Almost all have a dinner table at home and on that dinner table; we have a fruit platter / bowl which gets refilled every now and then with fresh produce from the market. But whilst we are refilling the bowl; we often discard marred and over ripe fruits without a second thought. These fruits are however a treasure trove for making homemade preserves, spreads, pulps, purees and CAKES….. You read it right !!!! Cakes …
We had bananas at home when I concocted this recipe ; black and over ripe and so over ignored by us all at home. Four left from the dozen we bought a week ago. You can imagine their state; waiting for the fruit flies to come and feast on them. The frugal in me still couldn’t throw these babies out, so I decided to bake.
We are using whole wheat flour in the recipe; perfect for those wanting to minus refined flour from their diet. There is no butter or milk used in the recipe, making it a vegan dish. I am working with refined powdered sugar but organic cane sugar can also be used. Bake this with your child or spouse to spend that quality time on a lazy sunday which we all are missing out on these days…
1. Don’t over mix the cake batter . This will ensure that the cake is not tough when baked.
2. Leave the cake in the baking tin until cool enough to handle. This ensures the cake does not loose it’s shape and texture.
3. Do not open the oven door before 30 mins into baking. This allows heat to escape making baking uneven.
1.5 Cups or 180 grams Whole Wheat Chappati Flour
1/2 Cup or 100 gms Sugar (ground to powder)
2/3 cup Oil ( Unflavoured )
4 Bananas , Medium size will work
100 gms of roughly chopped chocolate pieces
2 Tsp Vanilla Essence , Banana essence can be used to enhance the flavour
1/2 Tsp Baking Soda
1 Tsp Baking Powder
1/4 cup warm water ( Keep it handy to loosen the batter)
- Grease or line a loaf tin. Preheat the oven at 180 degrees or 350 F
- Mash bananas in a large bowl and add oil, powdered sugar, vanilla and beat it so its well mixed.
- Sieve flour , baking soda, baking powder into the bowl and mix enough to remove all flour clumps but dont over mix .
- If the batter is too thick and difficult to handle, add water in batches to achieve a thick cake batter. It should not be pouring consistency.
- Spread half the batter and sprinkle chocolate pieces and top it with the remaining batter and sprinkle leftover chocolate.
- Bake for 30 to 40 minutes or until the skewer comes out clean when inserted in the centre of the cake.