Eggless Banana Cake Recipe, How to Make Banana Cake Recipe

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8/27/2015 eggless banana cake recipe, how to make banana cake recipe

http://www.vegrecipesofindia.com/egglessbananacakerecipe/ 1/66

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eggless banana cake recipe, how to make

banana cake recipe

By dassana amit on March 18th, 2015

egglessbananacake6b eggless banana cake recipe with step by step photos – a one bowl cake recipe of banana cake which is eggless as well as vegan. a quick and easy recipe which gives light, soft and moist cake. this banana cake recipe has been adapted from my very popular tried and tested banana bread recipe. i have just increased the proportion of oil and a bit of bananas in this recipe to make it more lighter and soft. also reduced the amount of baking powder and added some chopped walnuts. not to forget the cake is made with whole wheat flour. you can also check this whole wheat banana muffins recipe. the cake was liked by everyone in the family and more so by my brother in law. banana cake has been his favorite cake since childhood. he said its one of the best banana cakes that he has had and it reminded him of the banana cakes that were made in vienna bakery in santacruz, mumbai. the banana cake can be served plain as it is. you can also serve the cake slices with some whipped cream or if you want, frost the cake with butter or cream icing. a chocolate icing would also go very well. at home we prefer it plain to go with the evening cup of tea or as a sweet dessert snack.

lets start step by step eggless banana cake

recipe:

1. take ripe or over ripe bananas. i have used here over ripe bananas. mash the bananas

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8/27/2015 eggless banana cake recipe, how to make banana cake recipe http://www.vegrecipesofindia.com/egglessbananacakerecipe/ 2/66 1. take ripe or over ripe bananas. i have used here over ripe bananas. mash the bananas with a fork to a smooth consistency. there should be no chunks. you can also use a blender to mash the bananas. 2. add sugar, oil and vanilla extract. 3. stir very well so that the oil mixes with the banana puree and the sugar dissolves.

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8/27/2015 eggless banana cake recipe, how to make banana cake recipe http://www.vegrecipesofindia.com/egglessbananacakerecipe/ 3/66 4. sieve whole wheat flour, baking soda, baking powder and salt directly in the bowl. 5. fold the dry ingredients into the wet ingredients very well. 6. add the chopped walnuts and fold again. apart from walnuts, you can also add raisins, pistachios or any dry fruits of your choice. chocolate chips or cacao nibs can also be added. if you like spiced cakes, you can also add about 1/8 tsp of cinnamon or nutmeg powder in the cake.

8/27/2015 eggless banana cake recipe, how to make banana cake recipe http://www.vegrecipesofindia.com/egglessbananacakerecipe/ 4/66 7. pour the batter in a greased or lined loaf pan ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches). 8. bake in a preheated oven at 180 degrees C/350 degrees F for 45 to 50 mins or till tooth pick inserted in the cake comes out clean. the timing varies from oven to oven. please check notes below for more details. the orange yellowish color is due to incandescent lighting in my kitchen.

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9. when warm or cooled, slice and serve eggless banana cake plain with tea or coffee.

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if you are looking for more eggless cakes recipes then do check pound cake, pineapple cream cake, strawberry cream cake, goan cucumber cake, tutti frutti cake and eggless mango cheese cake recipe.

eggless banana cake recipe details below:

PREP TIME 5 mins COOK TIME 35 mins TOTAL TIME 40 mins 4.6 from 68 reviews

eggless banana cake recipe

eggless banana cake recipe quick, easy one bowl cake recipe made with whole wheat flour and bananas. light, soft and moist banana cake without

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8/27/2015 eggless banana cake recipe, how to make banana cake recipe http://www.vegrecipesofindia.com/egglessbananacakerecipe/ 7/66 1.4k Like 49 Tweet 17

Related Recipes:

bananas. light, soft and moist banana cake without eggs. no special ingredients required. AUTHOR: dassana RECIPE TYPE: dessert CUISINE: eggless banana cake SERVES: 3-4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

4 medium to large ripe or over ripe bananas 300 gms or 10.50 ounce 1.5 cups whole wheat flour/atta, 180 grams 1 tsp baking powder ½ tsp baking soda a pinch of salt ½ cup organic unrefined cane sugar or regular sugar, 100 grams ⅔ cup any neutral flavored oil (i used sunflower oil) 1 tsp vanilla extract 10 halved walnuts, chopped or any dry fruits of your choice (optional) INSTRUCTIONS 1. preheat your oven at 180 degrees C/350 degrees F. if using a regular oven, heat both the top and bottom elements. for a microwave convection oven, just preheat the oven. 2. peel and chop the bananas. add them to a bowl and mash them with a fork. you can also use a blender to mash the bananas. 3. add sugar, oil and vanilla extract. 4. stir very well so that the oil mixes with the banana puree and the sugar dissolves. 5. sieve whole wheat flour, baking soda, baking powder, salt directly in the bowl. you can also sieve these separately and then add them to the wet ingredients. 6. fold the dry ingredients into the wet ingredients very well. 7. add the chopped walnuts and fold again. apart from walnuts, you can also add raisins, pistachios or any dry fruits of your choice. chocolate chips or cacao nibs can also be added. 8. pour the batter in a greased or lined loaf pan ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches). 9. gently tap and shake the pan. place the pan in the center rack if using a regular oven or OTG. 10. bake in the preheated oven at 180 degrees C/350 degrees F for 45 to 50 mins or till tooth pick inserted in the cake comes out clean. if the top of the cake starts browning then cover the top with an aluminium foil or butter paper. * check notes 11. when warm or cooled, slice and serve banana cake plain with tea or coffee. NOTES depending on the temperature in your oven and the size of your pan, the cake might take less or more time than mentioned here. the temperature varies from oven to oven. so take your call and keep an eye. the benchmark is that a tooth pick inserted in the cake should come out clean. Save PRINT 1K+

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8/27/2015 eggless banana cake recipe, how to make banana cake recipe http://www.vegrecipesofindia.com/egglessbananacakerecipe/ 8/66 eggless orange muffins recipe, whole wheat eggless banana muffins recipe | whole wheat eggless orange cake recipe, how to make eggless apple cake recipe, how to make cucumber cake recipe, eggless steamed eggless lemon muffins recipe, whole wheat eggless chocolate chip muffins recipe | eggless apple muffins recipe, whole wheat

Filed Under: Desserts, Eggless Cakes, International Cuisines, Kids Recipes, Popular Indian Recipes, Tiffin Recipes, Toddler Recipes, Vegan Recipes, Vegan Sweets & Desserts

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{ 385 Responses }

Deepa

says

August 21, 2015 at 7:24 pm

Hello dasanna, awesome recipe.. Tried today and it came out well.. But centre part of the cake is slightly soggy.. Can you tell why

dassana amit

says

August 21, 2015 at 8:46 pm

thanks deepa. bake it more its not baked completely.

Divyapriya

says

August 21, 2015 at 3:24 am

Hi Dasanna, can I use melted butter or ghee instead of oil? Thanks, divya

dassana amit

says

August 21, 2015 at 8:44 pm

divyapriya, yes you can use.

Amritha

says

August 19, 2015 at 8:25 pm

Hi Dassansa,

Baking was always a herculean task for me. I’ve come across many baking disasters. But after going through your website I gained some confidence and tried your much commented and rated eggless banana cake recipe with pressure cooker. It came out so well. Thanks alot.

(9)

dassana amit

says

August 19, 2015 at 8:49 pm

welcome amritha. glad to know this.

Jayshree

says

August 13, 2015 at 11:10 am

I tried out this recipe and WOW!!! It was awesome and everyone in my family loved it! The best part is it is Atta and not maida! Keep posting such healthy, delicious recipes.. Looking forward to more such interesting culinary master pieces from you. Keep up the great work!

dassana amit

says

August 13, 2015 at 2:49 pm

thanks jayshree for sharing your experience and positive feedback. glad to read your comment.

J Somu Jayakumaran

says

August 10, 2015 at 10:33 am

Thanks for the reply sis, will try and update u.

dassana amit

says

August 10, 2015 at 2:05 pm

Welcome J Somu. Sure, do share your experience.

Susmitha

says

August 10, 2015 at 4:58 am

Tried your chocolate cake the other day, but I didn’t probably wait for the right time for it to cook. Tried this cake today – came out very well. Thank you so much for the recipes.. This is my first baking experience and I’m quite encouraged by the results. Thanks again!!

dassana amit

says

August 10, 2015 at 3:20 pm

welcome susmitha. glad to know this. do try some more baking recipes.

JSomu

says

(10)

Dear sis dassana,

Just did the cake with double the measurement and it turn out very well. Thanks again. Just wanted to check, a friend of mine told me that adding a bit of coffee into banana cake will help to enhance the taste. Based on your experience is it true?

dassana amit

says

August 8, 2015 at 4:14 pm

Welcome JSomu. glad to know that recipe worked with doubling the measurement as well. i have added coffee in other cakes but i don’t think in banana cake. as a coffee lover you will like the taste. basically it varies from person to person. i agree it will enhance the taste and aroma.

J Somu

says

August 7, 2015 at 12:16 pm Thanks sis

dassana amit

says

August 7, 2015 at 9:19 pm welcome somu

J Somu Jayakumaran

says

August 6, 2015 at 10:54 am

Hello sis dassana, am J here from malaysia and am new to your blog. A great blog u have here I would say. Need some help, I wish to double the quantity of this recipe so I just can X2 all the ingredients right? Can I use a 8″ pan? Please advise. Thanks

dassana amit

says

August 6, 2015 at 9:50 pm

yes you can double the quantity. one reader had doubled the recipe and it worked well. just increase all the ingredients proportionately. i think 8 inch pan might be less. 9 to 9.5 inches pan would work.

isha

says

June 24, 2015 at 9:40 am

Hi! I have tried your chocolate cake and for the first time ever i made a really Delicious cake. thank you. Though whenever i make a cake some part of it doesnt bake and remians liquid while the other most of the cake is totally baked. so scared that it will burn i just cut the liquid party way. why this this happen? how can i stop this from happening? please answer. thank you

dassana amit

says

(11)

June 24, 2015 at 8:52 pm

thanks for the positive feedback on the chocolate cake. it may be possible that the baking temp in your oven is on the higher side as a result the tops and sides and the rest of the cake gets baked quickly leaving the center unbaked. i suggest to cover the cake with aluminium foil on top after 12 to 15 minutes of baking. then continue to bake till the cake is done.

rajpreet

says

June 24, 2015 at 7:45 am

Just want too learn how too make cake

Sherry

says

June 24, 2015 at 3:47 am

My son loved it:) Thanks..

dassana amit

says

June 24, 2015 at 8:57 pm welcome sherry.

Seetha

says

June 22, 2015 at 10:27 am

Hi ,thank you for the white bread recipe.for a first timer like me came out well.i could not fimd the,comment section formthat recipe so posting it here.i also made a small portion of the dpugh as garlic bread.

dassana amit

says

June 22, 2015 at 8:27 pm

welcome seetha. nice to know this.

Chetali paliwal

says

June 21, 2015 at 6:13 pm

Hello Sir

I m very fond of cooking but never done any baking stuff. But after reading ur post I m confident enough to make an eggless banana cake in pressure cooker on father’s day tomorrow. Thank you.

dassana amit

says

June 21, 2015 at 6:48 pm

(12)

shilpa

says

June 19, 2015 at 2:45 am

Wts de difference between baking powder n baking soda which u hav used in this recipe

dassana amit

says

June 19, 2015 at 7:24 pm

both baking soda and baking powder are different. baking soda is just pure sodium bicarbonate. whereas baking powder is a dry mixture of sodium bicarbonate or baking soda and an acidifying agent like cream of tartar and corn starch.

Gayathri

says

May 24, 2015 at 4:22 pm

Hi, I couldn’t resist this recipe and I made it today. It turned out delicious. Thank you for the wonderful and easy recipe.

i thought the cake was a little dry though my family loved it. Is it fine to add some milk to the cake batter to make it moist? If yes, what should be the quantity? Please let me know, will be of great help.

And I have an IFB microwave, so cooked this at 160 degree in 15 mins only!!!

dassana amit

says

May 24, 2015 at 10:36 pm

thank you gayathri. the dryness could be due to the quality and texture of whole wheat flour. some flours absorb more liquids than others. you can definitely add some more milk to bake the batter thin and the texture moist. about 1/4 cup should be fine. thats fast baking

teresita crucero

says

April 29, 2015 at 8:46 pm

thank you for sharing your recipe

dassana amit

says

April 29, 2015 at 9:53 pm

welcome teresita

Hina Prakash Singh

says

(13)

Hi…

I made this recipe n it was awesome…Delicious my daughter n hubby both of them liked it very much.. Thank u for d wonderful recipe..

dassana amit

says

April 27, 2015 at 6:07 pm

welcome hina. glad to know this.

aarti

says

April 27, 2015 at 2:04 pm

Hello. ..I have been following your recipes for a while now and they are awesome. This banana cake was yummy and just right for my kids as an evening snack. Thanks a ton.

dassana amit

says

April 27, 2015 at 6:08 pm

welcome aarti. nice to know this.

Sam

says

April 6, 2015 at 11:16 am

New to baking and I found that normal ‘Baking Powder’ has aluminium in it. Can I leave out the ‘Baking Powder’ from the eggless-banana-cake-recipe ?, because I am not getting a organic ‘Baking Powder’ in India.

dassana amit

says

April 6, 2015 at 10:05 pm

in the recipe both baking powder and baking soda are required. in this case, i would suggest you to increase the baking soda to 2/3rd to 3/4 tsp if you are fine with its aroma in the cake.

swamini pandit

says

April 3, 2015 at 4:08 pm

Jst finished wid ds cake. N its jst amazing. Delicious. Regular reader of ur blog n tried many recipes bt sharing for d fst time. Thank u

dassana amit

says

April 3, 2015 at 5:17 pm

(14)

shweta

says

April 3, 2015 at 2:17 pm

very easy recipe and cake is delicious. My children loved it.

dassana amit

says

April 3, 2015 at 5:26 pm

thanks shweta for sharing positive feedback on banana cake.

shweta

says

April 3, 2015 at 1:49 pm

This cake is delicious and healthy as well. I mixed brown sugar to make it more healthy. My family liked it so much. Thanks a lot.

dassana amit

says

April 3, 2015 at 5:28 pm

welcome shweta. glad to know this.

Dani

says

April 3, 2015 at 3:11 am

Just a tip: I weighed the bananas with the skin – 500 grams, and without the skin – 300 grams. As for the cake it was light and fluffy; definitely a good healthy snack! I love making cakes and scones for my afternoon tea time.

dassana amit

says

April 3, 2015 at 6:32 pm

thanks dani for the tip. good to know this.

mansi gupta

says

April 2, 2015 at 5:13 pm

I try dis recipe widout vanilla extract… its turned out good BT its not dark brown on upper side….. can u plz tell me y???

dassana amit

says

(15)

April 2, 2015 at 8:51 pm

mansi, just bake it for few more minutes till you get brown crust from top. baking time varies from oven to oven.

aru

says

March 28, 2015 at 11:53 pm

Hi Dassana,

Thanks for the recipe..i have made it twice and it came out absolutely awesome. Now, I want to double or triple the recipe because I have about 25-30 bananas that are quite ripe (got it super cheap in the farmers market and now even after giving it to all my friends, I am still left with lot of them ! :D)

I want to make lot of banana bread and give it to all my friends.. but not sure if this recipe can be doubled or tripled or quadrupled.. please let me know and thanks again for these superb recipes !!

dassana amit

says

March 29, 2015 at 1:00 am

welcome aru. glad to know this. i never tried so can’t say whether the recipe can be doubled or tripled?. you have to give it a try.

AC

says

March 29, 2015 at 2:05 am

Thanks for your reply..will try and tell you !

dassana amit

says

March 29, 2015 at 2:51 pm

Welcome AC

AC

says

March 29, 2015 at 4:30 am

So, I doubled the recipe and added some chopped almonds and an extra banana. It came out well, took about 1 hour to cook with an aluminium foil for the last 25 minutes coz it started cracking from the top. Thanks again!!

dassana amit

says

March 29, 2015 at 7:07 pm

(16)

Sujata Sachin

says

March 27, 2015 at 11:28 pm

Hello Dassana,

Today I again made this cake. Today is the 6th time of this;) n this time also it is hit in my home….

Thanks alot as now me confident enough for baking n that is also cakes n imp thing is eggless with whole wheat floor….

You are the best person I ever known without knowing….:) really mean it… Whenever me spending time with my mobile my hubby always asking me “to kya kahati hai tumhari Dassana aaj :D” because whenever i m spending my time with mobile he knows that today some new dish will b thr to taste n he is very foody, he loves to taste new dishes everytime n ur blog is helping me to fulfil that as since last 2 yrs because of some digestion issue he can’t hav non veg food n he is very happy with U n ur blog as he doesn’t have any sad feeling that he can’t have non veg as he is getting so much variety of food because of ur blogs…

Thanks a tone dear n sorry for so much long comment n for reading my words. Regards,

Sujata Sachin

Note: will always trouble U by sharing my success or disaster after making every dish:)

dassana amit

says

March 28, 2015 at 9:49 pm

welcome sujata. i liked reading your comment. good you shared your story. feel free to share feedback or to ask any query. overall vegetarian food is good for health, delicious and very vast. i don’t think i will be able to cover even 5% of indian cuisine. its so rich.

Pallavi

says

March 26, 2015 at 11:57 am

Hey, I made the cake and it turned out amazing. Everyone in my family loved it, they were all praises about my baking skills, I think you deserve most of if. Thanks for making life tastier. love.

dassana amit

says

March 26, 2015 at 7:29 pm

welcome pallavi. glad to know this. do try some more recipes. feeling good for you.

(17)

jyothinath

says

March 25, 2015 at 11:18 pm

I tried the recipe today. I used only cooking soda instead of baking powder. And did not use eggs. Baked it on heated pressure cooker in low flame(sim) for 35min the cake came out superb. Better than the cakes we get in bakery. The cake is very soft and lightly moist, awesome recipe thank you

dassana amit

says

March 26, 2015 at 7:36 pm

welcome jyothinath. glad to know this. thanks for sharing your variation and also letting us know that the cake can be made in pressure cooker.

Renuka

says

March 25, 2015 at 5:54 pm

Hi I tried this recipe and it came out well. Thanks for sharing it. I added cashew nuts instead of walnuts.

Regards, Renuka.

dassana amit

says

March 25, 2015 at 7:30 pm

welcome renuka. glad to know this.

Saujanya

says

March 23, 2015 at 9:12 pm

Hi,

Thanks for sharing the wonderful receipe.

I have 1 quick question. What is the utensil that i have to use for baking in Microwave oven?

Will Tin Container work..as I’m doubtful if we can use metal in Oven. I have a LG Convention oven.

Thanks for your help.

dassana amit

says

March 23, 2015 at 11:32 pm

welcome saujanya. in Convection mode of microwave oven you can use Oven Safe metal pans. but don’t use the metal pan in the microwave mode. as the metal start arsing. so while purchasing ask the shopkeeper for oven safe pans.

Saujanya

says

March 27, 2015 at 1:21 pm

(18)

Thanks for your reply…i tried yesterday…the appearance was exactly the way u have posted.

Look wise it was very yummy…but the taste was little different..I think it is because of the maida i have used..tht was giving a different smell… But yes..i have learnt baking because of you…Thank you so much..

dassana amit

says

March 27, 2015 at 9:27 pm

welcome saujanya. maida will give a different texture. more softer texture than atta. i bake cakes with maida but smell never comes.

sushma

says

March 23, 2015 at 8:23 am

Hello mam

After surfing through the net for eggless recipes, i finally found your website. I have tried the eggless atta cakes. They came out very yummy. Also the tip u have given about covering the cake tin after about 15 minutes is very valuable. Can i use the muffin cake recipe to make a regular cake as i do not have muffin moulds? How should i bake in case i am using a silicon mould? I have a 25 lt godrej microwave with convection mode. Thanks.

dassana amit

says

March 23, 2015 at 8:52 pm

thanks a lot sushma. you can use the muffin recipe to make a regular cake. i have not baked in silicon mould, so can’t say how long will it take. but on an average, 25 to 45 minutes works depending on the oven type and the temperature conditions in the oven.

Madhu

says

March 20, 2015 at 5:20 pm

I have become a big fan of your receipies, I have tried banana cake today and it was awesome

dassana amit

says

March 20, 2015 at 9:45 pm

welcome madhu. glad to know this.

savitha

says

March 20, 2015 at 1:56 am

(19)

hi mam,

I wana try this banana cake. I hv a gas oven and dont hv clear idea how to do with it. Even the user manual is confusing. Can i cook this in a pressure cooker? If yes, wht are the changes to be made.

dassana amit

says

March 20, 2015 at 9:21 pm

savitha, yes you can cook this banana cake in pressure cooker. heat the pressure cooker first. then lower the flame. add about 1 cup of salt or sand in the pressure cooker. place the cake pan and remove the gasket and whistle from the lid. close the pressure cooker tightly with the lid. bake for 30-40 minutes. if not done then bake for some more time. salt or sand can be reused.

Sujata

says

March 19, 2015 at 11:39 am

Hey i made the cake and was very soft and moist… Just wanted to know whether theres any way i can substitute oil or reduce the quantity?

dassana amit

says

March 19, 2015 at 3:14 pm

thanks sujata. you can reduce the quantity of oil. use 1/2 cup or 1/3 cup oil.

valisa

says

March 19, 2015 at 8:24 am

Hi dassana,

I search a lot nd got baking soda in my kitchen.. made this cake and came out very well. More testy and delicious than bakery wala cake.

Luv u nd thank u for this recipe.. Very simple and easy to follow recipe.. I m going to try ur other cake recipe too

dassana amit

says

March 19, 2015 at 2:51 pm

welcome valisa. glad to know this. thanks for sharing positive feedback.

valisa

says

March 18, 2015 at 7:36 pm

Hi dassana,

I m going to try this recipe tonight. I dont have baking soda.. what can i add Instead of baking soda???????

(20)

Plz help.

dassana amit

says

March 19, 2015 at 12:23 am

baking soda is required in this recipe. cannot be skipped. there is no substitute.

valisa

says

March 19, 2015 at 8:18 am

Hi dassana,

I search lot nd got baking soda in my kitchen

anjana

says

March 16, 2015 at 9:04 pm

Hi I am an aspiring baker and unfortunately the past few times I’ve baked it turned out to be a disaster!!

However I stumbled across your blog today and baked this and it was absolutely amazing , got wiped clean. Thanks a lot for the recipe!!!

dassana amit

says

March 17, 2015 at 8:21 pm

welcome anjana. glad to know this. thanks for sharing positive feedback on banana cake.

Jessy

says

March 16, 2015 at 6:57 pm

Tried it today, the cake was moist and yummy. Thank you for sharing the recipe.

dassana amit

says

March 16, 2015 at 8:17 pm

welcome jessy. glad to know this.

Sundas

says

March 14, 2015 at 1:05 am

I tried your recipe as I ran out of eggs and the cake turned out beautiful! One of the best banana cakes I’ve ever made actually. I’m going to make it again tonight for breakfast and add figs and a bit of yogurt this time (to activate the soda and to provide some extra moisture for the figs so I don’t need to soak them first- time saver!). Thank you for sharing x

(21)

dassana amit

says

March 15, 2015 at 12:22 am

welcome sundas. thanks for sharing positive feedback. i think it will think.

niraj

says

March 9, 2015 at 4:03 pm

hi dassana..whenever I make cake it becomes dark brown from outside..Bt under cooked from inside..I have ifb 32src1 convection microwave oven..and in my model I have 110° to 200° range in convection mode ..please suggest at what temperature should I bake the cake and for how many minutes..please help me

dassana amit

says

March 9, 2015 at 11:44 pm

you can bake the cake at a lower temperature of 180 degrees celsius. generally convection ovens bake faster than a regular OTG. so when baking a cake in a convection oven reduce the temperature from 10 to 20 degrees less than what is in the original recipe. eg if a cake is baked at 200 degrees celsius, you can bake it at 190 or 180 degrees celsius. timing will vary. the top should look cooked. it can be golden or a light golden. but the final check is that a toothpick inserted in the cake should come out clean or should have fine dry cake crumbs on it. it should not have the cake batter on it.

niraj

says

March 10, 2015 at 1:15 pm

Thnx dassana..I m going to to try your eggless banana cake recipe..I will inform you about the result:-)

dassana amit

says

March 10, 2015 at 5:34 pm

welcome niraj. yes do share the feedback.

niraj

says

March 10, 2015 at 8:56 pm

Thanx for your quick reply ..Just one more question at what temperature and for how long should I bake this banana cake..thank in advance

dassana amit

says

March 10, 2015 at 9:23 pm

bake at 160 or 170 degrees celsius for the same amount of time as mentioned. but do keep a check while baking, as in microwave convection mode, baking happens faster.

niraj

says

March 11, 2015 at 7:15 pm

I made the cake today on 160° for 45 minutes and it was perfectly cooked..Bt from outside it became dark

(22)

was perfectly cooked..Bt from outside it became dark brawn and dry as I had no foil paper

dassana amit

says

March 11, 2015 at 8:37 pm

thanks niraj for sharing your feedback. you can also use butter paper instead of foil paper.

Rameswar Sen

says

March 6, 2015 at 7:41 pm

Sir, I watch your all cake recipes, but I confused the measurement you given In your recipes. Please mention the quantity of dry ingredients in gm and wet Ingredients in ml. I want to preserve for one month,can i use sodium benzoate and what proportion.

I am waiting for reply. Many many thanks. Rameswar Sen

dassana amit

says

March 6, 2015 at 8:12 pm

the weight in grams is mentioned in the recipe details below. i do not know anything about using sodium benzoate in cakes.

malka

says

March 4, 2015 at 6:50 pm

Hello ma’am I am a silent reader of ur recipes.but I must say u r doing such a fabulous job.with the picture guidance it is so helpful.just want to know as I m dieting now a days and i m mad about cakes.so I want to know can I reduce the sugar amount and oil quantity.instead of normal sugar can I use brown sugar and how much I can reduce.instead of oil can I use olive oil and how less quantity I can use.plz reply.ur guidance will be helpful

dassana amit

says

March 4, 2015 at 11:41 pm

thanks malka for taking the time to comment. happy dieting yes you can reduce the oil and sugar. you can add about 1/2 to 1/3 cup of oil. the cake won’t be that soft, but will be still good. for sugar, you can add about 1/4 cup. if you want still less, then go for 3 tbsp of sugar. you can use brown sugar. you can also use powdered jaggery.

(23)

malka

says

March 6, 2015 at 8:13 pm

Thanks dear u r sweet and u made my day.I will definitely try this and I will let u know.

dassana amit

says

March 6, 2015 at 9:12 pm welcome malka

shubhra

says

February 28, 2015 at 6:41 pm

hey, awesome recipes. just wanted to ask that can i use the regular tin/ metallic baking trays in convention mode of microwave. plz reply

dassana amit

says

thanks shubhra. they should be oven proof. if they are oven proof then you can use. ask the shopkeeper before buying them for baking purpose.

latha

says

hi prepared ur basic chocolate cake it came out perfect and kids loved it

dassana amit

says

thanks for the positive review latha.

Asha

says

Hi ma’am,

I am a big fan of you and your recipes. All dishes comes out so well. I tried your basic eggless chocolate cake and it came out yummy. I always used to dread baking but with your clear pictorial representation it came out perfect at first go. I went and bought whatever required for baking.

Now this eggless banana cake is baking in the oven. Ma’am one query. Can I replace all purpose flour/maida with whole wheat flour in all cakes and muffins as I am allergic to Maida.

Thank u and God Bless you and your family always.

(24)

dassana amit

says

welcome asha. thanks for your kind words and blessings. yes you can replace atta with maida in all cakes. but replacing maida with atta will not work in all cakes.

Cera

says

Can i use butter or ghee instead of oil? If yes, what amount?

dassana amit

says

cera, use same amount of melted butter.

ekta

says

hi, tried your recipe today. It came out delicious. Its my first try at baking. would love to try your other recipes. one question though. How to store the cake.

dassana amit

says

thanks ekta. glad to know this. store the cake in an air tight box in the fridge.

Rufina

says

Hi Dassana

Can you please give me the measure in Grams. Especially the 2/3 cup oil

dassana amit

says

rufina, 2/3 cup oil will be about 165 ml.

Deepti

says

Recipe was very good,thanks !!!

(25)

8/27/2015 eggless banana cake recipe, how to make banana cake recipe http://www.vegrecipesofindia.com/egglessbananacakerecipe/ 25/66

dassana amit

says

February 9, 2015 at 1:20 am welcome deepti

Gayathri

says

February 7, 2015 at 1:33 pm Hi Dassana,

Thanks a lot for all your wonderful recipes..have tried the gravies, desserts and cakes…they came out really good cos of ur step by step pictures and your crystal clear explanations..if you were somewhere closeby I would have rushed in to meet you in person…such a best work on this website…keep up the good work and May Almighty shower His choicest blessings upon you and your family at all times..take care

dassana amit

says

welcome gayathri. thanks for sharing such an awesome feedback and for your best wishes. glad to read your comment.

Poorna

says

February 2, 2015 at 3:01 am

Hi Dassna,

I tried this recipe at home,, It came out fantastic, very testy… My husband and son love it.

Thanks for sharing such a yummy and healthy recipe.

dassana amit

says

welcome poorna. glad to know that you all liked the banana cake recipe.

Viji

says

Thank you so much for the recipe. Perfect cake recipe. My 11 month old loved it.

dassana amit

says

(26)

kruthika

says

January 29, 2015 at 3:59 pm

Hi it came out awesome… Love the way its depicted step wise with pictures.. Trying more recipes ..

Keep us posted dassana

dassana amit

says

welcome kruthika. thanks for sharing your positive feedback.

Aparna

says

Hi Dassana Amit,

I tried your recipe but my cake did not come out too well. In the sense it did not swell too well and when I tried to remove it from the pan, it broke. Please let me know where I went wrong because my cakes with eggs usually come out well. ingredients I

used-1 cup maida 1 very large banana 3/4 cup sugar 1 cup melted butter 1.5 tsps. baking powder

Please let me know where I went wrong.

dassana amit

says

hi aparna, the proportions of the ingredients you have mentioned are not balanced in the recipe. firstly the butter is too much. for 1 cup of maida, about 1/4 to 1/2 cup of butter is fine. 1/2 cup of butter will make the cake more rich and buttery. sugar is also extra. 1/4 to 1/3 cup of sugar would be fine to use with 1 large banana. and 1.5 tsp of baking powder is a bit more. 1 tsp would have been fine. try making with the proportions i have mentioned and then let me know. for any baking recipe, its always best to follow the original recipe and their proportions. tweaking or changing the proportions won’t give good results.

Michelle

says

I think it is because you use ‘cup’ to measure ingredients, which I am not use to. I’ve work with kilos, ozs or grams in regards to measuring ingredients. For me a ‘ cup’ could mean any size however, I admire people who use a ‘cup’ for

measurement and their end product is perfect! For me I avoid recipes that uses ,cup’ for measurement

(27)

Shilpa

says

January 26, 2015 at 10:10 pm

Hi,

Tried ur recipe. Baked the cake in a cooker. Came out fantastic. This is my first attempt at baking. Just a quick question…can all ur cake recipes be baked in a pressure cooker?

Thanks, Shilpa.

dassana amit

says

January 27, 2015 at 10:03 pm

welcome shilpa. good to know your experience. not all cake recipes can be made in pressure cooker. if you want to bake regularly then i would suggest to buy an OTG. secondly, i would suggest to use this pressure cooker only for baking. don’t use it for pressure cooking.

vanessa

says

Hello, do you think I could make this cake with honey instead of sugar?

dassana amit

says

i am not sure vanessa. you can try.

parul

says

January 23, 2015 at 12:56 pm

HI DASSANA,

i tried banana cake recipe and it turned out to be nice, taste n texture was all fine, but there was one doubt that after everything was done and cake was ready i saw some stickiness on the upper part …. can you please suggest what went wrong in the recipe…as taste was nice..

dassana amit

says

thanks parul for sharing this positive feedback. may be due to the bananas but not sure, just guessing.

StefZero

says

Hi, I just want to say that this recipe is so great. I don’t know there is such eggless recipe like this. Once again, thanks for sharing this recipe to me.

(28)

dassana amit

says

Welcome StefZero. Glad to know that you liked the eggless banana cake recipe.

Asmina

says

Dassana,

Just finished making this wonderful cake.

Didn’t taste it yet but I’m sure it’s going to be superb.. Cos I can smell it

dassana amit

says

January 21, 2015 at 12:16 am

asmina, good to know this. i hope you will like it.

sakshi seth

says

Hi,

I tried this recipe n it turned out great! Ur simply awsum!!lots of love. Sakshi

dassana amit

says

thanks sakshi for your sweet feedback.

ramya

says

January 20, 2015 at 9:05 am

Hey Dassana, tried this cake last night and it came out quite well. In fact this is my second cake from ur site after the Orange cake. I had a couple of queries though and would be glad if u cud help me out… Just Like my orange cake this cake too came out with hard and chunky crust though the inner cake texture was fine. Donno wht might be causing it. I use onida black beauty convection oven and set the temp at 180 degree preheat and baked at same temp for 40 mins.

Also I have recently taken up baking and since I have convection MW I thought of using the same. Will baking in regular otg yeild better results?? If so cud u pls suggest a good buy?

Thx for patiently reading thru my lengthy query. Ur recipes are very accurate in measurements and methods so it has become my ‘go to’ place for any new trials. Thx for all the wonderful recipes…..

Best wishes Ramya

(29)

dassana amit

says

January 20, 2015 at 11:37 pm

hi ramya, microwave oven uses the convection mode of heating and due to the fan, things get heated up fast and quick. what i have experienced in my microwave oven is that the top would get browned quickly and sometimes crusty too. whenever you bake a cake or bread, which is baked in an OTG or electric oven in the original recipe, then lower down the temperature from 10 to 15 degrees celsius. eg if the baking temperature mentioned is 200 degrees celsius, then lower it to 190 or 185 degrees celsius or even 180 degrees celsius. also sometimes the size of cake pan or tin can cause this issue. baking in an OTG is much better as there is even baking. in microwave oven, no heat is coming from bottom. the heat comes from top, so the top gets cooked faster then the bottom. in an OTG, the heat comes from both the top and bottom heating rods, so the baking is even. i hope this helps.

you can buy a basic OTG if you plan to bake often. i have an old philips OTG and its working good. i have not yet tried other brands. i prefer to bake cakes, bread and cookies in the OTG. and bake biryanis or melt cheese on pasta etc in my microwave oven. most welcome ramya.

ramya

says

Thanks a ton… On the look out for an otg now…. Ideally wht size wud u recommend for a family of 4 to 5 ppl? Thx again for patiently answering my queries.

dassana amit

says

January 22, 2015 at 12:22 am

welcome ramya. a 15 litre to 20 litre is fine. i have a 15 litre one. just see what features it has and then you can buy accordingly.

geethasuresh

says

please can you tell us the mashed banana in cup measurements

dassana amit

says

January 19, 2015 at 10:20 pm

i have not yet measured the mashed bananas in cups. next time when i bake, i will add the cup measurement.

Srilakshmi

says

Thank you for the recepie. Very nicely explained. Made it as explained. Added 2 tea spoons of milk. Came out superb.

(30)

spoons of milk. Came out superb.

dassana amit

says

welcome srilakshmi. thanks for sharing your positive feedback.

Deepika Rani

says

January 11, 2015 at 12:01 am

Hi

I have tried this recipe , came out very nice and yummy , but

I have some doubt &problem , while mixing all ingredients as per your suggestion , the batter became very tight after some time of folding , i add some portion of milk(4 tsp) & condense milk (4 tsp) to loosen up the batter , i want to know why this happened & how should i rectify this. is adding milk will be okay .

even though taste and consistency of the cake was good , want understand why this happened

in place of oil can i use butter

please suggest me , to understand the cake baking better

dassana amit

says

deepika, its due to too much of folding in the batter. the folding has to be done in large strokes about 4-5 times. thats it. the tightening is because of the gluten strands are formed in the batter which spoils the texture of the cake and making it dense. next time just fold briskly and lightly. don’t fold too much.

Deepika Rani

says

Hi Dassana

Thank you for the suggestion , i tried the same , cake came perfect & Tasty Thank you so much

dassana amit

says

welcome deepika. glad to know.

(31)

Hi Dassana,

First time I tried baking and it came out perfect :), only some portion was not fluffy (probably because by mistake I pressed it to make the surface smooth). Thanks for the recipe. I’ll try more of baking from your blog.

dassana amit

says

welcome bhavana. glad to know this. yes do try some more baking recipes and feel free to ask any query on recipes posted.

Amruta

says

Made this cake and my husband kept praising me

dassana amit

says

thanks amruta for sharing positive feedback.

Anu

says

Hi,

Can we bake this particular cake with all purpose flour/maida? If yes, what changes are to be made in terms of proportions?

Please let me know. Thank you for this wonderful website you’ve put up for beginners like me.

dassana amit

says

hi anu, you can make this banana cake with maida/all purpose flour. keep everything same, except oil. add about 1/2 cup oil.

Anu

says

Thank you. I made the egg based version of this cake and it turned out delicious.

I couldn’t thank you more

dassana amit

says

(32)

Ramya

says

Hi dassana tried this cake and it is awesome guilt free and gobbled up within 30 mins thank u so much

Wish u happy new year

dassana amit

says

welcome ramya. wishing you a happy new year too.

B Parekh

says

December 30, 2014 at 8:51 am

Excellent recipe. The cake was easy to make and was very tasty.

dassana amit

says

December 30, 2014 at 2:25 pm Thanks B Parekh

gayatri dhamanekar

says

December 29, 2014 at 8:25 pm Excellent cake

dassana amit

says

December 30, 2014 at 12:39 am thanks gayatri

Dhanya

says

December 29, 2014 at 3:11 pm

Dear Dasanna, wish you a wonderful 2015!! May you keep on inspiring people to cook and make their friends and family happy!!

I made this cake for Christmas. It was yummy but mine was too soft. I couldn´t cut it into proper pieces. The crust was crisp but the inside was too soft though well cooked. Looking at your pics I think I went somewhere wrong. I used olive oil….rest everything was as per your recipe.

(33)

dassana amit

says

wish you too dhanya a great 2015. thanks for your wishes. olive oil is fine. i have made cakes with olive oil before and it works very well. may be either due to the pan size or flour quality. in baking many things affect the final product. so difficult to pinpoint what exactly goes wrong. but still good to know that the cake was good.

Swetha

says

Wow never thought eggless cake would taste so great. Easy and simple. My husband n daughter loved it. I replaced whole wheat with maida and used canola oil. Result was great thank you.

dassana amit

says

welcome swetha. glad to know.

Rekha Sehgal

says

Hi dassana, thank you so much for this awesome recipe. I tried the eggless whole wheat cake today and it really turned out to be almost perfect with the right taste, sweetness and softness….will be following for other recipes also. Stay blessed!!

dassana amit

says

thanks rekha for sharing positive feedback and your blessings. yes do try some more recipes.

Jhinuk

says

Hi Dassana…thx a ton for this recipe. I am an absolute disaster when it comes to baking a cake , did absolute disaster couple of times earrlier and hence stopped baking but this time with step by step pictures and detailed procedure it came out so well…and the best part is its completely made out of atta . I am a big fan of your website and often find myself looking into your page to find ideas for lunch, dinner or breakfast…thanks and keep posting such recipes. God bless.

dassana amit

says

welcome jhinuk. thanks for sharing this positive feedback and for your blessings. glad to know that cake turned out well. try some more baking recipes and slowly

(34)

glad to know that cake turned out well. try some more baking recipes and slowly you will become good in baking. we all make mistakes while learning but important thing is to keep on trying with tried and tested recipes. i wish you all the best.

Babita modi

says

Hi dear

I was unsuccessful to bake cake perfectly as it was hard. Please guide me in baking. I used microwave convection mode preheat 185 degree centigrade.

dassana amit

says

185 degrees celsius is fine. the preheating has to be done in the convection mode for at least 10 minutes. then the baking has to be also done in the convection mode at the same temperature. you have mentioned preheating temperature. did you bake also in the same temperature in the convection mode?

nupur

says

The cake came out perfect .i baked it on the gas thanks a ton ,your recipes have make baking so easy.

God bless Nupur

dassana amit

says

welcome nupur. thanks for sharing your feedback on cake.

padma

says

banana cake eggless, how to do in normal gas stove / pressure cooker without oven

dassana amit

says

padma, the 5 litre pressure cooker has to be closed tightly with the lid and the whistle has to be removed. keep the cooker on the lowest flame. you can heat the cooker first for some minutes before you keep the cake pan. some people also add sand on the bottom. you can also keep the cooker plate that we get in the cooker. then on top of it place the cake tin. i read this somewhere, that if you use the cooker too much for baking, then the metal deteriorates and makes it

(35)

use the cooker too much for baking, then the metal deteriorates and makes it unfit for pressure cooking. so better to keep one 5 litre pressure cooker separate for making cakes.

NEHA

says

Hi.. can I bake this in microwave ?? If yes for how much time.. thanks

dassana amit

says

this cake can be baked in the convection mode of the microwave oven. if your microwave does not have convection mode or feature, then you cannot bake it.

sunita Aravindans

says

so sorry found it. thanks will try and respond back. I am planning add a bit of oats to the mix, hope that works. As i have done that in my cake with eggs

dassana amit

says

fine sunita. you can add oats in the cake.

sunita Aravindans

says

Hi,

Love the way you have described the steps, but where are the measures for the ingredients. i could not find how much quantity to use of the ingredients.??????????

dassana amit

says

thanks sunita. the ingredients and measurements are mentioned at the bottom of recipe post.

thota sreedevi

says

December 18, 2014 at 4:57 pm its good

dassana amit

says

(36)

8/27/2015 eggless banana cake recipe, how to make banana cake recipe http://www.vegrecipesofindia.com/egglessbananacakerecipe/ 36/66 December 18, 2014 at 10:06 pm thanks thota

babita

says

December 18, 2014 at 11:34 am Hi

Recipe for banana cake is wonderful but can I replace vanilla extract with another ingredient as I haven’t vanilla extract.

Thanks.

dassana amit

says

welcome babita. you can add cinnamon (dal chini) powder or green cardamom (chotti elachi) powder. they give a nice aroma. or skip the vanilla.

Nimmy

says

Hey I am going to try this recipe I never baked in my entire but going attempt for my cousins for the Christmas party. Do you have any tips? Can I use olive oil or seasons seed oil or canals oil bc that’s wats lyi g in the house. How many bananas do I use? N how much milk should I use or should I not use milk? Wat degree do I put it 180 or 350?

dassana amit

says

olive oil can be added. the rest of the details are mentioned in the recipe box below when the step by step pics end.

Preethi Satish

says

hi Dassana,

tried out the recipe yesterday and it came out perfect !! followed the instructions to the T. thanks for the foolproof recipe !! My search for the perfect eggless banana walnut muffin ( read cake ) finally came to close . thanks a lot girl !! a big thumbs up for you !!

regards preethi.

dassana amit

says

(37)

welcome preethi. i have also made muffins with the same recipe. but not yet added on the blog. thanks for this sweet feedback.

anitha

says

Hi,

I tried this eggless banana cake now it was awsm..it had a nice flavour…As my kid doesn’t eat banana I added some coco powder and choco chip to it..it was wounderful. Regards

Anitha

dassana amit

says

thanks anitha for sharing positive feedback on banana cake. choco chips goes very well in the cake.

Margaret

says

Hi Dassana,

Thank you for sharing the recipe. I baked two, one using all purpose flour, sunflower oil but without sunflower seeds. It turned out moist. The other I use coconut oil, add cinnamon powder, melon seeds and cranberries (i have on hand). It turned out great. It is gone within 5 hours.

dassana amit

says

welcome margaret. thanks for sharing your variation and feedback. coconut oil solidifies. hence the first cake made with sunflower oil was moist.

Aleena

says

Hi Dassana,

I made this cake yesterday, but the cake was uncooked inside, I left it in for longer but it was still uncooked and the outer layer was hard. The mixture was very thick, I only used 2 bananas and there wasnt enough wet mixture to mix with the dry ingrediants so i added milk. I want to make it again, any suggestions? Also I have a fan heated oven.

(38)

hi aleena, i think there was not enough liquids in the cake or there was over mixing. since milk was added later, the batter must have got over mixed or over folded. over mixing will ruin the texture of the cake. if using just 2 bananas, then once the bananas are mashed, then add milk. about 1/2 cup of milk is fine. then follow the recipe.

pooja

says

Can I make a cake in silicon mould instead of aluminium mould?

dassana amit

says

pooja, yes you can make the cake in silicon mould.

zeenat

says

Hi dassan

I like dis recipe…will u plz refer me more snacks recipes…

dassana amit

says

thanks zeenat. check this collection of snacks and starters recipes.

http://www.vegrecipesofindia.com/recipes/indian-snacks-indian-starters/

Tanvi

says

Hi..in case of baking in otg, can we switch on the top element at a later stage, like in the last 10mins.

Also I more query. My cakes rise a lot in yhe oven but after taken out they fall down so much that a deep hole ia created in the middle. Do you have any idea why this happens?

Thanks a lot.

dassana amit

says

you can switch off the top heating element in the last stage. which recipe you tried. must be something with the recipe or proportions. ideally cakes should not sunk. it can be anything. uneven temperature, opening and closing of oven doors often, leavening agents added.

(39)

Sonia

says

November 29, 2014 at 2:53 pm

I made this cake and it’s a very well receipe the cake was better than any maida cake . I made muffins and cake with same batter but muffins were very soft and spongy but cake was not so. Does it matter the thickness of cake in baking utensil. The cake was soft but became little sticky when cooled, what could be the reason. thanks

dassana amit

says

yes, it does matter in what size and pan the cake is baked. muffins take a short time to bake than a cake tin or pan. actually the cake is not sticky. i think probably the cake was not baked thoroughly. thats why the stickiness. otherwise there should be no stickiness. if the muffins do not come sticky, then the cake should also. since its the same batter.

Rukhsana

says

Hi Dassana

I make this cake at least once a week with chocolate chips and its always wiped out. Also set it in muffin cases once which turned out very well. Only one problem – the top cracks , it is never smooth like the cake in your picture and I wonder why as the oven temperature is perfect and the rack is placed in the middle of the oven. Any suggestions ?

dassana amit

says

thanks rukhsana. the cracking can also be due to the size of the pan. does it happens with the muffins too. try cutting down on the sugar and oil and see if it works.

soni rout nahak

says

i tried it helped me alot…my kids and my family members had loved it.i recommend u to use this receipe only..

dassana amit

says

(40)

Mitali V. Bidikar

says

Hello Dassana, Thank you very much for the recipe.. i just love the way you present it step by step with images of the dishes.. It is very helpful for the beginners like me.. If the beginners can’t understand what to do next, your recipes with images helps to move forward.. I just love it..

Well Thank You once again for all the recipes and come up with new-new recipes..

Hope there is nothing in this comment which hurts you… Thank You Very Much..

~Mitali

dassana amit

says

thanks a lot mitali. there is nothing in your comment which is hurtful. not sure why you say so i will be adding more recipes.

vidya

says

Hi Dassana. Tried your banana cake today .Came out well.Thanks for sharing

dassana amit

says

welcome vidya

Ashwini Venugopal

says

November 22, 2014 at 6:13 am

I used two tablespoons of flaxseed powder additionally in your recipe. I thought it turned out pretty good! Thanks for the instructions

dassana amit

says

welcome ashwini. flaxseed powder works a a good egg replacement for eggless cakes.

(41)

jaya

says

I m a great fan of your recipes…It reflects your love and passion!! Hats off!! My question is whether I can make this cake in cooker? If yes, pl let me know the procedure. Thank you and keep your good work going!!

dassana amit

says

thanks jaya. i feel you can try this cake in the cooker. just spread some sand in the cooker. if sand is not available then add salt. heat the cooker for some minutes, about 5 to 8 minutes. then place the cake pan in the cooker. close the lid tightly and remove the whistle/vent weight. keep the flame on the lowest. then bake for about 35 to 45 minutes or more. check with a toothpick for the doneness. the toothpick should come out clean.

Renu

says

Hey that’s very nice recipe, I luv making cake with vegetable oil instead of butter, it comes out more light to eat I feel. Thanx

Dr Renu tiwari

dassana amit

says

November 20, 2014 at 2:57 pm Welcome Dr Renu

grishma

says

November 20, 2014 at 9:13 am Hi I dassana

Can I bake cakes in Pyrex glassware

dassana amit

says

yes you can, if the pyrex glass ware is oven proof.

grishma

says

Hii dassana

If I use parchtment paper do I have to still grease the paper. If yes pls tell me how to grease and what shall I use to grease.

Grishma

dassana amit

says

(42)

grishma, just spread some oil or softened butter on the parchtment paper. to make the paper stick to the pan, you can just spread bit of oil on the cake pan.

momo

says

Can I use all purpose flour for this recipe? And can we add buttermilk or yogurt since no eggs usedd?

dassana amit

says

yes you can add all purpose flour. no need of adding buttermilk or yogurt.

momo

says

sorry dassana… i mean can I use self raising flour?

dassana amit

says

fine you can. then cut down on the baking powder to 1/2 tsp.

bharti mohanpuria dhussa

says

I tried this banana cake recipe n it was successful,i want to post pic of that for your approval n suggestions

dassana amit

says

thanks bharti for the feedback. you can send me the pics via message on our fb page – https://www.facebook.com/vegrecipesofindia or send email to vegrecipesofindia(AT)gmail(DOT)com

Harsh Vardhan Maini

says

Hello Dassana,

First of all, many thanks to you for all the hard work you put in… i’m a big fan of your blog !!

Eggless Banana Cake Recipe, How to Make Banana Cake Recipe

eggless banana cake recipe, how to make

banana cake recipe

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