- ▢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 – chopped or any dry fruits of your choice (optional)
- Preheat your oven at 180 degrees Celsius. 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 or round cake pan
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 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 aluminum 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.