Banana Bread Cake | Panchamrutha Cake | Rasayana Cake
1/4 cup raisins
1/4 cup cashews
1/3 cup dry coconut powder
250g all-purpose flour
3/4 cup sugar or grated jaggery
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cardamom powder
3/4 cup milk
100g melted butter
2 large ripe bananas mashed or chopped well
Preheat the oven to 180 C and place the oven rack in the middle of the oven.
Line a cake pan with the parchment paper and keep that ready.
In a large bowl mix the raisins, cashews, coconut powder, flour, sugar, baking powder, baking soda, and cardamom powder. Mix well.
In a medium bowl add in the melted butter, milk and mashed bananas. Mix well.
With a rubber spatula lightly fold the wet ingredients into the dry ingredients.
(Do not to over mix the batter).
Spoon the batter into the prepared pan and bake about 30 - 35 minutes or until a toothpick inserted in the centre comes out clean.
Place on a wire rack to cool for 10 minutes and then remove from the pan.
Drizzle some honey and serve warm or at room temperature.