Once it's ready, let it cool completely, then cover and refrigerate overnight. The taste and texture will be much better the second day.
The goodness of fruits makes this healthy recipe for Banana and Pumpkin Harvest Cake, courtesy Academy of Pastry Arts, even richer. Your kids are sure to enjoy this and it may well become a family favourite!
Ingredients:
- 240 gm oat flour
- 1 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp each: cinnamon, ginger, pumpkin pie spice
- 360 gm mashed, ripe banana
- 120 gm pumpkin puree
- 120 gm maple syrup,
- 30 gm fructose
- 110 gm skim milk
- vanilla extract
- 100 gm walnut, optional
Method:
Preheat oven to 180 C. Grease a 9×5 loaf pan and set aside. In a large mixing bowl, combine all dry ingredients. Whisk all liquid ingredients in a separate bowl, then pour wet into dry and stir to form a batter. Smooth into the prepared pan. If desired, press some extra chocolate chips into the top. Bake on the centre rack for 30 minutes. Do not open the oven door but turn off the heat and leave in for 10 additional minutes. Because ovens may vary, if it’s still undercooked after this time then just turn the heat back on and cook, checking every 5 minutes, until firm. Let cool completely, then cover and refrigerate overnight. Taste and texture will be much better the second day.
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