Multigrain Banana Cake
Easy banana cake recipe made with multigrain flour, ripe banana and few basic ingredients. This multigrain banana cake is an egg free recipe. It is soft, moist and so delicious that you would definitely like to try them over again.
Equipment
- OTG
- 7 inches cake tin
- Mixing bowl
- Spatula
- 240 ml measuring cup set
Ingredients
- 128 Grams Multigrain flour (1 cup)
- 2 Large Banana ripe
- 1 Tablespoon Flaxseed powder (check notes for substitution)
- 100 Grams Brown sugar or regular sugar (½ cup)
- 120 ml Whole milk (½ cup)
- 1 Teaspoon Baking powder
- ½ Teaspoon Baking soda
- 1 Teaspoon Vanilla essence (5 ml)
- 60 ml Oil (¼ cup)
- ¼ Teaspoon Salt
Instructions
- In a mixing bowl add the banana and mash them with a fork or you can grind them in a mixer grinder.
- In the banana mixture add brown sugar, milk, salt, oil, vanilla extract, mix well and let sugar dissolve
- In a mixing bowl sieve the flour, flaxseed powder, baking powder, baking soda and mix well.
- Add the dry ingredients into the wet ingredients. gently fold to make a smooth batter.
- Gently fold to make a smooth batter.
- Grease a cake pan with oil and preheat the oven @180° C for 10 minutes.
- Pour the batter into the greased pan and tap 2-3 times to release the air bubbles inside.
- Bake at a preheated oven @180° C for 30 to 35 minutes or until a toothpick inserted comes out clean.
- Remove the cake from the oven and let it cool down. Invert and slice after the cake is cooled down completely.
Notes
- You can swap the multigrain flour with whole wheat flour or all purpose flour
- Use 3 to 4 tablespoons of curd or yogurt in place of flaxseed powder.
- If you want to make an egg version, use 1 or 2 eggs instead of flaxseed powder.