Tips and Tricks
Use very ripe bananas: The more black and ripe the bananas are for the cake, the sweeter and tastier the cake will be. Green or under ripe bananas do not have that taste.
Material Temperature: Milk, curd and oil, all things should be at room temperature. This makes the texture of the cake better.
Do not overbeat the batter: After adding the dry ingredients (flour etc.), stir the batter gently just until combined. Over-beating may result in the cake becoming tough and rubbery.
Cooker lid and flame: While baking in the cooker, keep in mind that the flame should always be low. Also, don't forget to remove the whistle and rubber of the lid, otherwise pressure may build up.
Be patient: Remove the cake from the tin only after it cools completely. Hot cake may break when cut.