Flipping through this months edition of the "Health" magazine, I came across this extremely healthy low - fat recipe of muffins, made with whole wheat flour and oats. Initially, I was slightly apprehensive to try out the recipe, as I have never used oats before for anything else, but as a breakfast cereal. Also, my earlier experiences of baking "healthy" cakes with whole wheat flour haven't been very great as the cakes almost always have turned out very dense, leading them to a very sorry end.
But then again, the healthy sound of this recipe was too hard to resist and I decided to give it a try. Instead of making muffins I put the batter in a medium sized loaf tin.
Despite my apprehensions, the cake turned out nice and moist.Toasting the oats gave the cake a great nutty flavor and the added dash of honey and cinnamon along with the strong flavor of bananas resulted in a really tasty and wholesome cake - And the best part was - that my kids loved it!
Go ahead and enjoy this healthy treat without any guilt!
1 cup mashed ripe bananas
2 tbsp oil
3 tbsp brown sugar
2 tsp honey
1/4 cup skimmed milk
3/4 tsp vanilla essence
2/3 cup whole wheat flour
3/4 cup quick cooking oats
13/4 tsp baking powder
1/2 tsp cinnamon powder
1/4 tsp salt
Preheat oven to 180 C.
In a large bowl beat the eggs lightly with a whisker.
Stir in the oil,sugar,honey,milk and the vanilla essence.
Add the mashed bananas and blend till nice and smooth.
Combine the flour,oats,baking powder,cinnamon and salt.
Add in the flour mixture into the banana mixture and stir till they are well mixed.
Spoon the batter into a greased medium sized loaf tin (approx.7.5 x 3.5 inches)
Bake at 180C for 18 to 20 minutes or till lightly browned. Insert a toothpick to check if it is done.
Cool for 5 to 10 minutes before serving.