- Atta (1 cup)
- Ripe Banana (2)
- Apple (1)
- Baking Soda and baking powder (half a teaspoon each)
- Honey (optional)
- Butter (quarter cup) or Vegetable oil (quarter cup)
- Handful of raisins (optional)
- Yoghurt (2 teaspoons - optional)
- Sieve the Atta (Whole wheat flour) along with half a teaspoon of Baking Powder and Baking Soda.
- In a blender, add Bananas and apple and blend well.
- Mix the blended Apple-Banana mixture into the Atta. Make sure there are no lumps.
- Slowly add the Butter/oil and contiue mixing.
- You can include the honey at this stage, depending on how much sweetness you require.
- Optional sweeteners - dates or raisins can be blended along with Apple and Banana for extra sweetness if needed.
- Check the consistency of the batter. Should not be too thick or too runny. Just enough to be pourable or spreadable by spoon.
- Add raisins at this stage. If you wish, you can include some walnuts as well.
- If the batter is too thick, you can add a teaspoon or 2 of yoghurt. Or if it is too thick, adjust with a little extra Atta.
- Baking tray - you can use as per your oven. Grease by applying butter and lightly dust with flour.
- Baking timing depends upon the oven. 180 Degrees Celsius for 40-45 minutes. Check with a fork at around 40 minute mark.
- I use a Usha Halogen Oven and I find that the top becomes too crusty, while the bottom is still uncooked. To balance this, I baked at 180 Degrees Celsius for 25 minutes (with the top covered), 10 minutes with the top exposed for crust to be formed.
- Let the cake remain in the oven for about 15 minutes. Slowly take it out and invert. If the bottom still feels slightly uncooked, pop it into the oven for 5 minutes at 180 C (with the inverted side up).
- Let it completely cool before slicing :-)
And here's the completed cake :-)
A bit of chocolate sauce on top, just about completes it :D
This is perfect for snacks, or as a travel food and stays good for 2-3 days in a airtight container. Can be used refrigerated for upto 1 week.