Easy Eggless Bournvita Cake

Mr. Hubby has a habit of picking up stuff on impulse which, if he doesn't like is left to my mercy to be either thrown out or remixed. Few months ago, while shopping at D Mart, he picked up two packets of Amul Pro (Amul's counterpart of Bournvita. I will refer to it as Bournvita still as people are more familiar with that brand). As expected, the Bournvita fever lasted for few days and one day he said "I realise this has too much sugar and calories. I would rather have plain milk." While a part of me was happy for his health consciousness, the other part went in the thinking mode. Now what to do with a packet and half of Bournvita left with me? I am not fond of it in my milk either. 

The baker in me then put on her thinking cap and came to the leftover Bournvita's rescue and prepared a cake!

Ironically, Mr. Hubby called the next afternoon from office, telling me that the cake was a hit with his friends and you had to see his face in the evening when I told him about the Bournvita secret! 

So, presenting my version of easy, eggless and healthy Bournvita cake!

Ingredients

Whole Wheat flour/atta - 1 1/2 Cup

Bournvita/Amul Pro - 7 heaped tablespoons

Baking Soda - 1/2 tsp

Baking Powder - 1/4 tsp

Melted Butter (i used salted) - 1/2 Cup

Condensed Milk - 1/2 Cup

Jaggery Powder - 3/4 Cup or to taste

Bananas - 3 no. overripe, mashed

Cinnamon Powder - 1/4 tsp

Vanilla Essence - 1 tsp

Lukewarm milk - 1/4 cup or as required

Chopped Walnuts - 1/2 Cup

Method - 

1. Blend together the bananas, Bournvita and Jaggery Powder into a smooth puree.

2. In a mixing bowl, take the melted butter. Add the condensed milk, vanilla essence and mix well.

3. Add the banana-Bournvita-Jaggery Powder mix and mix well to form a uniform mixture. Wet mixture is ready.

4. Grease and dust the cake tin. Pre-heat the oven to 180 degrees Celcius.

5. Sieve together the wheat flour, baking soda and baking powder.

6. Add in the cinnamon powder and mix well. Dry mixture are ready.

7. Add the dry mixture (step 6) to the wet mixture (step 3) and gently fold in using cut and fold method till the mixture achieves a batter consistency. You may add in lukewarm milk only if the batter feels very stiff. I didn't require.

8. Add the chopped walnuts and fold into the batter.

9. Transfer the batter to the greased cake tin. Level the batter and tap the tin slightly to evenly spread the batter across and remove any air. Bake at 180 degree Celcius for about 45 minutes.

10. Cool on a wire rack.

11. Once cool, cut and enjoy!

The cake lasts for 5-6 days if stored in refrigerator. But it turns out so yummy that I assure you it won't last beyond two days!

Easy Eggless Banana Marble Cake

Ever since I baked the Banana Walnut bread, Mr. Hubby and his colleagues had been demanding more of it. However, the item waiting on my wish list was Marble Cake. The situation had become so funny that each time I would request Mr. Hubby or MIL to finish off the last two leftover bananas (which had become overripe by then), they would either ask me to have them or say "Why don't you use them in a cake?" Neither could I let the bananas go bad, nor could I let go of my craving for Marble Cake.

So, the way out was best of both - Banana Marble Cake!

The best part, apart from saving life of those two bananas is that the cake is made of 100% wholewheat flour and does not require you to buy that expensive tin of Condensed Milk. You can prepare it anytime to satisfy your craving since all the ingredients are easily available all time at home. The marble effect, apart from adding to the beauty of the cake, also compliments the banana flavour.

The cake can be stored in refrigerator and enjoyed for 2-3 days however, mine didn't last more than a day!

An excellent cake, which is healthy and very fulfilling. In fact, I packed it for Mr. Hubby's snack time and he was all smiles!

Ingredients

Dry Ingredients

Wholewheat flour/Atta - 1 1/2 Cup

Cocoa Powder - 2 tbsp

Castor Sugar - 2 tbsp (for chocolate layer) + 2/3 Cup (for banana layer)

Baking Powder - 1 1/2 tsp

Baking Soda - 1 tsp

Wet Ingredients

Vanilla Essence - 1 1/2 tsp

Ripe Bananas - 2 , pureed

Warm milk - 2 tbsp

Curd - 1/2 Cup

Soft salted Butter - 1/2 Cup

Water - 2 tbsp

Method

1. In a mixing bowl, take soft butter. Add the castor sugar and beat well until the mixture becomes white and fluffy. 

2. Add the banana puree, curd and vanilla essence. Whisk well into a smooth and light mixture. 

3. Sieve together the wholewheat flour, baking soda and baking powder. 

4. In a separate bowl, take the castor sugar, cocoa powder and make a mixture using water. The consistency should be sauce like. 

5. Add the sieved dry ingredients (Step 3) to the wet ingredients (Step 2) and gently fold into a batter. The batter should be neither too thick, neither too thin. Do not over mix. I added 3 tbsp warm milk to adjust the consistency. 

6. Grease an 8" Loaf tin.

7. Add half the batter to the tin. Pat and spread well.

8. Now using a spoon, spread half of the chocolate mixture unevenly. Then, using a fork/knife/toothpick, make uneven swirls. Ensure to dig the fork/knife/toothpick deep into the batter to ensure that the chocolate mixture shows in every layer.

9. Now spread a layer of the remaining cake batter on top.

10. Finally, spread the remaining chocolate mixture on top like we did in step 8.

11. Bake in a preheated oven at 180 degree centigrade for 40-45 minutes. I first set the timer for 35 minutes as the original recipe mentioned that. But then, when I poked a knife in the cake, it didn't come out clean. So, I baked for another 10 minutes and the cake came out wow.

Unmould and cool on a wire rack for 15-20 minutes.

Enjoy with breakfast, as dessert or with tea.

The softness test...

Easy Eggless Banana Walnut Bread

Every time I go to a bakery, one thing that attracts me is Banana Walnut Bread and I always give in to the craving. A good book, a mug of coffee and a slice of Banana Walnut bread is all you need on a lazy evening. 

Thanks to motherhood, I am confined to the house these days. Few days ago, as the children went off to sleep late afternoon, I craved for that book-coffee-banana walnut bread moment. And so, the hunt began for the easy eggless recipe. 

Since I baked this bread late at night, I got to enjoy it only the next morning. I then realised that it makes for an excellent breakfast on the go. Unlike the original recipe, I used 100% wholewheat flour and was very impressed by the outcome. Also, I suggest vanilla essence if you don't like the aroma of ripe eggs (Mr. Hubby doesn't!)

The bread lasts 2-3 days if stored in an airtight container, but I can assure you it turns out to be so yum that it will get finished in a day!

Ingredients

Ripe Banana - 2 No.

Walnuts - 1/4 Cup, chopped

Castor Sugar - 5 tbsp

Melted Butter (I used salted) - 1/4 Cup

Vanilla Essence - 1 tsp (optional)

Wholewheat Flour/Atta - 3/4 Cup

Baking Soda - 3/4 tsp

Warm milk - 1/4 Cup or as required

Method

1. In a blender jar, take the banana pieces and castor sugar and blend together into a fine paste.

2. In a mixing bowl, take the melted butter. Add the mashed banana-sugar mixture, vanilla essence and beat well into a smooth and light mixture. Wet ingredients are ready.

3. Sieve together the wholewheat flour and baking soda. Dry ingredients are ready.

4. Add the dry ingredients to the wet ingredients and fold gently to mix the ingredients. Do not over mix.

5. Add the chopped walnuts and fold slightly.

6. Transfer the batter to a greased and dusted loaf tin and tap the tin once or twice to let the batter spread evenly.

7. Bake in a pre-heated oven at 180 degree centigrade for 35 minutes or until a knife comes out clean.

8. Cool for 5-10 minutes. Then loosen the sides using a knife and demould.

9. Let the bread cool for 10-15 minutes. Then, slice and serve at breakfast or tea time.

Look how soft it is...

Bon Appetit!