Wholewheat Strawberry Banana Cake
I am always keen on baking healthy desserts whenever possible. Since my Coconut Cranberry Banana Bread was appreciated by everyone so much, I thought why not make a healthier version of it. Hence I baked a Wholewheat Strawberry Banana Cake last week for my Cousin’s b’day. Also the cherry on the top being an eggless cake.
Eggless baking has come effortlessly to me by sheer luck. I always try to bring out viable substitutes for eggs in baking. You would be surprised to know that bananas are great substitute for eggs. Since its almost the last leg of strawberry season, I thought why not bake something with the fresh fruits. I love how the strawberries help in cutting the sweetness of Bananas in this Wholewheat Strawberry Banana Cake.
Despite using whole wheat flour in the cake, it was soft and had a moist crumb. Gladly, it was not very dense in texture which many fear when using Whole wheat flour. Even if its not similar to a regular Sponge cake in terms of texture. Replacing all purpose flour in this recipe was not a bad decision at all.
This Wholewheat Strawberry Banana Cake is a great treat for your evening tea or coffee. Also if you are a dessert person who like to have something sweet in your breakfast, it won’t disappoint you either. Enjoy a slice of wholesome goodness with your loved ones. It will stay good for 2-3 days when refrigerated in an air-tight container. Do try the recipe out and let me know your views.
Wholewheat Strawberry Banana Cake
Eggless Wholewheat Banana Cake topped with fresh Strawberries
Ingredients
- 2 cups (256 gms) Whole Wheat Flour
- 1.5 tsp (7.5 gms) Baking Powder
- 0.5 tsp (2.5 gms) Baking Soda
- 3/4 cup Castor Sugar
- 2 medium Bananas (over-ripe and mashed)
- 1 tsp (5 ml) Vanilla Extract
- 3/4 cup (120 gms) Greek Yogurt
- 1/4 cup (60 ml) Milk
- 1/4 cup (60 gms) Softened Butter
- 100 gms Fresh Strawberry (cut into quarters)
Instructions
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Preheat the oven at 180 degrees Celsius for 10-15 minutes. Line your baking tin with parchment paper and keep aside.
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Sieve the all purpose flour, baking soda, baking powder and salt together aside.
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In a bowl, cream together the softened butter and brown sugar until its light and fluffy. It should take about 3-5 minutes. Add in the Greek yogurt and beat for another 1-2 minutes. Add the vanilla extract and mix well.
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Puree the Bananas and add into the wet mixture. Mix until it becomes a homogeneous mixtures and there are no big lumps.
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Add the flour mix in small batches alternating with milk into the wet ingredients. Lightly fold in the dry ingredients with the wet mix such that its lightly folded in.
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Pour in the batter into the pre-lined Cake tin and and top it with the Fresh strawberry which are cut into quarters.
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Bake the Wholewheat Strawberry Banana Cake in the pre-heated oven at 180 degrees Celsius for 40-45 minutes. I would recommend to set the oven timer for around 35 minutes and do the skewer test and then bake till it comes out clean.
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Once baked, let it cool completely and then cut the cake into slices and serve. Store in air tight container in the fridge for 2-3 days.
