Eggless wheat-jaggery-oats banana cake(with full indian twist) Recipe

Cooking Directions

• STEP 1.In a bowl, mash ripe bananas and add melted ghee, jaggery powder, and milk. Mix well.
• STEP 2.In another bowl, mix whole wheat flour, oats, baking powder, baking soda, and cardamom powder.
• STEP 3.Combine the wet and dry ingredients and mix until well combined.
• STEP 4.Pour the batter into a greased cake tin and bake in a preheated oven at 180°C for 30-35 minutes or until a toothpick inserted comes out clean.
• STEP 5.Allow the cake to cool before slicing and serving.

Cooking Tips

• You can add chopped nuts like almonds or walnuts for added crunch.
• If you don't have jaggery, you can substitute it with brown sugar or honey.
• Serve the cake as is or with a dusting of powdered sugar on top.

Storage and Serving

• Store the cake in an airtight container at room temperature for up to 3 days.
• You can also refrigerate the cake for longer shelf life.
• Serve the cake as a dessert or as a tea-time snack.