I really did not expect my son to be so fussy...and i really hope it improves over time. Last week i made beetroot-banana chocolate cupcakes for his tiffin just so that there will be some input of veggies in his diet. I don't remember being such a picky eater and so i hope that the kiddo will soon grow to love his veggies and fruits and many other great food around.
Back to the cake. Definitely a healthy bite with a cup each of grated beetroot and mashed banana. As my son enjoyed this cuppy-cake i looked on with contentment. The cake turned out so light and fluffy, and smelled amazing as it baked. The scent from the combination of banana and chocolate and vanilla is always mind-blowing. Toddler happy - the mummy is indeed happy. Unfortunately/fortunately for me, the love for cakes & cookies are long gone...like kaput. I blame my hubby for this happenings in me....somehow his non-addiction to all that is sweet and fluffy in life has rubbed off on me and i do NOT like it! I want the old me to be back ;(
11/2 Cups - Plain Flour
2 Tsp - Baking Powder
1 Tsp - Baking Soda
2 Tbsp - Cocoa Powder
3/4 Cup - Veg' Oil
1/4 + 2 Tbsp - Sugar (add more if you prefer sweeter cakes)
2 - Eggs
1 Cup - Mashed Banana
1 Tsp - Vanilla Essence
1 Cup - Grated Beetroot
Preheat oven to 180 C, grease a square cake pan or cup cake pans ( your preference) and keep aside.
Sieve all the dry ingredients into a mixing bowl and keep aside.
Mix the mashed banana with the sugar and mix using a hand blender until smooth, add the oil and blend to combine.
Crack an egg at a time into the banana puree and mix to combine, add the vanilla essence, stir using a spatula or wooden spoon to combine.
Pour the wet over the dry, stir to combine and once well combined, fold in the grated beetroot.
Bake the cup cake in the preheated for 16-18 minutes or for 22 - 24 minutes if making one whole cake.