EGGLESS BANANA WALNUT CAKE

    Yet another Eggless & Butterless Cake recipe - Banana Walnut Cake. Impressed by my previous Eggless Marble Cake & Eggless Orange Cake, I am using the same recipe to experiment it with flavours, and I am getting overall good results. My premonition about Eggless & Butterless cakes has changed drastically, and I've started to love them. Above all, I can incorporate it within no time that I quickly mix up & bake these cakes on the go within no time.

    Whenever I make or buy Banana Cakes, I have always felt that it had a mild note of Eggy smell somewhere. An Eggy smell in baked goodies is something I do not like. So when my Eggless Cake recipes turned out to be foolproof, I started to try new variations with loads of fruit flavours, and this Eggless Banana Walnut Cake is one among them. This cake recipe turned out to be extra soft & fluffy with the welcoming Banana Flavour, and it got over within no time.

    Banana & Walnut Cake is moist, fluffy, full of flavours & it comes with a mild crunchiness. What's great about this Banana Cake Recipe is that it takes less preparation time. This Banana Cake recipe is a simple, yet foolproof recipe. And all the more it also leaves room for an additional mix of flavours, nuts etc., Banana & Walnuts go hand in hand & I love to add some Walnuts in Banana Cakes, which gives a place for crunchy bites in between the soft and moist cakes. Also, the flavour is not so overwhelming that the real aroma of Banana Cake does not get lost in the midst of it. You can add any other Nuts of your choice or can add Chocolate Chips instead of nuts in this banana cake.

EGGLESS BANANA WALNUT CAKE

    If you are interested in a Classic Banana Cake, then I have posted a recipe of the same earlier impressed & influenced by the best Banana Cake in Johor, Malaysia from The HIAP JOO BAKERY. 

    Tis the Season of Cakes & Wines and if you love Eggless Cakes and if you want something very light & simple, then this Eggless Banana Cake is sure to appease your taste buds. This Eggless Banana Walnut Cake is an easy, tasty and mildly sweet cake, that it can be eaten as a teatime snack or even for breakfast. The aroma of the baked Banana Cake is an absolute free treat. 

For more CAKE RECIPES, Click here...

Recipe Type - Cake, Dessert

Difficulty - Medium

Yields - 1 Medium Sized Cake

Author - SM

Preparation Time - 20 - 30 Minutes

Cooking Time - 45-50 Minutes

For more EGGLESS CAKE RECIPES, Click here...

HOW TO MAKE EGGLESS BANANA WALNUT CAKE

 

EGGLESS BANANA WALNUT CAKE

INGREDIENTS:

For Banana Cake Batter:

Curd/Yogurt - 1 Cup (270 Gms)

Sugar - 1 Cup (240 Gms)

Vegetable Oil - 1/2 Cup (110 Gms)

Vanilla Extract - 1 Tspn

Mashed Banana - 3/4 Cup

Walnuts - 1/4 Cup

All-purpose Flour - 2 Cups (340 Gms)

Baking Soda - 1/8 Tspn

Baking Powder - 1 Tspn

Salt - a Pinch

Water - 4 Tbspn

EGGLESS BANANA WALNUT CAKE

METHOD:

For Eggless Banana Walnut Cake Batter:

• Sieve All-purpose Flour along with Baking Soda, Baking Powder & Salt once and keep it aside.
• Chop the walnuts into small pieces and dust it up with some All-purpose Flour and keep it aside.
• Peel the bananas and mash it up and keep it aside. 
• There should be no lumps in it. Alternatively can blend it up in a blender/mixer. 
• In a large bowl, combine Curd/Yogurt, Sugar & Oil.
• Whisk it using a hand beater or a wire whisk until sugar dissolves. 
• Beat all the above ingredients using a hand whisk or an electric beater.
• Just beat until the sugar dissolves, do not overbeat.
• Add in the mashed bananas and mix well. 
• Now add the flour mixture in two or three batches.
• Add in the chopped Walnuts.
• Gently fold it up using a spatula.
• Fold all the ingredients until well combined.
• Pour in 4 Tbspns of Water and fold it again until well combined.
• Keep the batter aside.

For Eggless Banana Walnut Cake:

• Preheat the oven at 180 Degree Celsius for about 10-15 Minutes.
• Grease the Cake Tin and dust it up with the Flour. 
• Line the greased Cake Tin with Baking/Parchment Paper.
• Pour in the Banana Walnut Cake Batter into the tin.
• Let the Cake batter spread-out naturally.
• Once all the batter is poured into the Cake Tin, gently hit the Cake Tin to settle(even-up) the batter.
• Bake the cakes in the preheated at the centre rack of the oven at 180 Degree Celsius for about 45 -50 minutes or until the skewers come out clean.
• Let the Banana Walnut Cake cool in the Cake Tin on a rack.
• Remove the Eggless Banana Walnut Cake from the pan carefully and peel off the baking paper.
• Cut the Banana Walnut Cake into the desired shape and store it in an airtight box.
• When stored properly, it lasts for up to 3 days @ room temperature.

For Longer Shelf Life:

• Wrap it in plastic wrap and refrigerate the Banana Cake. Can be refrigerated up to a week.
• Before serving, remove them from the plastic wrap and serve once it reaches the room temperature.

EGGLESS BANANA WALNUT CAKE

NOTES:

• For easy removal, ensure there is an inch of baking paper (parchment paper) overhanging the edge of the baking pan.
• For the best tasting vanilla cake, stick to flavourless vegetable oil. In my Opinion, Sunflower Oil/Canola Oil works best.
• Be careful not to over mix the batter. Otherwise, the cake will be dense and heavy.
• This is a mildly sweet cake, Can adjust the amount of sugar to suit your preference. 
• I have used 3/4 Cup of mashed Banana in this recipe.
• The Cake was moist & rich with Banana Flavour with a crunchiness from the Walnuts.
• Do not over-bake the cake. It continues to cook in the pan as it cools.
• Adjust the baking time according to your oven settings.
  

THENGAI BUN/ DILKUSH/DILPASAND - BAKERY STYLE COCONUT BUN

    DILKUSH - a popular sweet snack available in Bakeries. I have always known this as Coconut Bun/Thenga Bun. An utter delicacy, a Big Bun filled with whole loads of Coconut, Tutti Frutti, Cherries & Raisins. Dilkush - Dilkush in Hindi, can be translated into a "HAPPY HEART". Yes, indeed this baked goodie makes your heart happy.  

    When I saw a video by celebrity Chef Lakshmi Nair, I thought this was some new snack, as I have never known it as Dilkush. We call it Thenga Bun/Coconut Bun. The first thing I told my husband when he came back home was that I found a recipe for Coconut Bun/Thenga Bun, knowing his love for this Thenga Bun. Thenga Bun comes along with Nostalgic memories. A memorable period - school days, and way back home, most of the evenings, I & my brother buy a whole lot of snacks from Krishna Bakery. And most of the days they would bring trays of hot Coconut Buns & freshly baked loaves of bread & buns, just out of the oven(wood-fired ovens). My Mom, who is a big fan of this bun, would buy a whole Big Coconut Bun. Back home, as soon as we get refreshed, both of us, me & my brother, would gobble up a few triangles of warm Coconut Buns. Divine and the memories are still afresh.

    Dilkush/Dilpasand, as it is known in Kerala & Karnataka and I think they call it as Thengai Bun in Tamil Nadu, as far as I know, we call it Thenga Bun/Coconut Bun. A childhood favourite, a Sweet Snack, a big round bun stuffed with loads of sweet coconut fillings. And I can hear my kids say my love for sweets & snacks with Coconuts. Dilkush/Dilpasand/Coconut Bun is soft, fluffy & above all the fillings make it deliciously decadent. The large-sized bun is cut into triangles, and it is usually sold as triangular slices in the bakery. But it has always been that we have bought it as a whole bun as I feel it is hard to satiate your cravings with just one.

THENGAI BUN/ DILKUSH/DILPASAND - BAKERY STYLE COCONUT BUN

    As always, difficult looking dishes needn't be difficult to make, and this Coconut Bun recipe proved to the fact. I am too sceptical when it comes to baking Buns, and I have my specifications for the same. I was wondering whether these Buns would be soft. But, even for the first time, the recipe came out to be perfect. But needed to perfect it to our preference and so slightly modified the original recipe just by adjusting the baking time and spreading the filling until the ends and securing it properly so that it doesn't open up while baking. 

    If you are a person with childhood memories related to this Baked goodie, then Thenga Bun alias 

Dilkush is surely going to take you into a Nostalgic Trail!!!

For more BAKED GOODIES, Click here...

Recipe Type - Bread/Bun
Difficulty - Medium
Yields - 10 Inched Bun
Author - SM

Preparation Time - 30 Minutes

Proofing Time - 1 Hour & 15 Minutes
Baking Time - 15 - 18 Minutes

 
For a detailed Recipe on HOW TO MAKE TUTTI FRUTTI, Click here...
 

HOW TO BAKE THENGAI BUN/ DILKUSH/DILPASAND - BAKERY STYLE COCONUT BUN

THENGAI BUN/ DILKUSH/DILPASAND-BAKERY STYLE COCONUT BUN

 

INGREDIENTS:

To activate the Yeast:

Instant Yeast - 11/2 Tspn

Warm Water - 3 Tbspns

Sugar - 1 Tspn

For the Bun:

All-purpose Flour - 21/2 Cups

Egg - 1 No.

Warm Milk - 1/2 Cup 

Sugar - 3 Tbspns

Salt - 1/4 Tspn

Vegetable Oil - 3 Tbspns

For the Filling:

Grated Coconut - 11/2 Cups

Tutti Frutti - 2-3 Tbspns

Raisins - 2 Tbspns

Cherry - 2 Tbpsns

Sugar(Powdered) - 2 Tbspn

Milk Powder - 2 Tbspns

Cardamom Powder - 1 Tspn(optional)

Ghee - 1/2 Tbspn(Optional)

For Egg Wash:

Egg - 1 No. 

Water - 4 Tbspn

PREPARATION:

Activating the Yeast:

• Activate the yeast by mixing the instant yeast along with Warm Water & Sugar.
• Leave it aside for about 8-10 minutes or until the yeast mixture gets activated(ferments).

For the Filling:

FILLINGS FOR THENGA BUN/COCONUT BUN/DILKUSH

 

• Powder the sugar and keep it aside.
• Cut the Cherries into small pieces.
• Grate the Coconut & keep it aside.
• Mix all the ingredients mentioned under "for the filling" until well combined & keep it aside.
• Adding Ghee & Cardamom Powder are optional.

For the Bun:

COCONUT BUN/THENGA BUN/DILKUSH

 

• Break open the Eggs & slightly beat it up and keep it aside.
• In a wide bowl, combine the All-purpose Flour & Salt.
• Add the egg, pour in 2 Tablespoons of Oil and give a quick mix.
• Now pour in the activated yeast, and combine the ingredients with your hands.
• Add little warm milk at a time & knead the ingredients into a pliable dough.
• Initially, the dough should be slightly sticky.
• Knead it well until the dough becomes pliable and soft.
  
• Finally pour in the remaining 1 tablespoon of oil and knead it once again
• Cover and leave the dough to proof for about an Hour.

 

METHOD:

For Thenga Bun/Dilkush:

• The proofed dough would have raised & doubled up in size. 

 

• Divide the dough into 2 portions.
• Let one of the portions be slightly larger than the other one.
• First, roll out the smaller portion into a wide & thick circle.
• Carefully remove it from the rolling board and gently place it on a Baking tray.
• Now, spoon out the fillings and spread it around the circle dough.
• Spread the filling evenly throughout the circle until the ends, leaving just enough space at the ends.

 

 

• Now, roll out the larger portion of dough into a wider circle than the previous one.
• Carefully remove it from the rolling board and gently place it over the dough with the fillings.
• Press the ends together & gently tuck the extra portion to the bottom of the smaller dough circle and secure the fillings.

 

 

• Tuck the edges properly, otherwise it may open up while baking.
• Cover the dough and allow it to proof for another 10-15 Minutes.
• The dough would slightly rise in the meantime. 
• Meanwhile, preheat the oven at 160°C for about 5 Minutes.
• Beat the egg along with water and using a pastry brush, generously brush the beaten egg on top of the Coconut Bun/Dilkush.
• Alternatively, can use Milk instead of Egg Wash.
  
• Place the Baking Tray on the centre rack & let the oven heat mode be set from both top & bottom.
• Bake Dilkush at 170°C for about 15-20 Minutes, until the top portion turns into golden brown colour.
• First bake for 15 minutes, check if it is done and then again bake for a few more minutes if needed. 
• It took approximately 15-18 Minutes for these Coconut Buns to get browned on the top.

 

 

• Baking it for a longer time can make the Buns hard.
• Once done, remove the Thenga Buns from the oven and leave it aside on a wire rack for about 15 - 20 Minutes.
• Once it has cooled, Cut the Coconut Buns using a serrated/bread knife.

 

 

• Cut it into triangular slices and store it in an airtight container.
• If stored properly, Dilkush/Thenga Bun Lasts for about 4-5 days @ room temperature.

 

THENGAI BUN/ DILKUSH/DILPASAND - BAKERY STYLE COCONUT BUN

 

NOTES:

 

• While activating the Yeast make sure to sure Luke Warm Water.  Hot liquids would kill the yeast and cold liquids will not activate the yeast or take a longer time to get the yeast activated.
• If using Instant Yeast there is no need to to activate it.  Alternatively can add it directly while kneading the dough.
• Kneading the dough plays a major role in the texture of the Bun, so knead it until the dough is pliable & soft.
• EGG WASH - gives a wonderful colouration on top of the Coconut Bun. Alternatively can use Milk for the purpose.
• Make sure to brush the Bun with Egg Wash/Milk just before Baking.
  
• The quantity mentioned yielded a Coconut Bun/Dilkush - a circle of about 10 inches, with a hearty filling.
  

• I have used grated Coconuts, homemade Tutti Frutti, Raisins & Cherry for fillings along with a bit of Milk Powder.
• Can also add Cashewnuts or any other preferred Nuts & dry fruits in the filling mixture.
• Adding Cardamom Powder & Ghee is purely optional.
• I like to spread the coconut filling until the ends, as we like to have more fillings in this bun. 
• If doing so, make sure to tuck the edges & secure it tightly.
• Otherwise, the dough may tend to open up while baking.
• It took approximately 15-18 minutes to get the nice golden colour on top of the Thenga Bun/Dilkush.
• Adjust the temperature & baking time according to your Oven settings.
• Do not bake the Coconuts Buns for a longer time. It can make the Buns hard.

 

BAKING SMALL SIZED/INDIVIDUAL PORTION OF COCONUT BUN/DILKUSH: 

• Can make smaller sized or individual portions of Thenga Buns too. 
• Take small portions of dough and follow the steps as for the normal Dilkush and convert it into smaller sized Coconut Buns.
  
• While baking it as small Buns/individual portion of Buns, you may need just 12-15 Minutes of Baking time, adjust accordingly.