In a small bowl, mix together the mashed banana, oil and water. Add this to the flour and sugar mix. Gently mix them all together.
Pour the mixture into the greased and dusted dish.
Place the dish in an idly cooker.
Cook for about 20 minutes or till a knife or tooth pick inserted into the centre of the cake comes out clean.
Cool and cut into pieces.
Recipe courtesy: Nithu's Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.