Sanjeevini Chocolate Banana Cake

Made with 9 types of traditional Indian millets, lentils, grains and nuts, Sanjeevini is a complete meal in itself.

This protein-rich powder when blends with delicious chocolate and nutritious banana makes the best cake ever!

Sanjeevini will soon be available at ishalife.au 🤩

Below is the recipe 👇

INGREDIENTS:

200g All purpose flour
80g Sanjeevini multigrain powder
5 medium ripe bananas
1tsp baking powder
1tsp cinnamon
1/2 tsp nutmeg
70g cocoa powder
50g chocolate chips (keep some for topping)
75g almond bids (keep some for topping)
100g Jaggery /palm sugar
110g coconut oil
1 tsp vanilla essence
2 tbs flaxseed (mixed with 2-3tbs of water)
Pinch of salt

INSTRUCTIONS:

1. Preheat the oven to 180'C. Line a loaf tin with a few drops of coconut oil and cover with baking parchment paper.

2. In a large mixing bowl, combine the flour, baking powder cinnamon, nutmeg, cocoa powder, almond bids and a pinch of salt.

3. In another bowl, mash 4 ripe bananas until smooth and combine with the jaggery, coconut oil, vanilla essence and flaxseed paste. Add a pinch of salt and whisk together until the wet ingredients are smooth. But avoid overmixing.

4. Pour the wet mixture over the dry ingredients and stir with a spatula to combine.

5. Pour the mixture into the prepared loaf tin,
smoothing it out to make sure the batter is even. Sprinkle remaining almond bids and chocolate chips on top and gently press them down.

6. Place the tin in the middle of the oven and bake for 50-60 minutes, until a bamboo skewer comes out clean.

Cover with foil after 30 minutes to avoid the top over-browning. Remove from the oven and let it rest for 15 minutes. Then remove the tin and let the bread cools off on a wire rack before slicing.