Easy to bake, moist Banana cake loaded with the goodness of whole wheat flour, sweet bananas and roasted walnuts. Try this moist, perfectly sweetened, easy whole wheat flour banana cake recipe. After trying the recipe, you won’t ever think to waste the overripe or spotty bananas. Super-moist texture, incredibly soft crumb, buttery banana, brown sugar, flavours and aroma of cinnamon make this cake irresistible. Cinnamon and banana are the best combinations; you can’t go wrong with them. Roasted walnuts add a nice crunch to the cake. You can also add raisins, dates, almonds etc., to the batter to give it more richness. You can serve this in breakfast, tea time or pack it in a lunch box; kids will surely enjoy this treat.
Utensil and Tools
- Faber Hobtop
- Prestige Fry Pan
- Borosil Glass Mixing Bowl
- USA Pan Bakeware Aluminized Steel Loaf Pan
- Borosil DIGIPRO Digital OTG
Ingredients
- 1¾ cup Whole Wheat Flour (225 gm)
- 1½ tsp Baking
- 1 tsp Cinnamon Powder
- 3 large Bananas
- â…” cup Butter (150 gm)
- 1 cup + 1 tbsp Brown Sugar (225 gm)
- 1 tsp Vanilla Essence
- 3 large Eggs
- â…” cup Walnuts (75 gm)
Video
Instructions
- Add whole wheat flour, baking powder, and cinnamon powder in a mixing bowl. Mix the dry ingredients together and set aside.
- Take a pan and roast the walnuts on low heat for 2-3 minutes. Transfer the walnuts to the chopping board and roughly chop them. Add 1 teaspoon of flour and keep them aside.
- Mash the bananas and keep them aside. You can use ripe bananas; however, overripe bananas give the best result so far as the moistness of the bread is concerned.
- Take a big mixing bowl and whisk the butter and brown sugar together until it turns thick. (Note: if using unsalted butter, then add ¼ tsp of salt to the recipe.)
- Add vanilla essence to the batter.
- Add eggs to the batter, one at a time, whisking them well after each addition.
- Mix in the mashed banana and cinnamon powder and whisk it well.
- Sift together the flour and baking powder and fold them into the batter. Don’t overmix the batter.
- Add the chopped roasted walnuts and mix.
- Pour the batter into a lined cake pan or loaf tin and sprinkle some walnuts on top of the batter. Bake in a preheated oven at 170 C for 55-60 minutes or until a skewer inserted into the centre comes out clean.
- Let the cake cool down completely on a wire rack. Cut the slices with a serrated knife into the desired thickness and serve.
- It is a freezer-friendly recipe. The loaf stays good for 4-5 days in a refrigerator. After wrapping it with cling film, you can also store it in a deep freeze. Always use an airtight container for the deep freeze. It stays good for two weeks in a deep fridge.
Nutrition
Calories: 233kcalCarbohydrates: 42gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 47mgSodium: 25mgPotassium: 261mgFiber: 3gSugar: 25gVitamin A: 93IUVitamin C: 3mgCalcium: 40mgIron: 1mg
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