all at once. Depending upon the requirement add water little by little and prepare batter to get the right consistency.
Pre heating the oven is very important to maintain the temperature.
The raising agents added in the cake batter work immediately at the temperature at which cakes are baked. If oven is not pre heated it hampers the work of raising agents in the batter. So it is very important to pre heat oven before baking to maintain the temperature.
If “Pre Heat” button is not there in an oven ---do not worry---just switch on the oven at the mentioned temperature and set timer for 15 minutes---then the oven is said to be pre heated.
Always use mittens while handling hot things as a safety measure.
Cool the cakes on wire rack. The heat in the cakes brings out moisture and if the cakes are still kept in the moulds they absorb that moisture and become soggy. Cooling the cakes on a wire rack cools the cakes all through without dampening them.