230 gms Maida
130 gms Light Brown Sugar(I love the flavour of brown sugar better, but if you don't have, use normal granulated white sugar)
1 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp cardamom powder( Traditionally Cinnamon Powder is used in making Banana Cake but since my husband is allergic to cinnamon, I use Cardamom powder)
1 tsp Vanilla Extract
110 gms melted and cooled butter
3 large Bananas ripened and mashed (I find it easy to mash it with fork).
3/4 cup walnuts
Before you start with preparation, Preheat your oven at 180 degrees C (350 degrees F).
Grease and flour the baking pan ( i use 8 inch square pan)
Make sure all the ingredients are at room temperature.
Take two bowls, one for dry ingedrients and another one for wet. In one large bowl add maida, sugar, baking pwd, baking soda, cardamom pwd and mix well with a fork.
In another medium bowl, first whisk Eggs together nicely and then add vanilla extract, bananas and butter and beat well for few minutes.
Toast walnuts and chop coarsely, add this to dry ingredients and mix.
Now pour over the wet ingredients in the dry mixture and fold in gently. Dont overmix just fold gently till the dry ingredients gets incorporated in wet. ( The important point is if you over mix the batter, cake will become tough and rubbery)
Now just pour over the batter in the prepared pan and bake it for around 35- 40 minutes. Check whether your cake is done by inserting a toothpick in the centre, if it comes out clean then its done, if not then bake it for another five minutes or till done.
Once the cake is baked, I like to grill the top for say 2 minutes to get that gorgeous golden colour.
Remove the pan from the oven and let it cool for 10 minutes. Remove the cake from the pan and let it cool again on wire rack for 5 - 10 minutes. Now you can cover it with cling film and it stays good for 2- 3 days at room temperature.