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| By replacing the caster sugar with jaggery to bake the banana butter cake, I have been impressed by its taste. |
Ingredients:
| 250g Butter |
| 260g Low Gluten Flour |
| 180g Jaggery |
| 4 Eggs |
| 1 Teaspoon Baking Powder |
| 1 Teaspoon Vanilla Essense |
| 1 Teaspoon Sodium Bicarbonate |
| 500g Banana Flesh |
| 1 Teaspoon Salt |
| 150ml Fresh Milk |
Method:
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| Soak banana in the milk, mash it well with a fork by adding salt. | Beat the butter and gaggery until later dissolve completely. | Add the beaten eggs gradually, and cream till smooth and light. |
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| Add the vanilla essence and mix well. | Mix the Baking Powder, Sodium Bicarbonate and Baking Powder well in advance. Fold in them with spatula in one direction. | Add half of the banana and mix well. |
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| Repeat the previous 2 step for the remaining flour mixture and banana. | Grease the cake mold in advance. | Pour the mixture into the cake mold. Preheat the oven first before baking. Then bake it at 170 degree celcius for 45 minutes. |
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