So, it’s my five year old who constantly nags me to bake something or the other. It’s not that she loves having those items, but she loves helping me around in baking things. Even I love her company in my work. The whisker being her favorite tool, she absolutely loves mixing the cake batter. However making her eat even one morsel is like a project for me.
So here is another project by both of us mom-daughter duo. Banana cake. It’s moist, tasty and healthy with no added sugar and no refined flour. The overripe banana used here provides natural sweetness to the cake.
- Whole wheat flour – 2 cups
- Overripe banana – 2 (big)
- Baking powder – 2 tsp
- Baking soda – 1 tsp
- Cinnamon powder – 1 tsp
- Salt – a pinch
- Vanilla essence – 1/2 tsp
- Coconut oil or Olive oil – 1 tbsp
- Choco chips – for topping
Method of Preparation:
- In a mixing bowl, mash the bananas nicely. Add oil and vanilla essence. Whisk lightly. Our wet ingredients are ready.
- Preheat oven at 180 degrees Celsius.
- Sift all dry ingredients (except choco chip) together and divide into three portions.
- Mix one portion of dry ingredients into the wet ingredients and mix gently. Take care not to over-mix. Then add another portion of dry ingredient and mix. Repeat the same with last portion of dry ingredient.
- Our cake batter is ready. If it seems to be too thick, then add 1-2 tsp of milk to adjust consistency. In my case I did not have to add any milk.
- Grease and dust cake tin (6 inch preferably) with flour.
- Pour the batter to the cake tin and top with choco chips.
- Bake for 40 minutes in preheated oven. Time may vary depending on oven performance. Do check after 30 minutes by inserting a toothpick. If it comes out to be clean, then our cake is ready.
- Take the cake out of oven and cool it completely before demoulding.
- After the cake cools down, cut and serve. This cake will be slightly dense, unlike refined flour cakes, because of whole wheat flour.