400 gms sugar *** see notes
250 gms all purpose flour (Maida)
3/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon baking powder
3 Large eggs
400 gms over ripe bananas, mashed
200 gms melted unsalted butter
Prep a pan – 8-inch round cake pan or 8½ x 4½-inch loaf pan. Butter the bottom, sides, and edges of a pan. Pour in some flour and shake it around until the pan is evenly coated, then tap out any excess flour. You can also place parchment at the bottom for easy release later.
Preheat the oven to 180 degrees Celsius.
Sift the powdered sugar, flour, baking soda, nutmeg, salt, and baking powder in a large bowl.
Whisk the eggs in a separate large bowl. Mix in the mashed bananas. Pour the egg mixture over the dry ingredients and whisk until well combined. Stir in the melted butter.
Pour the batter into the prepared pan. Bake until the cake is golden brown, about 1 hour.
Let the cake cool in the pan. Unmold and serve.
A Note on Indian Sugar – Measure the sugar. Add it to the mixie and pulse several times. Proceed as per the recipe. Indian sugar crystals are bigger and doesn’t work very well if added just like that to the recipe. So I always powder and use.
- Prep Time: 10 minutes
- Cook Time: 1 hour