A fantastic recipe that the entire family enjoyed that you can make anytime of the year. This is a different version of semolina cake that was low in fat and egg free.
Semolina cakes have a lovely texture that is distinctly different than cakes made with flour. Although it wasn't super soft as a normal cake but it was moist due to the addition of mashed banana. I will make this again for sure only next time and will double this recipe. I hope others find it delicious too!
EGGLESS SEMOLINA BANANA CAKE
Yield : 7 in cake
1 C semolina removed 2 tablespoon
2 tablespoon cornflour
1/4 C melted butter
3/4 C mashed banana
1/2 C sugar
1/2 C evaporated milk
1 tsp baking powder
pinch of salt
1/2 tsp vanilla extract
yellow food coloring
black/white sesame seeds for topping
Combine semolina, cornflour, baking powder and salt in a mixing bowl.
Beat butter and sugar with a whisk. Add in banana and milk. Stir well.
Now add banana mixture to the dry ingredient, mix in yellow food coloring and vanilla extract. Stir until well incorporated. Leave for 15 minutes.
Preheat oven @ 180C and grease 7 in cake pan.
Pour mixture into prepared pan, sprinkle with sesame seed (if using) and bake until golden for 30-35 minutes or until a skewer inserted comes out clean.
Cool in the pan for 10 minutes before transferring onto rack to cool.