Eggless Whole Wheat Jaggery Banana Upside Down Cake

I know!The title itself is a mouthful right!! It is equally healthier as it is made of whole wheat and jaggery instead of the regular APF and sugar.I have used sugar to make the caramel though but this can also be skipped to make this cake all the more healthier.

For a long time, an upside down cake was on my mind. When one mentions upside down cake, pineapple is the fruit that comes to mind. I wanted another fruit , so used banana here. It is a slight variation from the Whole Wheat Jaggery Mini Bundts.

This is my second post in Week 1, Blogging Marathon #57 with the theme – Desserts.

I used:

For caramel :
Sugar-1/4 cup
Water- 1/4 cup

For the cake

Banana – 1 large + 1
Whole wheat flour-1 cup
Baking powder- 1/4 teaspoon
Baking Soda-1/4 teaspoon
Choco chips – a few [optional]

Wet Ingredients:


Jaggery, powdered-1/4 cup[ adjust to taste]
Oil-1/4 cup
Milk-1/2 cup
Vanilla essence-1/4 teaspoon
Water- 2 tablespoons [see note below]

Glaces cherries – for garnish

Heat a pan with the sugar and water.It will start boiling and then turn
into caramel. Take care during this step as the caramel will get burnt
if not removed from heat at the right time.The correct stage is when the
liquid turns to a dark golden color.Pour into the prepared pan[greased and dusted with flour] and spread so that it is even.Keep aside.

Slice the banana thinly and place it over the caramel layer. Place a few choco chips in between the banana slices.

Sieve together the dry ingredients.In a bowl, take
jaggery.Add milk, oil and essence and mix well till the jaggery dissolves.  Strain into another bowl.

 Mash another banana and add to the wet ingredients.

Add the sieved dry
ingredients into the wet ingredients and mix to form a lumpless batter.
Check the consistency. If it is too thick, add a teaspoon of water to
get a thick batter consistency.

Bake in a pre heated oven at 180 degree C for 20-25 minutes or till done.Check with a skewer, if it comes out clean, the cake is done. Remove from oven and let it cooll for a few minutes. Then gently invert the pan and tap lightly. The cake will ease out of the pan.Cool on a wire rack

Serve garnished with some chopped cherries.

Note:

• While mixing the dough, add water little by little and take care not to make it watery.
• The sweetness was just right with 1/4 cup jaggery. The bananas to lend their sweetness to the cake.
• I also baked 2 single serves for the kids and removed those from the oven earlier as they got done quickly.

 

This day That Year…

2014 – Jodhpuri Aloo
2013 – Eggless Marble Care
2012 – Banana Nutella Sandwich
2011 – Maavinkaai Gojju – Tangy raw mango stew

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57

Bon Appetit…