This banana cupcake recipe is from a dear friend, Sangeeta, who has been most patient about me not posting the recipe on time, especially considering I nagged her incessantly to bake something refined-flour-free for Devansh. She made these cupcakes something like two months back. Kalpesh clicked pics and we polished them off in two days flat, and yet I dragged on about writing the recipe. Goa vacation, post-vacation slumber, yada yada yada, I had my excuses ready. I kept getting frequent reminders from Kalpesh; he was very keen to see this post as he’s particularly happy with the pics. Then yesterday I was speaking with Sangeeta on the phone and she asked me about the recipe. That’s when I thought enough dilly-dallying, I better post this now.
Before I present this cupcake recipe, I must tell you about this wonderful person in my life, Sangeeta. She’s like an elder sister who has mothered me since my school days. Unlike school kids these days who’re pro at shopping I pretty much did my shopping in my locality with mom. Sangeeta introduced me to shopping on Linking Road, eating out. I used to thoroughly enjoy our outings, feeling all grown up venturing out unchaperoned by mom. I also remember attending a social (Indian version of prom night) in Sangeeta’s hostel when she was doing her post-grad. I must have been in the 8th or 9th standard, all wide-eyed and gawky in the world of hip and happening post-grad students. If I was in Sangeeta’s place, I would have been embarrassed to have this school kid tagging along, but not her. She proudly introduced me to all her friends. I have several such fond memories but I shall not narrate them all now and proceed to talk about the recipe. I can almost hear you’ll heave a sigh of relief. :-p
As I mentioned earlier, I had asked Sangeeta to bake something without using refined-flour for Devansh; I thought it would also be a good recipe for the blog. As it is I don’t bake, so I could really do with baking recipes. Sangeeta bakes frequently and almost each time she visits us she gets baked cookies, biscuits, or cakes made without using refined-flour. I asked her to note down the recipe next time she gets something for us. I know, pretty shameless of me right, but I could take that liberty with her. As always, her cakes were awesome and since this time she knew I wanted to click them, she kept the colorful silicon moulds on. So the pics came out really well. Thank you so much Sangeeta for these yummy, refined-flour-free banana cupcakes. Not just Devansh, we gobbled them up as well. When are we getting the next batch? 😉
Eggless, banana cupcake recipe made using cashew nuts and semolina. This healthy recipe doesn't contain all-purpose (refined) flour.
- 1 ¼ cup mashed bananas (use approx. 3 fully-ripe large bananas)
- 1 cup semolina (rava)
- 1 cup granulated sugar (preferably organic)
- 3 tbsp butter
- 1 tbsp finely chopped cashew nuts
- ¼ cup finely chopped orange peel (sweetened and dried)
- 1 tsp baking powder/soda-bicarb
- 1 tsp (alcohol-free) vanilla essence
- Glacé cherries
- Mix mashed bananas, rava, sugar, chopped cashew nuts, and butter together in a bowl, and leave it for about 4 hrs.
- Line silicon moulds with paper cups, and then arrange them in a tray.
- Pre-heat oven for 10-15 minutes.
- Add chopped orange peel, vanilla essence, and baking powder/soda-bicarb to the bowl of batter and mix thoroughly. (Sangeeta steamed the orange peels, soaked them in sugar syrup, and then sun-dried them. She makes these in bulk and stores them in airtight containers. You can use readymade ones if you don't have orange peels handy at the time of making the cupcakes.)
- Pour the batter into silicon moulds that are lined with paper cups. (More than half of mould should be filled as this cake does not rise much.)
- Cut the cherries in half and put one half of the cherry on top the batter in the center of each cup.
- Bake at 200° C for 15-25 minutes or till knife comes out clean.