Eggless Wheat Banana Snack Cake

Eggless Wheat Banana Snack Cake  -  Vidya Nayak Shenoy

Ingredients:

Dry Ingredients to be mixed:

2 Cups Whole Wheat flour
 1 Cup Brown Sugar
 1/4 Cup Almonds/ Badam {Roughly chopped}
1 tsp Vanilla Extract {If using essence, mix along with wet ingredients}
3/4 tsp Baking Soda
1/4 tsp Baking Powder
1/4 tsp Cardamom Powder
1/4 tsp Salt

Wet Ingredients to be mixed:
3 Bananas {I used the long Dole variety},
 [Riper the better]
1/2 Cup Sour Cream {Could be substituted with Yogurt/Curd}
1/2 Cup Milk
1/4 Cup Olive OilPumpkin seeds/ Magaj for Garnish {Almond flakes can be used instead}
Oil/Butter to grease the cake tin

Recipe:1. In a bowl, sift the whole wheat flour along with baking soda and baking powder..2. Add brown sugar, roughly chopped Almonds, vanilla extract, cardamom powder and salt.. Mix well.. Keep aside..3. Preheat the oven at 180 C / 375 F for 10 mins..4. In another bowl, mash the bananas well using a fork...5. Add sour cream, milk and oil... Mix well using a whisk..6. Now slowly add the dry ingredients to the wet mix and fold in to form a even mixture.. Do NOT over mix..Note: Don't worry if you get the batter thicker than regular cake batter.. When baked, the cake comes out well..7. Grease a cake tin generously with oil or butter and pour in the batter.. Spread as evenly as possible.. Garnish with pumpkin seeds.8. Bake at 180 C / 375 F for 25 to 30 mins..Note: At 25 mins, check with toothpick pricked at the center.. If still looks uncooked, bake for 5 mins more.. Mine was completely done at 25 mins..9. Remove from oven and allow it to cool..10. Invert it onto another plate..Cut into slices and serve warm!Note: The Leftover cake can be refrigerated.. When serving just microwave it for a minute till warm..

                        

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