Banana Oats Mini Bundt Cakes - with a chocolate drizzle

When life gives you over ripe bananas, bake a cake! No, seriously, In today's age when each and everything costs a bomb you don't want your hard earned money go down the drain. So  nothing should go waste. And when you see so much poverty around you when even a square meal a day seem a distant dream for so many people, prudence is necessary. I don't  know any other way of using up these odd smelling over ripe bananas, than to turn them into some cakes or muffins. Only the taste of bananas can be over whelming so I like it best to mix it with some chocolate. So here try my recipe of Banana Oats Mini Bundt Cakes - or you can simply make some muffins.

 

 

 

Ingredients:

Wheat flour - 1/2 cup

Oats - 1/4th cup - any rolled oats - dry grind into a fine powder

Cocoa powder - 1/2 cup

Eggs - 2 nos

Olive oil - 1 cup

Sugar  - 1 cup

Mashed bananas - 2 nos - the over ripe ones

Vanilla powder/ vanilla essence-  1 tsp

Baking powder - 1 tsp

Chocolate sauce - for drizzling on the cake - optional

Sprinkles - for decoration - optional

Method:


Preheat oven to 180 deg. centigrade.

Prepare bundt tins or muffin tins.

Sift together wheat flour, oats, cocoa powder and baking powder. Keep aside

Cream the olive oil and sugar together. Beat well till light and fluffy . Add the vanilla powder/essence and beat further.

Add the eggs , one at a time , beating well after each addition.

Add the mashed bananas and give it a good mix.

Now gently fold in the wheat flour mixture. Add in two batches, mix well after each addition.

Pour mixture into the prepared tins , bake for 25 - 30 mins or till done.

Drizzle some chocolate sauce and decoate with sprinkles before serving.

Notes:

• Baking time might vary from oven to oven, so please keep a check.
• A dollop of vanilla ice cream would go very well with warm cake.

 

Oats and Sunflower Seeds Cookies

I am not much of a baker as I lack patience. But once in a while I do like to whip up some goodies for my little boy. This easy oats cookies recipe caught my fancy and I perked up the health quotient by adding some sunflower seeds to it. The original recipe also called for dried cranberries but I substituted that with some raisins. It can be a good option for kiddie tiffin box too. Trust me your kid will not be able to resist the aroma of this freshly baked cookies!

Ingredients:

Sunflower seeds - 4 tbsp.

Olive oil - 2 tbsp.

Butter - 50 gms - I used Amul butter

Castor sugar - 1 cup

Egg - 1

Wholewheat flour - half a cup

Oats - 1 cup - I used the regular rolled oats that we use for breakfast

Raisins - a handful

Vanilla essence - 1 tsp

Method:

Preheat the oven to 180 deg C. Grease and line a baking tray.

Dry roast the sunflower seeds and grind into a fine paste adding 2 tbsp olive oil.

Mix together the butter and sugar until pale and creamy. Gradually beat in the egg, the mix in the wheat flour and the oats. Mix in the sunflower seeds paste, then stir in the vanilla essence and the raisins.

Place heaped tbsp full of the mixture on the baking tray, spacing them well apart.

Bake in the oven for 10 mins until golden. Leave on baking tray for a few minutes, then transfer to a wire rack to cool.

Serve warm or store for later use.

Notes:

• You could substitute raisins with any nut of your choice.
• Keep an eye while baking the cooking as they take very little time.
• Sunflower seeds could be substituted with flax seeds too.