There is so much happening around me I need to find my feet. The summer holidays are almost over. It hit me just yesterday that my time of keeping my younger daughter at home, like a little baby, is actually over. She starts school tomorrow. In just a few more days both of my daughters will be away at school. It took me years of juggling both of them to get there. I am finally rewarded with a few hours in the mornings which I can use for shopping, cooking and other necessary jobs. It’s going to be easier to buy groceries, vegetables, visit the tailor, clean my wardrobes, etc. After this spree I can be more available to them when they return.
As the holidays are coming to an end I find myself making more kiddy food than usual. I recently made jelly, ice candy and a couple of cakes. Banana tastes great with my morning oats cereal so I decided to try this cake which uses both the ingredients. I’ve always wanted to bake a cake using oats as I really like the dense texture. Like you can see the cake is completely white. It’s tasty and yet in some way, healthy. It doesn’t last long so you need to finish it in a day or so. That’s not a problem, I guess.
- 8 tbsp all purpose flour (maida)
- 2 tbsp oats (quick cooking)
- 1 cup sugar
- 1/2 tsp vanilla essence
- 3/4 cup milk
- 1 tsp baking powder
- 1 big banana mashed
- 1/2 cup butter
- Sieve the flour with baking powder. Set aside.
- Beat the butter with the sugar.
- Mix the mashed banana and vanilla essence.
- Mix in oats and sieved flour. Add milk (and more, if necessary).
- Pour the batter into a greased and dusted mold.
- Bake at 180 Deg C for 25 minutes.
Please Note :
You can use whole wheat flour or aata instead of all purpose flour in this recipe to make it more nutritious.