Wheat flour-Oats Banana Walnut Cake

cake

We are a cake-loving family, and we have it almost every weekend when we are out for a coffee. So, last year I decided to tweak the banana walnut cake recipe to make it healthier, and therefore, feel less guilty about all the cakes I was gobbling up. I replaced all purpose flour with Wheat flour and Oats.

Here’s the recipe:

Ingredients

Wheat Flour (Aata): 200 gms

Oats flour (I just grind the regular oats in mixer): 50 gms

[Note: The ratio of Aata: Oats is 80:20.]

White Sugar/ Brown Sugar (ground): 130 gms (half of the flour quantity because bananas also add to the sweetness)

Salt: 1/3 tsp

Cooking Oil / Butter (melted): 125 ml

Eggs: 2 (beat the yellow and white portions separately for best results)

Baking Powder: 1 tsp

Baking Soda: ¼ tsp

Bananas: 3 (overripe, mashed)

Walnuts (roasted): 50 gms (break it coarsely into smaller pieces)

Vanilla Essence: 1 tsp

Cinnamon powder: ¼ tsp (optional but it really enhances the taste)

 

Method

  1. Mix Wheat flour, Oats flour, Salt, Baking Powder, Baking Soda and Cinnamon powder in a bowl. Usually one sieves the dry ingredients together but since wheat flour and oats have coarse texture, I just mix them together well. Keep aside.
  2. Mix the eggs with sugar for 4-5 minutes. Add oil and mix for 2-3 minutes again. Add mashed banana and walnuts to this mixture. Mix it well. How the cake turns out also depends upon how uniformly the ingredients have been blended together.
  3. Add the dry mixture from Step 1 to the wet one in Step 2. Add Vanilla essence to this mixture.
  4. Grease the container. I used a 500 ml Borosil square glass bowl, and coated the insides with oil. Pre-heat the oven at 180 degrees Celsius. For Microwave-convection users, select 180 degrees temperature in Pre-heat mode.
  5. After it pre-heats, get the container out carefully and pour the batter to 80% of the capacity.
  6. Select 180 degrees temp. C in Convection mode and bake for 50 minutes. But remember, the time depends upon the container you are using. Any smaller cake will take less amount of time, anything bigger will take more. I baked 2 cakes of this size with this batter. I usually don’t bake the entire thing in one go, so that if anything goes wrong, it can be fixed in the next one 🙂
  7. After 50 minutes, insert a pin or knife towards the centre to find out if the cake has baked well. If the knife comes out dry, it means the cake is ready, take it out and let it cool.

After it cools down, take it out in a plate and then, what are you waiting for? EAT your guilt-free healthy cake! This is also a great recipe for kids because of all the healthy ingredients.

[My only regret is that I did not click a single nice picture of the cake, or of the process.]

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