The texture of the cake is super moist. I loved the slightly sweet and sour taste coming out of the cranberry.
Preparation time :15 mins
Cooking time : 35 mins
Serving : 6
- Whole Wheat Flour – 1 cup
- Oats – ¼ cup
- Banana – 1 large fully riped
- Dried Cranberries – ¼ cup
- Butter – 50 gms room temperature
- Cane Sugar – ½ cup
- Curd – 4 tsp
- Baking Powder – ½ tsp
- Baking Soda – ¼ tsp
- Vanilla Essence – 1 tsp
- Milk – ⅓ cup (80 ml)
In blender or grinder, blend the banana and sugar. Take them in a mixing bowl. Add the curd and whisk nicely without any lumps. Add the butter and whisk nicely till butter melts. Add the vanilla essence, milk and stir well.
In a small bowl take some flour and add the cranberries and mix well and dust it nicely. This is to prevent it from floating at the bottom.
Sieve the flour, baking powder and baking soda. Add the oats and mix well. Add them to the wet ingredients. Mix gently to make a smooth batter. Add the Cranberries reserving some and stir well.
Preheat the oven to 180° C for 10 mins
Grease the cake pan with butter. Pour the batter into it. Sprinkle some cranberries on the top and bake the cake for 35-40 mins. A tooth pick inserted should come out clean.
Remove from the oven, let it cool dowm completely, invert, cut and serve.
Note : The cake is too moist if you find difficulty in cutting you can refrigerate it for sometime to get a clean cut.