WHOLE-WHEAT BANANA ALMOND MARBLE CAKE
A whole-wheat Banana Almond Marble Cake is a soft, spongy, healthy, and wholesome cake recipe. This Banana Almond Marble cake is made with 100% whole wheat flour. Its has the goodness of Banana and Almond with the high fibre of whole wheat flour. The best combination a dessert can have.
Make this Whole-wheat Banana Almond Marble Cake for your dessert. I made this Banana Marble cake during quarantine (#QUARANTINERECIPE, #LOCKDOWN, #STAYHOME, #COVID19). Its came out just lovely and kids enjoyed it a lot. When you are under lockdown and there is less movement around, high fibre foods really make a big difference. They allow a healthy gut and easy digestion.
Make this Whole-wheat Banana Almond Cake today and share your views on the recipe in the comments section. Also Like our Facebook page and Instagram Handle for more recipes and updates. Your comments motivate us to bring more such recipes to you.
Whole-wheat Banana Almond Marble Cake
Ingredients
- 2 cup whole wheat flour
- 1 3/4 cup Castor Sugar
- 1 banana ripe and mashed well
- 4 tbsp cocoa powder
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1.5 cup refined oil any flavorless oil will do
- 1/2 cup Ground almond grind with 2 tbsp sugar
- 1.5 tsp vanilla essence or Butterscotch essence
- 1/2 cup milk for consistency
- butter to grease the pan
- 1/2 tsp salt
- 3 eggs
Instructions
- Preheat the Oven at 170 degrees C. Sieve together the flour, sugar, baking powder, soda-bi-carb in a bowl.
- Sieve the almond and add to the flour mix. This step is optional.
- Mix the wet ingredients together: Beat the eggs, oil, essence, oil, banana mash, and milk in a big bowl.
- Now, as per the traditional method of stir and cut, mix the flour mix to the wet mixture slowly and gradually and mix well.
- Divide the mix into two halves. Add the cocoa powder into one half and mix well. Add milk if needed for consistency. It should be flowy but not running consistency.
- Grease the baking pan. Use a bundt cake tin for this recipe. Pour the two batters one after the other into the cake pan, making layers of the black and white mix. Tap the tin twice on the shelf to release the bubbles.
- Bake @170 degrees C for 40-45 minutes. Check by inserting a stick when done.
- Cool down on the shelf before serving.
