I Won!!!! yes I Won!!! yippeeeee, i still cannot believe this, i won the BSI:Bell Peppers event hosted this week by Jenn of Bread+Butter, you can check out all the entries here. You can check out my entry Cheesy Bell Pepper Swirls here. I was so happy that i cudnt control my happiness, i was chirping like a bird nonstop, my friends started thinking i have lost is completely :) this was not enough, i was just informed by Jenn that winner will be receiving a prize too, now this is a pleasant surpise, i have never won any prizes not atleast for my cooking....you can check out the prize here. I would really like to thank Jenn, this is the first BSI i have participated and winning the first time is really very special. THANK YOU once again!!!!
Ok enough of my blabbering, now for todays post I had few bananas in my pantry.....taking their last breath.... :( I must confess I am not too fond of bananas, my mom used to make me eat these with milk for the calcium content, i would rather prefer to eat calcium tablets...grrrrr..its difficult when you know something is good for your health but still you dont want to accept it, does this sounds familiar? do you all have experienced the same? pls do share.....atleast its good to know m not alone :)
Now the most important part, how to use these over ripen bananas, eating them was out of question, i have never made a banana cake before so I made an eggless version as bananas are often used as egg substitutes and this would be great way to make some healthy breakfast. I made this absolutely fatfree..i know its sounds stupid...a cake without butter or oil... thats not possible.....but believe me it is and you would really be surprised how moist this cake turned out to be. A slice served with a glass of cold milk serves as very healthy and fulfilling breakfast. If serving after dinner, just warm the cake in micro for few seconds and serve with a dollop of vanilla ice cream, drizzled with chocolcate sauce...wow now thats a real treat :) This recipe is completely created by me, its not adapted from any of the recipes so its an original one from me. Next time i'll add in few nuts and chocolate chips as wellPooja has passed me "One Lovely Blog Award" thank you so much dear, m very touched, thank you for thinking of me :) Sending this dish to Original Recipe Culinarty Event. Also sending this to Madhu's Low Fat Eggless Baking event, EFM:Breakfast Series by SriLekha and finally also sending the click to Show Me Your Breakfast event by Divya....Happy hosting gals For the decision regarding the advertising, i still am researching and will let you all know soon, i guess you will automatically come to know :) Ingredients: 2 over ripen big bananas pureed 2 cups all purpose flour 2 tsp baking powder 1/2 tsp baking soda 3/4 cup brown sugar 3/4 cup sour milk(See note below) 1 tsp vanilla essence Note: We get sour milk here in the stores but to make sour milk at home, just add a 1tsp of fresh lime juice to warm milk and let it stand for few mins to thicken. I think you can substitute it with yogurt too though i have not tried this yet also sometimes buttermilk is also called as sour milk, see here. Procedure:
- Preheat the oven to 180 degrees C
- Grease and line a rectangular baking tin or a bread tin.
- Beat together pureed bananas, sour milk,sugar and vanilla essence for about 2 mins until nicely blended.
- Now add in the dry ingredients in 3 turns and beat on lower speed for about a min.
- Now you can add in nuts/chocolate chips etc, mix well.
- Transfer the batter to baking pan and bake for 35 to 40 mins, until a toothpick inserted comes out clean.
- Remove and cool it for 15 to 20 mins, cut into slices and serve with a glass of cold milk.