Banana Suji Cake (Eggless, On Stove) Recipe by Janki Badiyani
Cooking Instructions 50 minutes 1 Prepare the batter Take 2 bananas in mixture,Add sugar, oil, and suji, cocoa powder and milk grind it. 2 Than Let the batter rest for 15–20 minutes to soften the suji. 3 After resting, add baking powder, baking soda, and Vanilla essence and if better look thick pour more milk to adjust consistency now mix it. And mix tuti futi in a batter 4 Take a heavy-bottomed kadhai or pan. Place a ring/stand/salt layer inside it. Preheat on low-medium flame for 10 minutes with lid on. 5 Meanwhile, grease a small cake tin or steel container and line with parchment or dust with flour. 6 Pour the batter into the tin and tap to level. Place the tin inside the preheated pan/kadhai. 7 Cover with a lid (preferably with no vent hole). Cook on low flame for 30–40 minutes, or until a toothpick comes out clean. 8 Let the cake cool completely slice, and enjoy! 1 Prepare the batter Take 2 bananas in mixture,Add sugar, oil, and suji, cocoa powder and milk grind it. 1 Prepare the batter Take 2 bananas in mixture,Add sugar, oil, and suji, cocoa powder and milk grind it. 2 Than Let the batter rest for 15–20 minutes to soften the suji. 2 Than Let the batter rest for 15–20 minutes to soften the suji. 3 After resting, add baking powder, baking soda, and Vanilla essence and if better look thick pour more milk to adjust consistency now mix it. And mix tuti futi in a batter 3 After resting, add baking powder, baking soda, and Vanilla essence and if better look thick pour more milk to adjust consistency now mix it. And mix tuti futi in a batter 4 Take a heavy-bottomed kadhai or pan. Place a ring/stand/salt layer inside it. Preheat on low-medium flame for 10 minutes with lid on. 4 Take a heavy-bottomed kadhai or pan. Place a ring/stand/salt layer inside it. Preheat on low-medium flame for 10 minutes with lid on. 5 Meanwhile, grease a small cake tin or steel container and line with parchment or dust with flour. 5 Meanwhile, grease a small cake tin or steel container and line with parchment or dust with flour. 6 Pour the batter into the tin and tap to level. Place the tin inside the preheated pan/kadhai. 6 Pour the batter into the tin and tap to level. Place the tin inside the preheated pan/kadhai. 7 Cover with a lid (preferably with no vent hole). Cook on low flame for 30–40 minutes, or until a toothpick comes out clean. 7 Cover with a lid (preferably with no vent hole). Cook on low flame for 30–40 minutes, or until a toothpick comes out clean. 8 Let the cake cool completely slice, and enjoy! 8 Let the cake cool completely slice, and enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Tikka Masala Pasta Mochi brownies Marinated Veggies with Pepperoni Fresh papaya chia pudding 😋 Onion Pakora Tikka Masala Pasta Mochi brownies Marinated Veggies with Pepperoni Fresh papaya chia pudding 😋 Onion Pakora Lemon Grass Tea 2 Odia style rohu fish fry (crispy, in 10 mins) Minestrone soup Quinoa and White Kidney Beans Salad Kathiyawadi Khichu Urad dal vada (gluten-free, Protein-rich) Leftover roti cone Mochi brownies Marinated Veggies with Pepperoni Malai Kofta Lemon Grass Tea 2 Odia style rohu fish fry (crispy, in 10 mins) Minestrone soup Quinoa and White Kidney Beans Salad Kathiyawadi Khichu Urad dal vada (gluten-free, Protein-rich) Leftover roti cone Mochi brownies Marinated Veggies with Pepperoni Malai Kofta