Banana Cranberry Cake

          I had always been thinking about baking this cake, especially whenever, I had some very ripe bananas lying around, but somehow didn't bring myself to do it, until now. Even so, I was a little doubtful about the taste, but, then being a food blogger, I thought I should give it a try. And the end result, well the cake turned out to be really good with a nice texture. I added some dried cranberries and the sweet crunchy taste in between made the cake taste even better..

Need To Have

• All Purpose Flour Or Maida - 1 cup
• Sooji Or Rawa - 1/2 cup
• Sugar - 1/2 cup
• Baking Soda - 1 teaspoon
• Baking Powder - 1 teaspoon
• Salt - a pinch
• Ripe Bananas - 2
• Cranberries - 1/3 cup
• Milk - 1 cup
• Yogurt Or Curd - 1/2 cup
• Oil - 1/4 cup
• Vanilla Extract - 1/2 teaspoon

Method
          Preheat the oven to 350F. Mix a little flour to the cranberries ( the ones that are dry and sweetened), so that they do not sink to the bottom while baking. In a large mixing bowl, first peel and mash the bananas, to this add sugar, salt, mix, add the curd, mix, now add the milk, oil and vanilla extract and mix everything well. Now for the dry ingredients, add the maida, rawa, baking powder and baking soda one after the other, mix really well without any lumps. Finally throw in the cranberries and give one last stir, pour it into a greased pan and bake for 45 to 50 mins, I used a loaf pan. Keep checking after 40 mins, insert a knife in the center, if it comes out clean, your cake is done. Cool it, slice it and have it with a cup of Indian tea.

Note
The final cake batter will be runny, don't worry, the cake will turn out fine.
Adding rawa to the batter gave a nice taste.
If you need a very sweet cake, increase the sugar to 3/4 cup.
Do not increase the oven temperature, the cake will turn brown on the outside, but might not be done inside.