Nutty Banana Cake


The over ripe bananas at my place would always end up in the bin. This of course was before I started baking.

This moist cake made with whole wheat, pureed bananas, powdered jaggery and some crunchy nuts is a perfect treat for the little ones.

So next time you have those mushy bananas (that no one is ready to even look at ) you know what to do.

Happy baking.


Prep Time           10 minutes

Cook Time           45 minutes


1 cup Banana puree

1/2 cup powdered jaggery

1 cup buttermilk [ see notes]

1/4 cup Oil

1 and 3/4 cups whole wheat flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp vanilla essence

1/4 cup chopped nuts (Almonds and walnuts)


  1. Pre-heat the oven at 180 C for 10 minutes.
  2. Sift the whole wheat flour, baking powder, baking soda and salt together. Set aside.
  3. Whisk the powdered jaggery, buttermilk and oil together until well combined. [Or like me give it a couple of churns in your regular electric mixer]
  4. Mix in the banana puree and vanilla essence.
  5. Pour the wet ingredient mix into the sifted flour and fold in the batter gently until no lumps remain. [The batter would be quite thick]
  6. Throw in half the chopped nuts and give it just a slight mix.
  7. Spoon the batter into a greased baking dish and smooth the top with a spatula. [An 8 inch round tin / a small loaf tin would be sufficient for the above recipe]
  8. Top with rest of the chopped nuts.
  9. Tap the baking tin once or twice on the kitchen counter to level the batter and for allowing any air bubbles to escape.
  10. Bake in the pre heated oven at 180 C for 40-45 minutes or until the skewer inserted comes out clean.
  11. Transfer onto a wire rack after 10 minutes and allow to cool completely before slicing.


  • Oven temperature and time may vary. Check on your cake after 30-35 minutes of baking.
  • I used 3 medium sized over ripe bananas to make 1 cup of banana puree.
  • I prefer cakes that are slightly less sweet. If you like it sweeter, you may increase the amount of powdered jaggery by 1/4 cup.
  • In case the jaggery you use needs to be cleaned, dissolve it in the buttermilk and then filter the liquid to remove any impurities. Proceed with the rest of the steps as it is.
  • I used the 'buttermilk' that was left after I churned butter. You can substitute it with whey water [residual liquid left after making cottage cheese/curd cheese] or simply milk or a mixture of milk and curd. I find that buttermilk and whey are excellent options for a moist soft cake. 

Posted originally on MAY 19, 2016


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