19 October 2011

Banana Oats Cake/Bread

It really is getting very difficult to feed my fussy toddler, it makes me wonder whether i was this fussy when i was at his stage...i bet i wasn't :) ;). Noodles, Pasta, Biscuits, Cakes, Rice & Dal, Upma, Roti and Saabji etc..etc..Bread, Oatmeal..and the blahs...just not working these days. He has resigned from the cake-pot nickname and i am so lost at to what to feed him. Thankfully...he drinks his milk. 


This week the tod'ler asked for bread and banana...so we bought a bunch of banana and after having one banana that day, he now refuses to even hold it in his hand..arrrrr*#@`*!! This morning got up to find out that the bananas are going soft...the hot weather definitely not helping :(, so i decided make a cake.


Lately i have been tweaking, surfing to find various ways to incorporate oats into out diet, other then the regular oatmeal and this morning came across this banana-oats recipe in tumblr, just what i wanted, unfortunately didn't bookmark the page so no idea of the original source..but who ever it was..bless him/her.

Unlike other banana cakes...this one is really light and just lovely..the toddler had a bite too :) happiness!! Here's how this one goes..

Ingredients:
1 Cup - All Purpose Flour (original recipe  11/2 Cups)
1/2 + 1/4 Cup - Quaker Oats (original recipe 1/2 cup)
1/2 Cup - Sugar (original recipe used 1 cup)
1/2 Cup - Veg' Oil (original recipe used butter)
3-4 -  Overripe Bananas
1 Tsp - Maple Syrup
1 Tsp - Baking Soda
1 - Egg (original recipe 2 eggs)


Method:
  1. Preheat oven at 180 degree C, grease a baking pan and keep aside
  2. Combine flour, oats, sugar and baking soda in a mixing bowl and keep aside
  3. In another bowl mash the bananas properly using a fork or use food processor if you must
  4. Add the oil and maple syrup to the banana puree and mix it up well
  5. Pour over the banana mixture into the dry ingredients and blend it well
  6. Transfer batter in to the greased baking pan and bale it for 30-35 minutes
  7. Cool it for about 3-4 minutes in the pan, invert cake, cut and munch away
It should be crunchy on the top but light and fluffy inside...what i love about this recipe is the abundance of goodness in its simplicity.

Enjoy!! 

2 comments:

  1. Awesome......cake looks perfectly moist.

    ReplyDelete
  2. Been long Alpana..hope you're well:)

    ReplyDelete

Thank you for stopping by. Delighted to be sharing some l-o-v-e from my kitchen with you. If you sample any of my cooking, do come back and let me know. Cheers!