Sunday, 5 February 2017

Whole Wheat Banana and Coconut Cake Loaf...


This is a very easy vegetarian rustic tea time cake loaf. I had few bananas which had completely ripped and that went into the batter along with the other ingredients. Love the flavour of coconut and banana in the cake. 
Whole Wheat Banana and Coconut Cake Loaf...
This is a very easy vegetarian rustic tea time cake loaf. I had few bananas which had completely ripped and that went into the batter along with the other ingredients. Love the flavour of coconut and banana in the cake. 
Ingredients 
2 cups Whole Wheat Flour 
1/2 cup Fine Semolina 
1/2 cup Desiccated Coconut 
1 1/2 cup Powder Sugar 
1/2 tsp Cardomom powder 
1 1/2 tsp Baking powder 
1 tsp Soda bicarbonate 
1/4 tsp Salt 
1/4 cup Almond flakes 
1 tbsp Coconut essence 
1 cup Butter Milk  (1/4 cup Curd + 3/4 cup Milk)
1 1/4 cup Milk
3 Ripe Bananas 
3/4 cup Oil
Method
Add the bananas, oil, butter milk, powder sugar and coconut essence into the blender. Blend the ingredients until smooth. Pour the batter into a mixing bowl. Add the cardomom powder and desiccated coconut. Beat it well. Add the semolina and beat it again. Add half of the whole wheat flour and 1/2 of the milk. Beat it again. Now add the rest of the flour, milk, baking powder, soda bicarbonate and salt. Beat it well. The batter should be thick dropping consistency. Add more milk if required to get the right consistency. 
Take 2 and a half loaf tins. Grease the baking tins. Fill in the batter into each tin till the tin is half filled. Sprinkle some almond flakes on the top. Bake it at 180 degrees celcius for 45 to 50 minutes or until done. Remove the cake loafs  from the oven and cool it completely before slicing.