Wheat Flour & Banana Cake

To make a gluten-free Wheat Flour & Banana Cake, you can substitute the wheat flour with a gluten-free flour blend. Look for a blend that includes ingredients like almond flour, coconut flour, or oat flour. Additionally, ensure that all other ingredients, such as baking powder and vanilla essence, are also gluten-free.

To store leftover Wheat Flour & Banana Cake, let it cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, consider freezing individual slices wrapped in plastic wrap and then placed in a freezer-safe bag for up to 3 months.

Yes, you can substitute jaggery with other sweeteners like brown sugar, coconut sugar, or honey. If using honey, reduce the amount slightly as it is sweeter than jaggery. Keep in mind that the flavor may vary slightly depending on the sweetener you choose.

For a festive touch, serve the Wheat Flour & Banana Cake with a dollop of whipped cream or a scoop of vanilla ice cream. You can also drizzle it with chocolate sauce or serve it alongside fresh fruit like berries or sliced bananas for a delightful dessert experience.

To check if the Wheat Flour & Banana Cake is fully cooked, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If it comes out with wet batter, continue cooking for a few more minutes and check again.