All purpose flour – 2 cups
Quick cooking white oats – 1 cup
Salt – 1/2 tsp
Baking soda – 11/2 tsp
Margarine – 1 cup ( I used Crisco shortening)
Granulated sugar – 11/4 – 11/2 cups
Eggs – 2, large; at room temperature
Thick curd – 1/2 cup
Vanilla essence – 1 tsp
Kerala Banana / Ethapazham- 3 big
Milk chocolate chips – 1 cup, coarsely chopped
Steam cook the kerala bananas & mash them well with your potato masher. Let cool completely.
Preheat the oven to 180C. Grease a 10″ round cake tin & keep aside.
Sift together the flour, oats, baking soda & salt.
Beat together the margarine & sugar till soft & fluffy. Add the eggs one by one & beat well after each addition. Add curd, vanilla essence & the mashed banana in the same order & beat well after each addition.
Now add the sifted flour & mix gently till combined with the wet ingredients. Fold in chocolate chips. The mixture will not be loose like the ordinary cake batter.
Transfer the mixture to the greased cake tin & bake at 180C in the oven for 35 minutes.
Source:- Mrs. Lilly Babu Jose