26 Feb Eggless Banana Wholewheat Oats Cake
A nutrient rich cake made with bananas, whole wheat and oats. Apart from the healthy ingredients, and the fibre from oats, the flavor of the bananas totally makes this a winner. Soft and moist, a perfect brekfast or a tea time cake.
While food habits are gravitating towards healthy food, food connosiers have been inventing exquisite flavors to create interesting recipes.Banana cake is a great example of a gorgeous new find healthy cake that appeals to not just kids and adults but diabetic friendly too if you choose to substitue sugar with organic honey. Most often , with this openness to healthy food , the easiest and most common replacement in a cake is whole wheat flour(Atta) to All purpose flour(Maida).We have seem atta substituting with maida,however with the addition of Oats ,not only does it make the cake fibre rich but the goodness of the bananas provide a gorgeous flavor and makes it truly a healthy homemade cake. And since it is eggless, this caters to a wider audience .As a replacement to eggs, I have added a copious amount of bananas which lends the dominance in flavor and entices your senses.
I m not a discerning banana lover but with the combination of Oats and Wheatflour this is the best tea time or breakfast cake that you can achieve with the subtle banana flavor mellowing down the dense texture of whole wheat.Usually whole wheat cakes are a little dense then the regular all purpose flour based cakes,. But this one is magical. With a hint of cinnamon, it raises the flavor to another level of deliciousness.
A shoot off from the banana bread recipe, this eggless banana wholewheat oats cake is a gasp provoking beauty of a healthy cake filled with all the good nutrients and fibres and the unique flavor of the overripe bananas. I have added brown sugar for that dark color effect but I have also made the same cake with organic honey as replacement to sugar thus making it diabetic friendly.
There are some cakes which look so perfect without any frosting or icing on top. This is one such cake that requires no additional flavorings or toppings to beautify. Light and soft, with a mild sweetness ,it calls for a perfect tea time or a breakfast cake.
Adding walnuts, will not only give that crunchiness but also gives you a waft of a familiar flavor.Banana paired with walnuts is a royal combination and that is what this cake achieves in taste. And since I like spiced cakes,I added a little cinnamon which completes the overall taste .
So next time you have overripe bananas in your kitchen arsenal, you know what to do with them !
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- Overripe Bananas 3 to 4
- Wheat flour- 1 teacup
- Powdered oats-3/4th cup
- Oil- ½ cup
- Brown Sugar-1/2 cup
- Baking powder- 1.5 tsp
- Baking soda- ½ tsp
- walnuts- ¼th cup(optional)
- vanilla essence- 1 tsp
- cinamon powder- ¼th tsp
- salt- a pinch
- Seive the whole wheat flour, oats, salt, baking powder and soda and keep aside
- Mash the bananas in a bowl.Add oil, vanilla essence and sugar. beat well
- Mix the dry ingredients to the wet ingredients.Add walnuts and cinnamon powder
- Pour in a greased 6-7 inch tin and bake in a preheated over for 45 -50 mins under 180 degrees or until a toothpick inserted comes out clean
- If you bake under 200 degrees, it will take around 40 mins.
You can reduce the quantity of oil by increasing the quantity of bananas.
Walnuts are optional. You can add any other nuts as well
You will need to check the temperature settings of your oven since different ovens vary in settings. Sometimes 200degrees give out a better texture
While my OTG results in a good cake under 180 degrees baking for around 50 mins, if i bake this in the convection mode of my Microwave, it gives a better texture in 200 degrees for 40 mins.