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Whole Wheat Chocolate Banana Loaf Cake

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A moist whole wheat chocolate banana loaf cake. This eggfree banana cake flavoured with a dash of cinnamon is perfect as a tea time snack. It is another special day. My youngest son’s first birthday. I wanted Adbhut’s first ever cake to be something he would enjoy. Here’s something with his favourite fruit. I am super happy about how this whole wheat chocolate banana loaf cake turned out. It is simple, healthy and flavourful at the same time. My home smells all warm and ‘cinnamony’. It is often thought that whole wheat bakes are dense or taste ‘aata -like’. Try this. Its soft, moist and unless you tell its wholewheat no one would guess it. Recipe Cook Time            45 minutes Servings                1 loaf INGREDIENTS 1 and 1/2 cups whole wheat flour 1 and 1/2 tsps baking powder 2 tbsps Cocoa powder 1 tsp Cinnamon powder {optional} 1/4 tsp salt 2 Ripe bananas { medium size} 3/4 cup + 1/4 cup milk 1/2 cup cane sugar 1/2 cup Oil 1/2 tsp baking soda 1/2
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Mom’s Eggless Cake

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  I have had this cake since I was 5. Mom would use the little round oven and we would keep peeking into the glass top to see the cake rising. The whole house would smell deliciously warm and I don’t think we ever waited for the cake to cool down, those warm slices would disappear within minutes. Everyone remembers their first bake. Mom’s recipe introduced me into the beautiful world of baking. This is and will always be my favourite recipe. This is perfect for beginners [I baked it when I was 14 and my almost 9 year old did it brilliantly 2 weeks back]. Can’t get simpler than this now, can it? Recipe    INGREDIENTS 2 cups All purpose flour 3/4 tsp Baking soda 1 cup Milk 1/2 cup   Oil 3/4 cup Sugar 1 tsp Vanilla essence INSTRUCTIONS Pre heat the oven at 180 C for 10 minutes. Beat the milk, sugar, oil and vanilla essence together till it turns into a white creamy mix. [or you can simply put all the ingredients in an electric mixer and give it a few whips] Sieve
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Mix And Bake – Eggfree Vanilla Cake

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The easiest recipe for an eggfree vanilla cake. This recipe is perfect for beginners. Just get the ingredients and mix away Baking is often a lot about technique and precision. You would see words like sieving, sifting, whisking, beating, creaming and folding in every cake recipe. A lot of my friends are simply bogged down by the ‘terms’ used and decide not to bake at all. And then there is also the job of measuring ingredients to a ‘T’. One thing I picked up from my mum’s kitchen is ‘freestyle baking’. She always used the regular kitchen cups and spoons for measuring ingredients. She would simply see a recipe and do it her way. “Nothing better than eye measurement”, she would say. And following recipes to a T was never a criteria, because she would always know what will work for her! Gut feeling ? I am much like her in the kitchen. Following recipes has never been my strength and mum’s disaster management techniques have always helped me come up with interesting and tasty dish
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