Whole wheat double chocolate banana cake

This is a simple cake that can be baked with the ingredients easily available at home. Usually I bake chocolate cake which is a favorite for my kids at home. This time I added banana to it to add extra moist and soft cake.

How to bake:

1. Peel bananas and cut into small cubes. 

2. In a mixie jar, add sugar and cubed bananas and blend together to form a smooth batter.

3.  In a mixing bowl, add the banana-sugar mixture. To this add coconut oil, vinegar and vanilla and mix well until oil is well combined with other ingredients. 

4. In an another mixing bowl, place a sieve, add whole wheat flour, corn flour, cocoa, baking powder, baking soda, and salt. Sieve it well so that no lumps are there in your dry ingredients. 

5. Mix wet ingredients to the dry ingredients and mix them well. Don't over mix. Add water and mix them thoroughly.

6. Prepare a pan either by greasing the pan or just lining with parchment paper all sides. Transfer the batter to the loaf pan.

7. Add chocolate chips on the top.  Bake it in a preheated oven at 350F/180C for 35 min. Check out whether it is baked or not by a toothpick test. If inserted in the center comes out clean, it is done. Remove from the oven and cool completely before slicing.

A small video clipping to bake this cake:

Here comes the full recipe:

Makes - 1 9" x 5" loaf.

Ingredients:

Blend:

Banana - 3 large (ripe well)

Turbinado raw sugar - 3/4 cup

Wet ingredients:

Banana puree 

Coconut oil - 1/2 cup

Vanilla extract - 1 tsp

Vinegar - 1 tsp

Dry ingredients:

Whole wheat flour - 1 cup

Corn flour - 2 tbsp

Cocoa powder - 1/2 cup

Baking powder - 1 tsp

Baking soda - 1/2 tsp

Salt - 1/4 tsp

Water - 1/2 cup

Chocolate chips - 3 tbsp(for topping)

How to bake:

1. Peel bananas and cut into small cubes. In a mixie jar, add sugar and cubed bananas and blend together to form a smooth batter.

2. In a mixing bowl, add the banana-sugar mixture. To this add coconut oil, vinegar and vanilla and mix well until oil is well combined with other ingredients.

3. In an another mixing bowl, place a sieve, add whole wheat flour, corn flour, cocoa, baking powder, baking soda, and salt. Sieve it well so that no lumps are there in your dry ingredients.

4. Mix wet ingredients to the dry ingredients and mix them well. Don't over mix.

5. Add water and mix them thoroughly.

6. Prepare a pan either by greasing the pan or just lining with parchment paper all sides.

7. Transfer the batter to the loaf pan. 

8. Add chocolate chips on the top.

9. Bake it in a preheated oven at 350F/180C for 35 min.

10. check out whether it is baked or not by a toothpick test. If inserted in the center comes out clean, it is done. 

11. Remove from the oven and cool completely before slicing.

Note:

1. You can use any flavorless oil other than coconut oil. No groundnut or sesame oil. Use sunflower oil instead.

2. I have used raw cane sugar. You can use any other sugar the same quantity.

Cardamom flavored Ghee residue cake

I came across this recipe in a food Facebook group and I can't able to believe that a cake can be baked with the residue of ghee. So I tried to make it and taste how it will be.

Ingredients:

Ghee residue- how much ever comes, I got 2 1/2 tbsp

Cane Sugar-3/4 cup

Milk- 1 cup + little less than 1/4 cup

Fine rava -1 cup

Cardamom pow-1 tsp

Salt-1/4 tsp

Baking soda-1tsp

Slivered almonds-1/4 cup

How to bake:

1. Add sugar to the ghee residue and heat it till sugar dissloves. Remove and when warm add milk.

2. Now in another bowl, mix rava, cardamom n salt.

3. Now add the rava mix to ghee mix and mix well and rest it for 10 min. 

4. Preheat your oven to 350f. 

5. Meanwhile grease a loaf pan. I used 8*4 pan.

6. Now add baking powder to the mixture and mix well.

7. Transfer the batter to loaf pan and top it with almonds.

8. Bake for 40-45 min. 

9. Cool in pan for 5 min. Remove from the pan and cool it completely.

10. Slice, serve and enjoy.

Whole wheat old fashioned butter cake

This recipe is best butter cake for frosting. This recipe says it is a 100 year grandma recipe and it is a keeper definitely for frosting cakes. I tried this recipe with whole wheat flour and the aroma of butter filled the entire house. Do give a try to taste this rich buttery cake for your taste buds.

Adapted from: 

Reeni from cinnamonspiceandeverythingnice

Makes: 2 8” cake or 1 bundt cake

Ingredients needed:

Whole wheat flour-1 1/2 cups

Cane sugar-11/4 cups

Baking powder-1tbsp

Salt-1/2 tsp

Unsalted Butter -1/2 cup

Milk-1cup

Vanilla extract-1tsp

Eggs-2

How to bake:

1. Preheat oven to 350 F/ 180 C.

2. Grease 2 8” cake pans or bundt pan.

3. In a mixing bowl, sift flour, sugar, baking powder and salt.

4. In another bowl, add butter, milk and vanilla extract and beat for 2 minutes. Don’t skip it.

5. Add both eggs and beat again 2 minutes. 

6. Pour batter into the prepared pans and bake for 

(a). 30-35 minutes for 8” cake pan

(b). 50 minutes for a bundt pan

7. Cool in pan for 10 minutes.

8. Unmould from the pan and cool completely in a wire rack.

9. Slice and store in a airtight container for 3-4 days.

Whole wheat lemon sour cream loaf with coconut oil

Never knew that a cake can be baked with coconut oil.

And that amazed me to experiment more with this in coming days. 

This is an easy cake baked with coconut oil and sour cream and the entire house is filled with coconut flavor.

Ingredients needed:

Wheat flour-1 cup +2 tbsp

Baking powder- 2 tsp

Salt-1/4 tsp

Cane sugar- 1 cup

Lemon zest- from one lime

Eggs-3

Sour cream-1/2 cup

Coconut oil-1/2 cup

Vanilla extract-1/2 tsp

How to bake:

1. Preheat oven to 350 F/ 180 C. Line a 8” by 4” loaf pan and set aside.

2. Sieve the dry ingredients together.

3. In a mixing bowl, whisk sugar and zest together.

4. Whisk in sour cream, eggs and vanilla.

5. Add the dry ingredients to sour cream mixture and fold in using a spatula.

6. Add in coconut oil and using a spatula fold till it is blended well.

7. Now pour the batter in the prepared tin and bake for 50-55 mins or toothpick inserted into the batter comes out clean.

8. Remove from the oven. Unmould and cool the cake completely to slice and serve.

Store in an airtight container for 3 days.

Baking spray with wheat flour-Homemade

Whenever we need to bake cakes, we need to coat the tin with butter and add flour, dust it and remove excess flour. It's a big process and to reduce the time i searched for a baking spray.

Baking spray that is available in stores is expensive. And when I searched for the recipe, i got an amazing one from iambaker. That recipe uses all purpose flour and shortening. Now I have replaced with whole wheat flour and butter. I got the same result as of all purpose flour. I am using this spray in all my baking now.

Ingredients needed:

Coconut Oil/Sunflower oil - 1/2 cup

Unsalted butter - 1/2 cup

Whole wheat flour - 1/2 cup

How to make it:

1. If coconut oil is frozen, melt it in microwave for 1 min and measure the required quantity.

2. Let butter be in room temperature.

3. In a mixing bowl, add oil, butter and whole wheat flour.

4. Using hand mixer, mix it such that no lumps are formed and the consistency is smooth.

5. Transfer into an airtight container and refrigerate it.

Can be used as a grease for cakes, cupcakes when you don’t need paper for lining them. Don't grease for bread tins.

Note:

* You can use it to grease your tin by taking directly from the fridge. No need to cool to room temperature.
* If using coconut oil, you don't need to freeze it. Coconut oil will be frozen if it is kept in fridge.
* If you use sunflower oil, oil will be settled down if you don't use for a long time. At that time use a spoon to mix it in the container and then grease your tin.
* Can be stored for nearly 1 year.
* If you are baking occasionally, then take lesser quantity ingredients such that all measurements are equal.

How to make buttermilk at home

If a recipe asks for buttermilk in baking, it is easy to prepare at home.

What I need:

Milk-1 cup

Lemon juice/Vinegar-1 tsp

Makes - 1 cup

How to prepare:

To room temperature boiled milk just add lemon juice and stir. Rest it for 10 minutes. You will see curdles of milk. That's it. Done. You can straight away use them which calls for buttermilk in baking recipes. 

Whole wheat chocolate cake

Whole wheat chocolate cake:

Inspired to bake this from: http://sumodtomzcuisines.com

Ingredients:

• Whole Wheat Flour, sifted - 2 cup & 2 tbsp
• Cocoa Powder - 1/3 cup
• Baking powder - 1 1/2 tsp
• Baking Soda - 11/2 tsp
• Powdered sugar - 2 cup
• Salt - 3/4 tsp
• Butter - 1 cup
• Eggs - 6 large
• Milk - ½ cup
• Sour cream - 1 cup 
• Vanilla extract - 2 1/2 tsp
• 
  

How to bake:

1. Let all the ingredients are at room temperature. 
2. Preheat your oven to 180 degrees C/350 degree F. Prepare two 9" round cake pans by greasing and flouring the pan.
3. Sieve together all the dry ingredients. 
4. whisk in the sour cream and add in milk to make a smooth cream.
5. In a mixing bowl, cream butter and sugar until it is soft and fluffy.
6. Add eggs one at a time and continue to beat by scraping down the sides of the mixing bowl. The mixture will be soft and fluffy.
7. Now add the vanilla extract and mix well.
8. Start adding the flour mixture alternating with the milk and sour cream mix, little at a time. Gently fold in the mixture using a spatula until the flour is fully mixed with the butter, sugar and eggs. Do not over mix. 
8. If the batter is too thick, add 1 tablespoon of milk at a time and fold the mixture. Batter should fall like a ribbon when poured.
9. Divide the batter into 2 pans and bake at 180 C for 45-50 minutes or until a wooden skewer inserted in the center comes out clean and dry.
10. Remove the cake from the oven and let it rest for 5 to 10 minutes.
11. Unmold the cake from the baking tin and let it cool completely. Slice the cake with a serrated bread knife and store it in an airtight container. 

How to prepare sour cream: 
To prepare sour cream at home, mix equal parts of hung curd and thick cream and leave it overnight. 

How to flavor the cake:

You can flavor the cake by adding 2 tablespoons of strong coffee decotion, if u really like coffee flavor.

Pumpkin Pound Cake - For Blog Hop Wednesdays

This week for blog hop I was supposed to cook from Deepali of Confusion Cook. She has a simple but beautiful space. I decided to bake her banana pound cake with some modifications. I had pumpkin at home. So I decided to replace pumpkin instead of banana.




 
Original recipe is here.

Ingredients:

Sifted Cake flour - 1 3/4 cup [ See Note ]

Butter - 1/2 cup

Eggs - 2

Sugar - 1 cup

Pumpkin puree - 1 1/4 cup

Baking powder - 1 tsp

Baking soda - 3/4 tsp

Salt - 1/4 tsp

Vanilla extract - 1 tsp 

Cinnamon powder/ Pumpkin Spice - 1/4 tsp


Preparation:

1. Sieve the dry ingredients thrice and keep it aside.

2. Cream butter and sugar. Add vanilla extract and mix well.

3. Add one egg each at a time and beat well for 1 min.

4. Add 3 tbsp flour at a time and fold in.

5. Add pumpkin puree and stir well.

6. Grease a baking tray and bake at 180 deg C for 40 - 45 min. My oven took 40 min exactly.




7. Cool, Invert and serve.

 






Notes:

1). Cake flour is:

Maida - 1 cup

Corn flour - 2 tbsp

Remove 2 tbsp maida and add cornflour 2 tbsp and sift it. This is cake flour.

2). To make pumpkin puree at home:

Remove seeds and skin of pumpkin. Cut into cubes,

Grind well in a mixie. Pumpkin puree is ready.

You can use this puree for halwa preparation too and no need to grate pumpkin.

Banana Cake - A perfect Moist cake

I have tried banana cake before, but this has less butter. As bananas were overripe at home and this made me to bake this banana cake. I have bookmarked this recipe sometime long before. But something has lagged me. This time I really don't want to miss it and tried this cake. Woo ow, moist and delicious.

Recipe Source: Cooking and Me

I add some more sugar to the recipe.




Ingredients:

Maida - 3/4 cup

Melted Butter - 1/4 cup

Sugar - 1 cup

Egg - 1

Mashed banana - 3/4 cup

Buttermilk - 2 tbsp

Baking powder - 1 1/2 tsp

Baking soda - 1/2 tsp

Salt - 1/4 tsp

Vanilla extract - 1 tsp

Preparation:

1. Sieve dry ingredients and keep aside.

2. Stir in mashed banana and melted butter well. Use wooden spatula to stir the batter to yield best results.

3. Stir in sugar, buttermilk, egg and vanilla one by one.

4. Stir in sifted flour to the wet ingredients.

5. Transfer to a greased baking pan and bake at 180 deg C for 30 min.



6. Cool for 5 min. and invert.

Sending this to Vardhini's Bake fest:

Coconut semolina cake – A Traditional Goan Cake

This week my blog hop friend is Archana of Mad scientists Kitchen. She has a wonderful collection of recipes. From her recipes I choose Coconut Semolina Cake for blog hop. This recipe was unique and I didn’t came across such a combination of rava and coconut in a cake. This tempted me to try this recipe.

The cake was moist and looks mashy as rava is added. I took two slices of this cake which made my tummy full. Has coconut crunchiness in it.

 

Original recipe is here.

I made few alterations to the recipe.

Ingredients:

Grated coconut – 2 cups

Rava – 1 cup

Sugar – 1 cup

Butter – ¾ cup

Maida – 2 tbsp

Egg – 3

Baking powder – 1 tsp

Vanilla essence – 1 tsp

Cardamom powder – ¼ tsp

Salt – a pinch

Preparation:

1. Grind coconut along with tender coconut water and cardamom powder and keep it aside.

2. Separate egg whites and egg yolks and beat them separately.

3. Add all the dry ingredients and mix well.

4. In a bowl, Cream butter and sugar.

5. Add egg yolks, grounded coconuts and mix well.

6. Add egg yolks followed by egg whites.

7. Add vanilla essence.

8. Add flour, baking powder, salt, maida and Rava.

9. Leave it for 6 – 7 hrs.

10. Grease the pan and pour this in oven.

11. Bake in oven @ 180 deg C for 45 min. My oven took 50 min.

 

12. Cool and then cut into slices.

 

 

 Linking this cake to vardhini's Bake Fest.

Vegan sooji Banana Cake

No maida is used in this cake and this made me to bake this cake. The result was really wonderful and great. Cake was moist and fluffy.

Don't roast the rava/Sooji as it will not absorb moisture after roasting. You can add elaichi powder too.

Ingredients:

Fine Sooji/Rava - 1 cup

Mashed banana - 1 cup

Oil - 1/4 cup

Water - 1/4 cup

Sugar - 1/2 cup

Baking powder - 1/2 tsp

Baking soda - 1/2 tsp

Salt - 1/4 tsp

Method:

1. If Sooji/Rava is not fine, grind it in mixie.

2. Add water and mix it sooji/Rava so that no lumps are formed.

3. I mashed the banana with baking powder and baking soda and I get a fluffy mixture.

4. Add oil and mix with banana well.

5. Add the Sooji/rava and mix well.

6. Rest it for 10 - 15 min so that Sooji will be soaked.

7. Bake it in preheated oven at 180 deg C for 30 - 35 min.

8. Remove when the cake is browned at top. Or else cake will become hard.

9. Cool and then serve.

Cheese Bundt cake

 I followed the recipe of suma and the link is here. Thank you suma for the cake recipe. It was the first time for me to bake a bundt cake. I prepared paneer(cottage cheese) in home itself. Also to the original recipe I added baking powder. I baked this bundt cake in a silicone pan.

I made this cake for new year as my sister arrived here. Cake was so soft with crumbleness on the top and she liked it so much.

For making paneer/ cottage cheese at home:

Milk - 1 litre

Lemon juice/ Vinegar - 1 tbsp

When the milk is about to froth, add lemon juice/ vinegar and let it be low flame for 2 min.
Cheese will get separated from the milk. Drain the whey water and let it to cool the cream for 10 min. Mash it nicely and use it in the cake. 

Harisseh/ Basbousa - Semolina Cake - New year 2011 special

Basbousa- semolina coconut cake soaked in simple syrup.

It is a middle eastern traditional sweet cake flavored with rose water or cinnamon stick water. 

My kids love this with honey. So I added honey.

Brown sugar I used is turbinado sugar.

Ingredients:

Rava- 2 cup - fine variety

Dessicated coconut powder - 1 cup

Brown sugar - 1cup

Baking soda - 1 tsp

Butter - 3/4 cup - melted

Milk - 250ml

Almonds blanched -20

For syrup:

Brown Sugar - 1 1/2 cup

Water - 1/2 cup

Lemon juice - 2 tbsp

Honey - 2 tbsp

For syrup:

1. Place sugar in a pan and add water so that sugar just immersed in it.

2. Heat in a medium flame till sugar dissolves and the syrup slightly coats the back of the spoon.

3. Switch off and remove from the flame and add lemon juice.

4. When it is lightly warm, add honey and mix well. Then pour it on the baked and slightly cooled cake.

How to make/bake it?

1. Mix all the dry ingredients together.

2. Add melted butter and milk and mix well.

3. Pour this in a greased pan (I used 13*9 Pyrex glass pan) and level it with spatula.

4. Cover it with a plastic wrap and let it sit for 30-40 mins.

5. Then place half almonds leaving space inbetween and press them lightly.

6. Bake it in a preheated oven 345 F for about 30 mins or until the top is lightly golden.

7. Remove from the oven and Cool for 10 min. Cut into squares now itself to get a nice shape.

8. Pour the warm syrup on the cake and let it sit overnight for better taste.