Christmas is a mere excuse to bake a cake. When you have a toddler who is a big fan of cakes and chocolates like you, you keep your oven busy. So, this time it was whole wheat cake with bananas to make it more healthy along with chocolate chips for added flavours. The process is extremely simple and takes very less time to bake. The cake comes out to be very moist and soft. I have used buttermilk that seriously makes the cake moist and fluffy.
Preparation Time: 10 min
Baking Time: 35 min
Serving: 10-15 slices
1 1/2 cup whole wheat flour or Atta
1 cup powdered sugar
3/4 cup refine oil
1 ripe banana
1 cup milk
1 tbsp baking powder
1 tsp baking soda
1 pinch salt
3 tbsp Hershey’s cocoa powder
1/4 cup dark chocolate chips
1 tsp vanilla essence
Pre-heat the oven at 180 °C for 10 minutes. Grease a loaf tin.
In a large bowl, sift whole wheat flour, baking powder, baking soda, salt, cocoa powder and keep aside.
Take one cup of milk at room temperature and squeeze lemon. Give it a stir and wait for 5-10 minutes for the milk to cuddle and form buttermilk.
Once the milk turns into buttermilk, strain it.
In another bowl, add oil and powdered sugar and whisk. I use an electric whisk to mix. Donot overbeat, simply till the stage they combine together. Add eggs and beat well for a minute. Mash the banana with a potatao masher and mix again.
Now, add vanilla essence and strained buttermilk and mix with a spatula. Mix using cut and fold method and scrapping all the sides.
Slowly, add the dry ingredients in batch by sifting again. This will ensure proper aeration and no lumps making the cake fluffy.
Finally add the dark chocolate chips and fold the batter.
Pour the batter into the greased tin.
Place the tin in the pre-heated oven and bake for 35 minutes at 150°C -180°C.
[Note: The baking time may vary with different electric appliances.]
Let it cool for atleast half an hour before demoulding.
Cut into slices and enjoy with your favourite ice-creams or chocolate fudge.
Related cake recipes: