Prep Time : 5 mins
Cook Time : 35 mins
Total Time : 40 mins
- 4 bananas (medium to large ripe or overripe) – 300 grams
- 1.5 cups whole wheat flour or 180 grams whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ½ cup regular sugar or organic unrefined cane sugar or 100 grams sugar
- ⅔ cup any neutral flavored oil (I used sunflower oil)
- 1 teaspoon vanilla extract
- 10 halved walnuts – finely chopped or any dry fruits or nuts of your choice (optional)
Preheat your oven at 180 degrees Celsius (350 degrees Fahrenheit). If using a regular oven, heat both the top and bottom elements. For a microwave convection oven, just preheat the oven.
Making cake batter
Peel and chop the bananas. Add them to a bowl and mash them with a fork. You can also use a blender to mash the bananas.
Add sugar, oil and vanilla extract.
Mix thoroughly so that the oil mixes evenly with the banana puree and the sugar dissolves.
Sieve whole wheat flour, baking soda, baking powder, salt directly in the bowl. You can also sieve these separately and then add them to the wet ingredients.
Fold the dry ingredients into the wet ingredients very well.
Add the chopped walnuts and fold again. Apart from walnuts, you can also add raisins, pistachios or any nuts and dry fruits of your choice.
Pour the batter in a greased or lined loaf pan ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).
Baking banana cake
Gently tap and shake the pan. Place the pan in the center rack if using a regular oven or otg.
Bake in the preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 45 to 50 mins or until a wooden skewer or tooth pick inserted in the cake comes out clean.
If the top of the cake starts browning then cover the top with an aluminium foil or parchment paper while baking.
When warm or cooled, gently remove the cake from the pan. Slice and serve banana cake as is with tea or coffee.