I had a couple of ripe bananas in my fruit basket and I had all the ingredients to make this simple cake. Also my parents have come to visit us so I wanted to bake a cake of semolina for them. (My mom enjoys semolina cakes more then the flour ones).
I baked it in the night and served it for breakfast the next day. Milo did not like it so much and the reason for his dislike is he cannot stand the strong taste of bananas. But my parents and Anaya enjoyed it. It had a strong banana aroma and was quite fluffy. You can reduce the quantity of bananas to 2 if you don’t want the banana flavor to overpower the cake.
3 ripe bananas,
1 cup Rawa/semolina,
½ cup sugar,
1 cup yogurt,
½ tsp baking soda,
1/ tsp cardamom powder,
Broken cashews for garnishing
Blend well ripe bananas, sugar and yogurt in a mixer.
Dry roast semolina over a low flame and once it gets cooled mix it well with the banana sugar mixture.
Mix in the baking soda and cardamom powder.
Allow the batter to stand for 1 hour.
Transfer the contents to a greased cake tin and sprinkle cashew nuts on top.
Bake till the knife comes out clean in a preheated oven at 175 degree C.
Allow the cake to cook in the cake tin for 10 minutes.
Later invert it on a wire rack and cool it completely.