Categorised List‎ > ‎Bakers' Corner‎ > ‎

Banana & Cream Cup Cakes - Eggless


Enjoy to Cook & Serve --  Eat Fresh & Limited -- Exercise Regularly -- Stay Fit & Healthy

Gayatri Vantillu | గాయత్రి వంటిల్లు


Leave your Suggestions & Queries



Read below the Text, Tips & Discussions before attempting the Recipe


Recent Announcements from Gayatrivantillu

  • Smart Search: Type the name of a Vegetable or an Ingredient in the above search box and find all relevant Recipes !!!
    Posted Apr 12, 2016, 8:37 AM by Gayatri Vantillu
Showing posts 1 - 1 of 1. View more »





Recipe Text


Ingredients:

  • Maida – 1Cup (130gms)
  • Mashed Bananas – 1/2Cup (155gms) {Used 2 Bananas}
  • Baking Soda – 1/8tsp
  • Baking Powder – 2tsps
  • Unsalted Butter – 50gms (At Room Temperature)
  • Sweetened Condensed Milk – 1/2Cup (150gms)
  • Thick Cream (Malai) – 1/3Cup (85gms)
  • Vanilla Essence – 1/2tsp




    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Preparations:

    Peel bananas and mash them using a fork. Take mashed bananas into a bowl & keep it aside.

    To make these cup cakes we need seven big cup cake moulds. Take a mould and add some ghee and smear to coat the inside of the mould thoroughly. Sprinkle some flour in the greased mould and by tapping and turning spread the flour so that it sticks to the greased mould. This way grease and dust all the cake moulds.

    Place a sieve in a bowl & add maida, baking powder and baking soda and sift well breaking all the lumps left in the sieve. Take the sifted flour mixture into a bowl.

    Method:

    To make these cup cakes here I have used an OTG (Oven-Toaster-Grill). Preheat oven at 130oC for 10minutes on Top-Bottom-Fan mode.

    Take a mixing bowl and add butter and sweetened condensed milk and mix using a whisk to get a smooth mixture. Then add vanilla essence and mix again. To the butter mixture add half of mashed bananas, half of cream and half of flour mixture and mix. Once mixed well, add the remaining mashed bananas, remaining cream and remaining flour mixture and mix well and prepare cake batter. Take a prepared mould and add the cake batter so that three-fourths of the mould is filled. Similarly add cake batter into the remaining prepared moulds. Place the cake moulds in a baking tray. Place the baking tray of cup cakes in preheated oven and bake at 130oC for 30minutes on Top-Bottom-Fan mode. After 30 minutes, remove the tray carefully from oven wearing mittens. To test the cake, insert a toothpick in the centre of the cake and remove and observe. If the toothpick comes out clean it indicates that the cake is done. It batter sticks to the toothpick it indicates that cake is not done so bake for few more minutes. Here cakes are done in 30 minutes. Let the cakes remain in the moulds for 5 minutes. After 5 minutes, turn the mould upside down and the cake comes out easily from the mould. As we have greased and dusted the moulds, the cakes come out easily. Place the cakes on wire rack and serve them warm. If serving later, it is advisable to warm the cakes in microwave oven for few seconds before serving as warm cakes taste better. Cut the cake and observe how soft and spongy it is.

    When we bring bananas some would be leftover and they get over ripened. Instead of throwing the over ripe bananas make these tasty cakes and enjoy. Over ripe bananas give natural sweetness to the cakes. Cream gives a soft (KAMMAGA) taste to the cakes.

    Serve warm and enjoy the banana cream cup cakes.

    Points To Remember:

    Let butter be at room temperature for easy mixing.

    In this recipe I have used homemade butter, homemade cream and homemade sweetened condensed milk. For the individual recipes of the above homemade ingredients please do watch separate movies in my website www.gayatrivantillu.com

    Mashing bananas with a fork gives it a texture---it wouldn’t be chunky or become paste.

    It would be easy to de mould cup cakes when they are greased and dusted well before adding cake batter in them.

    If using paper liners grease the moulds and place the liner and grease the liners and then add the cake batter.

    Sifting the dry ingredients is very important in cake making. Sifting makes the mixture mix well and it also brings aeration. Sifting allows breaking all the lumps left in the sieve and mixing well.

    Preheating oven is very important. Once raising agents are added to the batter, it requires right temperature to react. So preheating oven beforehand maintains the temperature at which the cakes are baked.

    Be careful while handling the hot oven---always wear mittens while placing the tray or removing the tray from hot oven to avoid skin burns.

    After baking the cakes let them remain in the mould for 5 minutes. The cakes would be too soft and hence removing them from moulds while they are too hot breaks the cakes. Allowing 5 minutes time cools the cakes and they come out without breaking.

    Place the cakes on wire rack so that they get cooled from all the sides. If the hot cakes are just place in a plate instead of wire rack they stick to the plate due to the heat inside.

    These cup cakes taste better when they are warm. Serve them immediately after baking or warm them before serving.

    Usually when we bring bananas it would be difficult to consume all at one time so in this process some would be left over and become over ripe. Over ripe bananas would not taste good to eat but they are good to be used in making cakes.

    Make banana cream cup cakes and enjoy them while they are still warm.

    Enjoy !!!!!!!!!!!!!!

    103 Recipes you may also like to watch


    Click here to participate on the Blog Discussions and make GAYATRIVANTILLU content richer!!!

    If you too have a recipe to share, click here to submit



    Our Earlier discussions on the Blog
     
    Your Earlier comments on the Blog
     
    Your emails to gayatri@gayatrivantillu.com
     
    Click here to see YouTube Comments
     



    Comments