Eggless Whole Wheat Banana Cake

Think again before you throw away those over ripened bananas lying on the counter! may be you could make a scrumptious banana cake out of it!!

This is my first post on the blog. Yesterday, 19th Aril being my birthday, I wanted to make some kind of progress in what I was doing earlier, so I tried to put together a recipe video, but it isn't that easy to shoot, edit and publish a recipe video on the same day. Anyway I had my account on this webpage since long and I was finding it a little difficult in editing and posting here as well  but finally I gathered all my courage and patience and published my first recipe on this blog.

I am not a big fan of whipped cream decorated cake, So I baked this simple tea time 'Eggless Whole wheat Banana Jaggery Cake' for my birthday. It is moist, spongy, healthy and delicious. It is also a very good way to use your over ripened bananas that nobody wants to eat.

Eggless Whole Wheat Banana Cake

RECIPE:

Other Cake video recipe  on youtube 

Apple brown betty, Atta badam cake, Sugarfree Dates cake, Vegan coconut cake, Mango cobbler, Atta Brownie, Ragi Brownie, Sooji Watermelon Cake, Sugarfree Oats Cake, Ragi Chocolate Cake , Wheat Cake/ Vanilla Sponge, Wheat chocolate cake, 

Serves 5-8 people

Prep time: 10 minutes

Baking time : 30 minutes

Tools Needed: Measuring cup 250 ml, Wire Whisk

INGREDIENTS

1 1/2 cups Whole Wheat Flour
1 teaspoon Baking Soda
1 1/2 teaspoon Baking Powder
1 teaspoon Cinnamon powder
1/2 cup + 2 tablespoons powdered jaggery
2 large ripe bananas
1/2 cup curd
1/4 cup +2 tablespoons milk if required
1/2 cup vegetable oil (any unflavored one will do)

METHOD:

Sift all the dry ingredients together, flour, baking soda, baking powder and cinnamon powder.

Mash the bananas with a fork. Add to a mixing bowl.

Add jaggery to mashed bananas and whisk thoroughly.

Add curd and whisk everything well. Jaggery powder must get dissolved in the mixture by now.

Add oil, 1/4 cup milk and mix well.

Before mixing wet and dry ingredients, set your oven for preheating at 170°C. Also prepare a 6 inch pan by greasing and coating or by lining it with a parchment paper.

In 3-4 portions add in the dry ingredients mixture to the wet ingredients mixture.

Use a spatula or a spoon to just mix everything without beating.

If the batter looks too thick add some milk.

Pour the batter into the prepared tin.

Bake in the oven at 170°C for 30 minutes or until toothpick test comes out clean.

Let the cake tin cool for 5 minutes. Once the tin is cool enough to handle, invert the cake over a wire rack. Let the cake cool for 20-30 minutes.

Your tea time healthy banana cake is ready to be served.

Note: over mixing or overheating this batter will result in flat and raw cake. So always make sure that you just fold in the ingredients together and do not overmix it.

Measuring cup used here is of 250 ml.

Always use milk and curd only once they come to room temperature. 

Thanks for visiting.