Eggless Multigrain Banana and Mixed Nuts Cake

Adapted From:

My Culinary Experiments

Ingredients:

Ripe or Over Ripe Bananas - 4 medium sized (300 gm)

Granulated Sugar - 3/4 cups

Vanilla Extract - 1 tsp

Vegetable Oil - 1/2 cup plus 2 tbsp

Multigrain Atta - 1 cup

All Purpose Flour - 1/2 cup

Cornflour - 1/2 tbsp

Salt - 1 pinch

Baking Powder - 1 tsp

Milk - 2 tbsp

Baking Soda - 1/2 tsp

Vinegar - 1 tbsp

Mixed chopped Nuts (pista, badam, walnuts, cashews) - 1/4 cup

Dark Chocolate Chips - A handful

Method:

1.  Preheat oven to 180 degrees C for 10 minutes.

2.  Grease an 8 inch baking pan on the bottom and all sides with butter and line the base with a disc of butter paper or parchment paper.

3.  Peel skin of bananas and mash nicely without any lumps.

4.  Sieve together the flours, baking powder, corn flour, and salt, preferably 2 to 3 times to make the cake fluffier and aerated.  Keep aside.

5.  In a mixing bowl, add mashed bananas and the oil.  Whisk well together.

6.  Add the sugar and vanilla extract.  Whisk until the sugar is dissolved and well combined.

7.  Add the sifted flour little by little and fold the mixture gently.  Do not whip or vigorously mix.

8.  Pour the milk and fold gently.

9.  Add the chopped nuts and fold gently.

10.  Mix baking soda and vinegar in a small bowl and allow it to foam.  Add this quickly to the cake batter and fold into the cake batter.  The batter will be thick.  Sprinkle the nuts and chocolate chips over it and press slightly with the spatula.

11.  Pour the cake batter into the greased cake tin and spread evenly with a spatula working very gently.  Also, give a gentle tap to release air bubbles if any.  Bake at 180 degrees C for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.

12.  Allow the cake to cool in the tin for 5 to 10 minutes.  Carefully remove from the tin and flip onto a wire rack.  Peel off the parchment paper and allow the cake to cool down completely and then store in an airtight container.

The cake when done was really soft and sweet with the good flavor of the bananas.  I used ripe robusta bananas for this cake.  I cut the cake into small bite sized pieces for easy use.


Notes:

Cracks may appear on the top of this cake which is quite common, not to panic.  If the cake is becoming very dark, cover the top with aluminium foil.  The baking time and temperature may vary from oven to oven.

Ragi Banana Chocolate Muffins

Ingredients:


Whole Wheat Flour - 25 gm

Ragi Flour - 25 gm

Dark Chocolate (grated) - 50 gm

Eggs - 1

Brown Sugar - 50 gm

Oil - 38 gm

Banana (mashed) - 50 gm

Baking Powder - 1/4 tsp

Baking Soda - a pinch

Salt - a pinch

Cinnamon Powder - 1 tsp

Vanilla essence - 1 tsp


Method:


1. Preheat oven at 180 degrees for 10 minutes.

2. Sieve together wheat flour, ragi flour, baking powder, baking soda, salt, and cinnamon powder.

3. Beat well together mashed banana and sugar.

4. Add egg and beat.

5. Pour oil in a stream while beating the mixture.

6. Add vanilla essence and beat.

7. Add the sieved flour spoon by spoon and mix. Do not over beat.

8. Add the grated chocolate and mix using a spatula.

9. Scoop the batter in muffin cups till two-thirds filled and bake for 12-15 minutes at 180 degrees or until skewer inserted in the middle comes out clean.

10. Remove from the oven and let them cool on a wire rack. 

Here are the healthy ragi banana chocolate muffins to be relished. These are guilt-free, no white sugar, no maida, no butter cakes.

Notes:

This measurement yielded 6 muffins of approximately 40 gm each. They can be stored for 3 days at room temperature and more when refrigerated.

Ragi Banana Brownies

Source:

Podhigai TV


Ingredients:

Maida - 1 ½ cups

Ragi Flour - 1/2 cup

Sugar - 2 cups

Cocoa Powder - 1/2 cup or 2 tbsp

Baking Powder - 1 tsp

Salt - 1 pinch

Ripe Banana - 1

Water - 1/2 cup

Oil - 1/2 cup

Vanilla Extract - 1/2 tsp


Method:

1.  Preheat oven to 180 degrees for 10 minutes.

2.  Grease a baking tray with oil or butter and then line with butter paper cut to size of the tray.

3.  Mix together all the dry ingredients viz., maida, ragi flour, powdered sugar, cocoa powder, baking powder, and salt until well combined.

4.  To the dry mixture, add oil and mix well using a whisker without lump formation.

5.  Mash banana to paste and add this to the brownie mixture and mix until combined.

6.  To this, add water and combine well to get a brownie batter consistency.

7.  Pour this batter into the greased baking tin and bake for 20 to 25 minutes at 180 degrees C temperature or until a tooth pick inserted in the center comes out clean.

8.  Remove from the oven and allow to cool for 10 minutes.

9.  Cut brownie squares and cool on wire rack.  Store in airtight container.

These are healthy brownies with the goodness of ragi and bananas.  You can relish them as such or have them hot with a scoop of icecream and hot chocolate sauce or in any style of your imagination as your taste buds ask for.  Maida can be replaced with whole wheat flour to make it guilt free and healthier.