Ingredients:
Ripe banana - 3 medium sized
Whole wheat flour/Atta - 1 cup
Sugar - 1/2 cup or less
Coconut oil - 1/2 cup
Vanilla essence - 1 teaspoon
Baking powder - 1 teaspoon
Baking soda - 1/2 teaspoon
Salt - a pinch
Whenever I try out something new, I would like to document it here immediately. These posts not to just share it with others, it in fact takes me back to the day when I ventured out new things. It is a great feeling to relive the rush of joy that you once received by all the compliments.
I recently tried this banana cake and was very skeptical if it would turn out good. To my very surprise, it actually came out excellent and showered me with amazing comments. My husband in fact said that it was of production quality and wouldn't believe that I made it myself. Now right into the recipe.
Preheat you oven to 180 degree C before we start putting everything together.
Make sure the banana's that we are using and really ripe, for it takes better when they are really ripe. Mash them really nice with a fork or a masher or you may even use a hand blender to do it. Once they are mushy, add in the sugar and mix it till the sugar melts into the bananas. Or you may use powdered sugar instead to make it even more easier. To this add in the vanilla essence and coconut oil. Mix them well.
I used coconut oil because I like the combination of banana and coconut oil. However if you want to replace it with any other flavor less oil, you may do so. You may either use sunflower oil or olive oil, it is just your preference.
Now you may sieve the whole wheat flour, baking powder, baking soda and salt together before we mix this to the banana oil mixture. I used Aashivad multi grains atta/flour instead of the regular whole wheat atta and the cakes still came out pretty tasty. Using multi grains atta/flour made the cakes even more healthier. I always thought and was told that whole wheat flour/atta would make your cake denser, but it not happen in this case. It could be because I used a tiny bit lesser flour than the usual measurements and included more banana.
Once you sieve all the dry ingredients into the banana mix, gently fold them together. The final mixture should neither be dry nor runny. Rather it should be in the middle.
Now pour this mixture in a well greased cake pan or mold and give it a couple of taps so that all the cake mixture settles down perfectly. Bake this cake in preheated over 180 degree C for about 30-35 mins or until a toothpick inserted comes out clean.
Rest the cake for at least 10 minutes before you cut them into pieces.
Note: You may add in fried nuts into the cake batter for additional flavor.
Ripe banana - 3 medium sized
Whole wheat flour/Atta - 1 cup
Sugar - 1/2 cup or less
Coconut oil - 1/2 cup
Vanilla essence - 1 teaspoon
Baking powder - 1 teaspoon
Baking soda - 1/2 teaspoon
Salt - a pinch
Whenever I try out something new, I would like to document it here immediately. These posts not to just share it with others, it in fact takes me back to the day when I ventured out new things. It is a great feeling to relive the rush of joy that you once received by all the compliments.
I recently tried this banana cake and was very skeptical if it would turn out good. To my very surprise, it actually came out excellent and showered me with amazing comments. My husband in fact said that it was of production quality and wouldn't believe that I made it myself. Now right into the recipe.
Preheat you oven to 180 degree C before we start putting everything together.
Make sure the banana's that we are using and really ripe, for it takes better when they are really ripe. Mash them really nice with a fork or a masher or you may even use a hand blender to do it. Once they are mushy, add in the sugar and mix it till the sugar melts into the bananas. Or you may use powdered sugar instead to make it even more easier. To this add in the vanilla essence and coconut oil. Mix them well.
I used coconut oil because I like the combination of banana and coconut oil. However if you want to replace it with any other flavor less oil, you may do so. You may either use sunflower oil or olive oil, it is just your preference.
Now you may sieve the whole wheat flour, baking powder, baking soda and salt together before we mix this to the banana oil mixture. I used Aashivad multi grains atta/flour instead of the regular whole wheat atta and the cakes still came out pretty tasty. Using multi grains atta/flour made the cakes even more healthier. I always thought and was told that whole wheat flour/atta would make your cake denser, but it not happen in this case. It could be because I used a tiny bit lesser flour than the usual measurements and included more banana.
Once you sieve all the dry ingredients into the banana mix, gently fold them together. The final mixture should neither be dry nor runny. Rather it should be in the middle.
Now pour this mixture in a well greased cake pan or mold and give it a couple of taps so that all the cake mixture settles down perfectly. Bake this cake in preheated over 180 degree C for about 30-35 mins or until a toothpick inserted comes out clean.
Rest the cake for at least 10 minutes before you cut them into pieces.
Note: You may add in fried nuts into the cake batter for additional flavor.
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