Whole Wheat Banana Mini Cakes
It had been on my wish list to buy a square cavity brownie tray. Finally found it on Amazon. But guess what, I didn't try brownies in it, instead went ahead and made these cute mini cakes.
Had one over ripe banana languishing so gave it moksha.
The mini cakes are made with whole wheat flour, and are eggfree. For crumb topping I used homemade granola. If you don't have it readily available, feel free to use oats. Increase the sugar to 1 tbsp in that case.
These super light, super moist mini cakes are mildly sweet, so adjust the sugar as per your taste.
Yes! You can scale up the recipe to double.
You can also use the cupcake tray.
Whole Wheat Flour 3/4 cup
Baking Soda 1/2 tsp
Baking Powder 1/4 tsp
Salt 1/4 tsp
Cinnamon Powder 1/2 tsp
Ginger Powder 1/2 tsp
Banana 1 large
Coconut Oil 45 ml
Raw Sugar 50 gms
Thick Curd 1/4 cup
Homemade Granola 2 tbsp
Whole wheat flour 1 tbsp
Raw sugar 1 tsp
Coconut Oil 1 tsp
Mix all the ingredients mentioned under crumb topping and keep aside.
Mix coconut oil, and sugar using a balloon whisk.
Mix in curd.
Sieve the dry ingredients thrice. It's very important, so please don't skip this step.
Grease and dust your tray.
Pour 1/4 cup batter in each cavity.
Sprinkle crumb topping.
Bake in a preheated oven at 170 degrees Celsius for 18 to 20 minutes, until a skewer inserted comes out clean.
Remove them deftly on a wire rack to cool.
Enjoy them with a cup of tea/coffee.