Goan-Style Banana Cake How To Make The Indian Dessert

There is something so comforting about a slice of homemade banana cake, especially when it is Goan. Goan banana cake with its rich moist texture and hints of local spices is not just a dessert it is a nod to India’s coastal cuisine. Whether you are a seasoned baker or a newbie to recipes this traditional treat is easy to make and everyone will ask for seconds.

What makes Goan banana cake different is the subtle combination of tropical flavors like ripe bananas, jaggery and sometimes even a hint of coconut. These ingredients come together to make a cake that is naturally sweet, incredibly fragrant and perfect for any occasion. Have it with your evening tea, serve it at a family gathering or just have it as a snack in the afternoon it is perfect anytime.

No fancy ingredients or skills are required, just a few pantry staples and some effort and you can make this dessert in no time. And use up those overripe bananas on your counter. Go ahead and get into this recipe and bring a slice of Goa into your home.

How To Make Traditional Goan-Style Banana Cake

Goan-Style Banana Cake is a decadent, moist dessert that combines the sweetness of ripe bananas with the flavors of jaggery, spices and sometimes a hint of coconut. This traditional cake is a tea-time favorite or a showstopper for any festival. The jaggery gives it depth and warmth.

Ingredients

• 4 ripe bananas
• 180 g whole wheat flour (atta)
• 150 g jaggery powder
• 120 ml butter (melted)
• 2 eggs
• 60 ml milk
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon powder
• ½ tsp cardamom powder
• ¼ cup chopped walnuts or cashews
• 2 tbsp desiccated coconut
• Vanilla extract: 1 tsp
• Salt a pinch

Method

1. Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake tin with parchment paper.
2. Mash the bananas in a large mixing bowl until smooth. Add jaggery powder and whisk until combined.
3. Add the melted butter, eggs (or yogurt), milk and vanilla extract and mix until smooth.
4. In a separate bowl, combine whole wheat flour, baking powder, baking soda, cinnamon, cardamom and salt. Fold into the wet mixture.
5. Fold in chopped walnuts or cashews and desiccated coconut if using. Do not overmix.
6. Pour into the prepared cake tin and spread evenly.
7. Bake at 180°C in the preheated oven for 35–40 minutes or until a skewer comes out clean.
8. Let it cool in the tin for 10 minutes and then onto a wire rack to cool completely.

7 Tips To Make The Perfect Goan-Style Banana Cake

1. Use Overripe Bananas

The secret to a moist and flavorful Goan-Style Banana Cake is to use overripe bananas. When bananas have dark brown spots on their skin, they are at their sweetest and most fragrant. Mash these well to get a smooth paste that will sweeten the cake and texture.

2. Use Jaggery Instead of Sugar

Goan recipes use jaggery For Its caramel-like flavor, grate or powder jaggery so it blends well with the batter. Jaggery gives the cake an earthy flavor and adds moisture making the texture denser yet soft.

3. Add Warm Spices

Cinnamon and cardamom will give the cake an extra boost of flavor, so add freshly ground cardamom for a floral flavor and cinnamon for warmth. You can also add a pinch of nutmeg or cloves for a festive touch.

4. Do Not Forget The Coconut

To give your banana cake a Goan twist, add desiccated coconut to the batter. It adds a subtle nutty flavor and texture to each bite. Toast the coconut before adding it for an extra layer of flavor.

5. Do Not Overmix

Do not overmix the batter once you add the dry ingredients. Overmixing can make the cake dense by developing too much gluten in the flour. Mix just until all ingredients are combined and give it a light texture.

6. Add Nuts And Dry Fruits

Goans love to add cashews, almonds or walnuts to their bakes. Chop the nuts into small pieces and fold them into the batter for a surprise crunch. You can also add raisins or chopped dates to balance the flavors with a hint of sweetness.

7. Bake At The Right Temperature

Preheat your oven well and maintain the temperature at 180°C (350°F). Use a skewer or toothpick to test for doneness—insert it into the centre of the cake and if it comes out clean, your cake is done. Do not open the oven frequently as it can cause the cake to sink.