Beetroot Banana Jaggery Cake

An experimental task of baking a beetroot banana cake turned out successful. It is wonderfully moist and dense cake with a hint of banana flavor and richness of beets.

Ingredients
½ cup whole wheat flour
½ cup all purpose flour
¼ + 2tbsp jaggery, grated
50gm butter
1 banana, mashed
½ tsp vanilla essence
1 tsp baking powder
1 egg
pinch of nutmeg
½ tsp cinnamon powder
1 cup beetroot puree (1 cup chopped beets)

Method

• Add chopped beets to 3/4 cup water and cook till tender, add jaggery and puree it.
• Preheat the oven at 180 degrees and line a baking pan with parchment paper.
• Mix all the dry ingredients together.
• In a large mixing bowl, beat butter till soft. Add in beetroot puree, mashed banana, egg, vanilla and mix well. 
• Throw in the dry ingredients and fold everything well.
• Pour into the baking pan and bake for 60-70 minutes, or until a tooth pick inserted in the middle comes out clean.
• Remove the cake pan from the oven, and let it sit on a wire rack for 15 minutes. Remove the cake from the pan and let it cool completely on the wire rack before serving.