It’s the most wonderful time of the year! ‘Tis the season of joy, happiness and sharing! To indulge yourself and your little ones in awesome sweet treats without any guilt, I have come up with a wholesome, healthy and delicious cake recipe. I have curated this recipe in such a way that it consists of only wholesome and nutritious ingredients. It’s also a very simple, easy-to-bake recipe and I am sure it will be a great way to start your Christmas morning!
Please don’t miss to read certified nutrition expert, Dr. Frieda‘s comments on the recipe! She has as usual given a detailed input about the ingredients used in the recipe and allergy information.
Now let’s check out the ingredients and recipe!
1. Whole wheat flour – 2 cups
2. Banana – 3 nos (ripe and mashed)
3. Organic Brown sugar – 2/3 cups
4. Butter (melted) – 1 1/2 cups
5. Baking powder – 2 tea spoons
6.Whole fat milk – 1/2 table spoon
7.Salt – 1 teaspoon
8. vanilla essence – 1 teaspoon
9. Semi sweet chocolate chips – 1 cup (optional)
1. Pre-heat oven to 350 degree F.
2. Grease a bread loaf pan with butter.
3. In a large bowl add whole wheat flour, sugar, baking powder and salt.
4. In another large bowl, mix butter,bananas, milk and vanilla essence.
5. Blend banana mix into flour and stir really well and make sure the batter is in the right pouring consistency.
6. Stir in the chocolate chips (which is optional).
7. Pour batter into loaf pan and place it in the oven.
Comments by Dr. Frieda Fontaine , NDTR on Whole wheat banana cake recipe :
Banana bread is always a favorite. It’s delicious and can be nutritious when whole-wheat flour is substituted for white flour. Unlike white flour, whole-wheat flour has minerals and vitamins that haven’t been stripped away. Wheat is highly controversial because it contains a protein called gluten, which can trigger a harmful immune response in predisposed individuals. However, for people who tolerate it, whole-grain wheat can be a rich source of various antioxidants, vitamins, minerals, and fiber.
For those who are sugar conscious, especially when feeding the cake to toddlers, the recipe could be modified by decreasing the amount of brown sugar from 2/3 cup to 1/2 cup. Another option would be to add walnuts (assuming mother and toddler don’t have a tree nut allergy) and raisins or carob chips instead of chocolate chips. As with all sugary desserts, it should be eaten in moderation for adults and toddlers alike. Also, it should be given as a treat and not as a meal replacement.
I hope you find this recipe useful. If you have any questions, feel free to ask in comments or send an email to email@example.com
Note : Please refrain from using ingredients which may cause you allergic reactions.