WHOLE WHEAT EGGLESS BANANA CHOCOLATE CAKE

👋Hi friends,

its been a long time...I guess this times its really a long time..
lots have happened ..I have shifted from pune to Chennai..shifting,packing,unpacking..settling..kids in new school..huh.. its been really a tiring and hectic process...
so now I am back to the blog..i was just browsing through my recipe and came across this recipe.. this is a handy recipe..whenever I have too much ripen bananas..no one at home wants to eat an over ripen banana..also my kids are not found of banana shake..
so this is my life saver ,whenever I have over ripen banana..
I try to use wholewheat flour for most of my recipes..this whole wheat banana chocolate cake is very healthy and tasty..you can skip the cocoa powder and make it as a plain banana cake also..
I am using roasted and chopped almonds, which gives a crunchy taste to the cake..
This is an excellent snacks for kids lunch box..
so next time you have over ripen banana...ta da...wholewheat eggless banana cake..
so lets jump to the recipe

WHOLE WHEAT EGG LESS BANANA CHOCOLATE RECIPE

Preparation time      10 mins
cook time                 45mins
total time                  55 mins

INGREDIENTS:


whole wheat flour/atta                         -   2 cups
baking powder                                     -    1 tsp
baking  soda                                         -   1/2 tsp
cocoa powder                                       -   3 tbsp.
medium ripe bananas                           -   3 nos
sugar                                                     -   3/4 cup or 1 cup ( if you want more sweet)
oil                                                          -   3/4 cup
vanilla essence                                      -    3-4 drops
flaxseed powder + water                       -   1 tbsp. and 3 tbsp. of water
roasted and chopped almonds               -   15-20 nos.


HOW TO MAKE CHOCOLATE BANANA CAKE:

First of all measure 1 tbsp. of flaxseed in a small bowl and mix it with 3 tbsp. of water. let it remain for 10mins .I am using the flaxseed as a egg replacement. soak the flaxseed powder with water and it can be used as a egg replacement..
At this step, preheat the oven at 160degrees. my oven has a automatic preheat option, if not preheat the oven for 8 - 10 mins.

Now  take  2 cups of whole wheat flour and add baking powder and baking soda to it.

 

 

adding the baking soda also
                 

alternatively you can sieve the dry ingredients also, I also do sieve the dry ingredients sometimes.

Now add the cocoa powder to the dry ingredients.

now mix well all the dry ingredients, until they look like a homogeneous mixture.

Now lets prepare the wet ingredients, smash the over ripen bananas. you can grind it in a mixer jar also.

Now add sugar to the smashed mixture, I am using 1 cup of sugar, if the banana is over ripe and sweet ,you can use 3/4 of sugar also.

Now add oil and vanilla essence to the wet ingredients, mix them well..

 

 

 

 

 

 now add the flaxseed and water mixture to the wet ingredients.

 

 

 

 Now mix the wet ingredients well with a whisk, after that add the dry ingredients to the wet ingredients.

Now fold the mixture well, until the dry ingredients are mixed well. don't over do it.
just gently fold the dry and wet ingredients well.

the mixture may look like with little lumps,thats fine.
fold until there is no dry flour is seen.

Once the mixture is nicely folded ,add the chopped nuts, you can add any nuts and raisins according to your choice.

after adding the nuts, just fold it once so that the nuts are folded in to the mixture.

Now pour the batter into a greased round cake pan. tap the sides and bake the cake for 35 -45 mins at 160 degrees.

 

 

 

 

 

bake the cake until a tooth prick inserted comes out clean. the timing may vary from 35mins to 45 mins, depending upon the model of the oven, size of the tin. so keep checking after 35 mins.

Once the tooth prick comes out clean, remove the cake from the oven and once its warm remove from the tin..

This cake can be served plain or with tea..

 

 

This will be a great and healthy snacks for kids tiffin box, it stays good for 4-5 days in refrigerator.
you can check my basic chocolate cake recipe notes for more information..
IF you have any doubts do message me and I will reply as soon as possible.
so next time you have a over ripen bananas, transform them to a tasty and healthy chocolate banana cake..
Do try this recipe and let me know how it turned out for you..
I will be back with another interesting recipe soon... this time really soon...😃
Do like and share  my face book page if you like my recipe...sharing is caring...

Until then happy baking..ta ta👋

 

 

PORI URUNDAI RECIPE/MURMURA LADOO RECIPE

👋Hi friends,

its been a long time ...almost 3.5 months..since I posted my last recipe..
huh I was totally busy..infact I wanted to post this recipe during karthigai deepam...but totally held up😕... so anyway..here comes my next recipe..

PORI URUNDAI... actually this is made on karthigai deepam in south india( Tamil nadu)..
I initially did have lots of disaster with this recipe..but at last I found the trick..so do go through the notes to avoid first time disasters..once I found how to make the jaggery syrup with 1string consistency...this has become an easy snack at home..this is a healthy alternative for children, rather than chips and other junk foods..
I add roasted gram dhall in this pori urundai, you can also add roasted peanuts too.
so lets get to the recipe..

PORI URUNDAI / MURMURA LADOO RECIPE:

INGREDIENTS:

MURMURA/PORI/PUFFED RICE                         -        3 CUPS
JAGGERY (POWDERED)                                      -        1 CUP
GHEE                                                                       -        10-12 TBSP
ROASTED GRAM DHALL                                   -        1/4 CUP
WATER                                                                   -        AS REQUIRED
ELACHI POWDER(CARDAMON)                       -       5-6 PODS( OPTIONAL)


HOW TO MAKE PORI URUNDAI/MURMURA LADOO


first of all keep all the pans ready, this will make the process simple..
I am going to use a wide mouth kadai to roast the murmura and gram dhall. then boil the jaggery in a pan with little water and filter the impurities.
again I use the same kadai to prepare the jaggery syrup.

first start roasting the murmura /pori in a medium flame with 2-3tbsp of ghee. even though the murmura is crisp, roasting in ghee makes it more crisp and gives a flavor of ghee

now remove the pori/murmura from the flame into a big plate. in the same pan add more ghee and roast the gram dhall in a very low flame.. the gram dhall will get burnt easily so fry in a low flame..

once the gram dhall is roasted add the roasted dhall with murmura, mix them slightly

simultaneously boil the powdered jaggery with little water just to immerse the jaggery, I used 1/4 cup of water for 1 cup of jaggery. no need for any string consistency, we are boiling it until the jaggery dissolves in water so we can filter the jaggery for any impurities..

now filter the hot jaggery water( not syrup just boil it to melt the jaggery) into a thick kadai .

now bring the syrup to boil in medium flame until we get 1 string consistency or a soft ball consistency..you can add elachi at this step, which is completely optional.

after almost 10 minutes of boiling the syrup becomes little thick, u can see the sides of the kadai as to how much it has reduced..

I got the perfect 1 string consistency after about 25 minutes, but this depends upon the jaggery , kadai and various factors, so just see if u have a soft ball consistency / 1 string consistency ( refer notes)

you can compare the above picture with previous picture, you can see how the string is formed.

also the entire jaggery syrup will be with bubbles..

now switch off the flame immidietly, add the roasted murmura/pori along with the gram dhall to the kadai and start mixing immidietly.

once you don't see any white murmura , after mixing thoroughly transfer the contents to another plate. apply ghee in the hands and start making balls/ladoo ..

now finish the remaining ball with greased hands. try to make the ball when the content is slightly hot, else you may find it difficult to make the balls..

store in an airtight container once the ladoos are in room temperature.

NOTES:

these are some important points which might help you..

1. always filter the jaggery syrup as there may be impurities in the jaggery.
2.roast the murmura with ghee, so you get a nice flavor of ghee in the ladoos.
3.to find the soft ball consistency, pour the jaggery syrup in a plate with little water. it shouldn't melt in water, instead it should form a soft ball, you can remove it and feel a soft consistency.
else go with 1 string consistency, try to touch the syrup using pointer finger and thumb..1 string will be formed( refer my home made chocolate recipe for a pic of 1 string consistency)
4, if the syrup is very hard, the ladoo may become very hard to make balls and very hard to eat.
similarly if the syrup is watery the murmura will become soggy.. so be sure about 1 string consistency..
5. its optional to add roasted peanut, elachi..since we don't like elachi flavor in pori urundai I haven't added.but if you want you can add when the jaggery syrupis boiling.

So, I guess most of the points are covered..so don't wait for karthigai deepam, do make this healthy snack for your kids anytime.. and enjoy.. do get back to me if you have any queries.. I will try my level best to answer them.

will be back soon with sweet pongal..hopefully before pongal..

iniya pongal nal valthukkal...
be  back soon..

until then..
happy cooking...👋