Banana and Jaggery Cake

Recipe created by Chef Praveen Ram Balakrishnan

This healthy and natural cake is sure to get you those extra special gifting orders!

Recipe Ingredients

Ingredient Weight
Pillsbury™ Egg Free Teatime Vanilla Cake Mix 1000 g
Water 450 g
Oil 120 g
Jaggery 120 g
Banana puree 200 g
Fresh cream 100 g
White Chocolate 250 g


  1. Mix water, oil and premix together on Speed 1 for a minute using the paddle attachment.
  2. Mix for another 3 minutes on Speed 2.
  3. Pour the batter in desired mould.
  4. Roughly crumble the jaggery and put it above the batter and slightly give a swirl to it with your finger.
  5. Bake at: 170°C.
  6. Bake for: 25 - 30 minutes.
  7. Allow it to cool down.
  8. Time to keep the banana puree ready.
  9. Also, make the white chocolate ganache.
  10. Once it cools down, mix banana puree in it.
  11. Refrigerate this mixture for 1 hour and allow it to set.
  12. With a pipe, horizontally make a hole in the centre of the cake.
  13. Pipe the banana filling into it. Refrigerate for 30 mins.
  14. Garnish the cake with whipped cream and caramel.


  1. Break the jaggery into small pieces and very gently press them on the top of the batter, this will enhance flavour evenly on every part of the cake.
  2. You can also melt jaggery and stuff inside the cake randomly.