Name: Eggless Wheat-jaggery-oats banana cake(with full Indian twist) recipe by Rishita Sharma at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 cup wheat flour; 1/2 cup oats; 1/2 cup dates; 1/2 cup jaggery; 1/2 cup grated coconut; 1/2 cup chopped walnuts; 4 tbsp oil/butter; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 cup curd; 1/2 cup milk (+ as needed); 2 small bananas; Few drops of vanilla/rose essence; 1/4 tsp of fennel seeds

ABOUT Eggless Wheat-jaggery-oats banana cake(with full Indian twist) RECIPE

Perfect healthy breakfast recipe- Inspired by my favorite gulgule recipe(wheat jaggery sweet pakoda) which is very famous in MP. Used all the ingredients of gulgule and made this delicious cake.

Ingredients Serving: 4

1/2 cup wheat flour
1/2 cup oats
1/2 cup dates
1/2 cup jaggery
1/2 cup grated coconut
1/2 cup chopped walnuts
4 tbsp oil/butter
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup curd
1/2 cup milk (+ as needed)
2 small bananas
Few drops of vanilla/rose essence
1/4 tsp of fennel seeds

Instructions

Preheat oven to 200 degree C.
Combine yogurt, sugar, baking powder and baking soda. Mix well to remove any lumps.Leave mix for 5 minutes.You will see bubbles forming.
Heat butter in a pan and add jaggery and chopped dates. Add 1/2 cup milk to this.Press dates using spoon.Cook until jaggery melts & dates get soft.Let cool.
Add this jaggery,dates mixture and rose essence/vanilla essence to the curd mix. Whisk well to avoid any lumps.
Mix wheat flour and oats.Add flour mix slowly to wet mix (step 4) .Mix well.Add milk if needed.
Then add mashed banana,coconut and chopped walnuts and fennel seeds. Mix thoroughly to combine well.
Transfer batter into a greased baking tray. Bake for 30 to 35 min in preheated oven at 200 degree C.
Allow cake to cool for 10 min, then enjoy eating yummy cake.

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