Come summer and fruit-lovers drool at the very thought of welcoming all the exotic tropical fruits, save for one :( - me !! Although my gustatory cells are geared up with all the gusto of a fruit-erian, the olfactory and ophthalmic nerves seem to be on a high alert.. surveying around for any edible items going bad. For, it is also the time when fruits and veggies loose their freshness very quickly.
It is during these days that making a banana cake comes to the rescue. Over-ripe bananas, preferably the ones whose peels having started blackening, make the best cake.
And not to mention, a good excuse ;) for the forgetful lot (me me) who miss devouring the bananas while still fresh :D !!
Absence of refined flour (maida), oil and sugar makes it a hit among the health conscious while being egg-free for the vegetarians .
A healthy ,vegetarian and filling snack !!
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| Mash the ripe bananas till pulpy. |
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| Add other wet ingredients and whisk together. |
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| Add all the dry ingredients |
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| Stir by gently folding. Mix just until well combined. |
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| Pour the batter into a greased oven friendly container. Sprinkle chopped walnuts (optional). |
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| Bake for 60-65 minutes at 160C. |
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Ta-da... Banana cake is ready !
Let it cool before slicing. |
INGREDIENTS
- 4 Over Ripe Medium Sized Bananas
- 1/2 Cup Milk
- 2 Cups Wheat Flour
- 4 Tbspn Jaggery
- 1 Tspn Vanilla Essence
- 3/4 Tspn Baking Powder
- 3/4 Tspn Baking Soda
- 1/2 Tspn Salt
- 1 Tbspn Flax Seeds
- Handful of Walnuts, chopped roughly.
METHOD
- Preheat the oven to 160C.
- Mash the ripe bananas till pulpy.
- Add other wet ingredients and whisk together.
- Add all the dry ingredients and stir by gently folding. Mix just until well combined.
- Pour the batter into a greased oven friendly container. Sprinkle chopped walnuts (optional).
- Bake for 60-65 minutes at 160C.
- And, a super healthy snack is ready !
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