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Wholewheat Strawberry Banana Cake

Eggless Wholewheat Banana Cake topped with fresh Strawberries

Course Dessert
Cuisine Baked Goodies
Keyword Eggless Cake, Strawberry Banana Cake, Wholewheat
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 inch Round Cake Tin
Author Manaswee

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

  1. Preheat the oven at 180 degrees Celsius for 10-15 minutes. Line your baking tin with parchment paper and keep aside.

  2. Sieve the all purpose flour, baking soda, baking powder and salt together aside.

  3. 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.

  4. Puree the Bananas and add into the wet mixture. Mix until it becomes a homogeneous mixtures and there are no big lumps.

  5. 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. 

  6. Pour in the batter into the pre-lined Cake tin and and top it with the Fresh strawberry which are cut into quarters.

  7. 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.

  8. 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.