Eggs 3, Flour (maida) 200 gms, Sugar 150 gms and Cooking Butter 150 gms, Bananas 2, Lemon juice 3 teaspoons, Baking soda 1 teaspoon, Vanilla essence 1 teaspoon.
Sift flour and baking soda thrice. Grind the sugar and sift to remove the coarse grains. Hand mix the sugar with the cooking butter. Fold in the beaten eggs, mashed bananas, lemon juice and flour a little at a time and mix until the whole mixture becomes fluffy. Add the vanilla essence and mix.
Line the baking tin with baking paper or ordinary brown (greased) paper as outlined in the recipe for Sponge Cake.
Pre-heat the oven for 5 minutes at 200 degrees Celcius. Place the baking tin into the oven and bake at 150 degrees Celcius for 50 minutes. Remove the baking tin and allow it to cool before removing the banana loaf by lifting it out of the baking tin with the help of the paper liner which is protruding outside the container.
Tip: You can sift 10 gms of baking powder with 500 gms of flour (maida) and keep a ready stock of this in case self-raising flour is not available. Sift 3 times to ensure complete mixing.
Eggs 3 (200 gms), Flour (maida) 10 Ozs (200 gms), Sugar 6 Ozs (200 gms) and Cooking Butter 7 Ozs (200 gms). In terms of weight, this recipe calls for equal weight of eggs (including shells), flour, sugar and butter. Baking soda 1 teaspoon, Vanilla essence 1/4 teaspoon.
Sift flour and baking soda thrice (Alternatively, use self-raising flour). Grind the sugar and sift to remove the coarse grains. Hand mix the sugar with the cooking butter. Fold in the beaten eggs and flour a little at a time and mix until the whole mixture becomes fluffy. Add the vanilla essence and mix.
Line the baking tin with baking paper or ordinary brown (greased) paper. To do this, cut two disks of paper and a rectangular piece of brown paper. Put in one disk to fit the bottom of the baking tin. Then insert the rectangular paper to serve as a liner for the wall of the baking dish. A part of the liner for the wall should also be folded over the bottom disk. To facilitate this, make some cuts to fold easily. Then place the second disk on the bottom of the baking tin and pour the mix in.
Pre-heat the oven for 5 minutes at 200 degrees Celcius. Place the baking tin into the oven and bake at 200 degrees Celcius for 45 minutes or until the top of the cake starts to become golden brown. Remove the baking tin and allow it to cool before removing the cake by lifting it out of the baking tin with the help of the paper liner which is protruding outside the container.
Chocolate or coco icing is optional. To make the icing, mix icing sugar and chocolate or coco with butter (or water for those who don't like butter) and apply over the cake with a butter knife. It will require some time to dry. Decorating with whipped cream on top of the icing is also optional.
Egg 1, Flour (maida) 8 Ozs, Sugar 3 Ozs, Butter/Oil (or Dalda) 3 Ozs, Currants 2 Ozs, Salt 1/2 teaspoon, Baking soda 1/2 teaspoon, Lemon or Almond essence 1/4 teaspoon.
Sift flour, baking soda and salt thrice. Grind the sugar and sift to remove the coarse grains. Hand mix the sugar with the butter/oil/dalda. Fold in the beaten eggs and flour a little at a time and mix until the whole mixture becomes fluffy. Add the flavouring essence and mix. The mixture must be dry enough to form rocky heaps on the baking tray.
Grease the baking tray and dust it with wheat flour. Drop teaspoonfuls of the mix on the tray while leaving adequate space between the rock mix heaps.
Pre-heat the oven for 5 minutes at 220 degrees Celcius. Place the baking tray into the oven and bake at 220 degrees Celcius for 18 minutes or until the top of the rock cakes start to become golden brown. Remove the baking tray and allow it to cool before removing the rock cakes.
Eggs 3 (200 gms), Flour (maida) 2 3/4 cups (400 gms), Sugar 1 1/2 cups (225 gms), Cooking Butter 3/4 cups (150 gms), Salt 1 teaspoon, Baking soda 1 teaspoon.
Sift flour, baking soda and salt thrice. Grind the sugar and sift to remove the coarse grains. Hand mix the sugar with the butter/oil/dalda. Fold in the beaten eggs and flour a little at a time and mix until the whole mixture becomes fluffy. The mix must be dry enough to roll out into biscuits shapes with a rolling pin. Dust with wheat flour to prevent sticking. Use standard cutters to cut the biscuits into attractive shapes.
Grease the baking tray and dust it with wheat flour. Place the biscuit shapes of the mix on the tray while leaving adequate space between them.
Pre-heat the oven for 5 minutes at 200 degrees Celcius. Place the baking tray into the oven and bake at 200 degrees Celcius for 20 minutes or until the biscuits start to become golden brown. Remove the baking tray and allow it to cool before removing the biscuits.
Flour (maida) 2 Cups (16 Ozs), Curds 1/2 Cup (4 Ozs), Sugar 1.5 Cups (12 Ozs), Milk 1 Cup (8 Ozs), Refined Oil 0.25 Cup (2 Ozs), Coco powder 1 teaspoon (optional), Baking Soda 0.5 teaspoon, Cooking Soda 0.5 teaspoon and Vanilla essence 1 teaspoon.
Sift flour, baking soda and cooking soda thrice. Grind the sugar and sift to remove the coarse grains. Add all ingredients and mix until the whole mixture becomes fluffy.
Line the baking tin with baking paper or ordinary brown (greased) paper. To do this, cut two disks of paper and a rectangular piece of brown paper. Put in one disk to fit the bottom of the baking tin. Then insert the rectangular paper to serve as a liner for the wall of the baking dish. A part of the liner for the wall should also be folded over the bottom disk. To facilitate this, make some cuts to fold easily. Then place the second disk on the bottom of the baking tin and pour the mix in.
Pre-heat the oven for 5 minutes at 200 degrees Celcius. Place the baking tin into the oven and bake at 200 degrees Celcius for 45 minutes or until the top of the cake starts to become golden brown. Remove the baking tin and allow it to cool before removing the cake by lifting it out of the baking tin with the help of the paper liner which is protruding outside the container.