اللَّهُمَّ إنِّي أسْألُكَ إيمَاناً دائِماً وأسْألُكَ قَلْباً خاشِعاً، وأسْألُكَ يَقيناً صَادِقاً. وأسْألُكَ دِيناً قَيِّماً، وأسألُكَ العَافيةَ مِن كُلِّ بَليَّةٍ، وأسألُكَ دَوامَ العَافيةِ، وأسألُكَ الشُّكْرَ على العَافِيةِ، وأسألُكَ الغِنَى عَنِ النَّاسِ
BARLEY CAKE with Bananas
Bananas supplied from Yemen are the best in Saudi Arabia, small sized with soft flesh & extra sweetness, they are almost organic.
I prepared Barley cake with Bananas as under :
Barley Flour with husk as 250 grams
Sugar as 150 grams
Olive Oil as 75 ml
Bananas as 200 grams
Milk as 100 ~ 125 ml
Baking soda as 1 tablespoon
Blend Barley flour with Olive Oil, baking soda & sugar in a food processor, 2nd step is to add Bananas & milk; blend once again till all the Bananas are homogenized well. Cook in the oven & your house will fill with the aroma. Cut the cake & just watch the soft texture, the beautiful color & fragrance.
Barley cake with Olive Oil & Bananas is so delicious, works like a laxative to clean the stomach & you will love to bake it again and again. Barley cake with moderate sugar is far better than Pound cake, where all ingredients (flour, butter, eggs, and sugar) have equal weights, extra sugar, butter & eggs are not necessary at all.
We have replaced Butter with Extra Virgin Olive Oil for all of our recipes, Butter which you get today from the markets is not pure.
Please keep in mind that combination of milk & eggs is discouraged by Tibb-e-Nabawi, so always make your cakes as :
- Either using milk only (eliminate the eggs)
- OR use water with eggs to make the dough