Whole Wheat and Oats Cake Delight

This delightful banana cake recipe is an absolute breeze to whip up, making it the easiest and most fool proof treat you’ll ever make. The beauty lies in its simplicity—no intricate whisking or folding techniques required, just a trusty grinder. The mashed bananas not only lend a natural sweetness but also act as a superb binding agent, eliminating the need for eggs. With the wholesome goodness of whole wheat and oat flour, this cake becomes a guilt-free indulgence, providing a healthy bite that’s both satisfying and nutritious. Perfect for beginners and seasoned bakers alike, this recipe is a straightforward and enjoyable process from start to finish, delivering a moist and flavourful banana cake every time.

Ingredients:

• 230g/3 ripe bananas, mashed
• 130g whole wheat flour
• 70g oat flour
• 100g melted butter or oil
• 200g powdered castor brown sugar or jaggery 
• 5g vanilla extract
• 40-60 ml milk (to bind the batter)
• 5g baking soda
• 6g baking powder
• A pinch of salt
• Optional: Nuts or chocolate chips for added texture and flavor 

Method:

1. Preheat the oven to 180°C and grease a cake pan.
2. Grind the bananas in a grinder until smooth.
3. In the grinder, combine the ground bananas with butter, vanilla extract, and jaggery powder. Mix until well combined.
4. In a separate bowl, whisk together oat flour, whole wheat flour, baking soda, baking powder, and salt.
5. Add the dry ingredients to the banana mixture and mix thoroughly.
6. Gradually incorporate the milk into the batter.
7. If desired, fold in nuts or chocolate chips.
8. Pour the batter into the greased cake pan, ensuring a smooth top.
9. Bake in the preheated oven for approximately 35 minutes or until a toothpick inserted into the centre comes out clean.
10. Allow the cake to cool before slicing and serving.