Egg-less Banana Walnut Raisins Cake.

Egg-less Banana Walnut Raisins Cake ....

2 cups of Maida / flour, 1-1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 cup of sugar, 1/4 cup of oil, 3 large sized bananas, 1/4 cup of milk / water, 1 teaspoon of vanilla essence, 10-15 Walnut halves, ¼ cup of raisins.

Preheat the oven to 160 degrees. Grease your cake pan with oil and then dust it with flour. I use the old method, you can choose whichever method you normally use.

Sieve the maida, baking soda and salt together on a paper twice to mix well and keep ready.

Chop the walnut, remove the stems if any of the raisins and mix them together with a pinch of flour so that they get dusted well.

Put the sugar, bananas in a mixer and pulse 2-3 times till mashed, but not very smooth. Pour it in a large mixing bowl. Add in the oil, water / milk, essence and mix well gently. 

Add in the prepared maida mixture and fold in the mixture gently with a whisker till well mixed. The flour should have mixed in properly without any lumps. Add the dusted walnut and raisins and mix the batter roughly once again. Do not overmix the batter or mix in speed. The mixing should be done gently folding in all ingredients together. Pour the batter in the prepared pan. Gently tap the pan on platform for the trapped air to get released off if any. 

Bake in preheated oven at 160 deg. for an hour or till the skewer comes out clean when poked / inserted at the center point into the cake. When done remove from the oven and allow it to cool a bit. 

Once the cake has cooled down gently flip it over on a wired rack taking care not to break the cake as it is very soft. Allow the cake now to completely cool on the wire rack before you cut it into slices and serve. 

Note : The original recipe called for baking the cake 45-50 minutes at the temperature of 180 deg. But since my oven does not have 180 deg. I baked at 160 for about an hour and 5 minutes.