We are in the middle of summer. Fruits ripen fast. The day before I found two bananas ripening fast in kitchen.As I don’t store bananas in refrigerator,they had to be consumed quickly. Now what will be a better reason to bake a cake with bananas.
Advantages of using fruits in cakes :
Fresh fruits like apples,strawberries,bananas,pears,raspberries and blackberries can be used in baking.Fruit purees added to cake batter improve the flavour ,texture and nutritional value of the cakes
Ripe mashed bananas give a moist and naturally sweet flavour to cupcakes and cakes. Also,like apple sauce, by using the puree of ripe bananas, we can add lesser butter or oil in the recipe.
Another high point of this recipe is Finger millet or ragi flour. I have written about ragi here. Ragi flour goes best with chocolate. So this banana cake is highly nutritious. My daughter loved to have it with milk in evening as well as morning.
This is an egg less recipe. I have tried it with eggs too. In fact, I have made muffins of the version with egg. Will share those pictures too.
Whole wheat flour 100 g
Ragi flour 100 g
Cocoa powder 2 tbsp
Ripe mashed Bananas 2 big size
Brown sugar 100 g
Oil 3 tbsp
Milk 50 ml
Baking powder 2 tsp
Salt a pinch
Vanilla essence 1 tsp
Flax seeds 2 tbsp
Warm water 6 tbsp
Chocolate chips 1/4 cup
Grind flax seeds and mix with 6 tbsp of warm water. Keep it aside for 10 minutes.
To the flax seeds mixture, add sugar and mix with hand whisk.
Take bananas and mash them with the help of a fork. Add it to sugar flax mixture
Now add oil and vanilla essence. Give this mixture a good stir.
Bring all the dry ingredients, flours, cocoa powder,baking powder and salt together and sift them thrice.
Preheat the oven at 180 C for 10 minutes.
Fold dry ingredients to wet ingredients in two parts. Add milk in the end.The batter should be of pouring consistency.
Grease the loaf pan of size 8″x 4″ x 2″ with oil and flour. Tap the pan on the surface to remove any air bubbles trapped in the batter. Sprinkle the top of batter with chocolate chips.
Bake it in the oven at 160 C for 30 to 35 minutes. The batter will leave the sides of the pan when done.
Take out the pan and demold the cake. Allow it to cool on a wire rack for half an hour. Your healthy chocolate cake is ready to dig in.
The same recipe can be used to make muffins. The flax mixture can be replaced by two eggs.
All the ingredients should be on room temperature.
Weigh all the ingredients accurately using a weighing balance.
The baking time may vary depending on your oven.
Don’t open the oven before the half baking time.
Check the cake after 20 minutes using a toothpick.