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.

Recipe

Prep Time           10 minutes

Cook Time           45 minutes

INGREDIENTS

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)

INSTRUCTIONS

  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.

RECIPE NOTES

  • 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

Comments

  1. SuryakrishAugust 2, 2023 at 2:38 AM

    Wow, this Nutty Banana Cake looks divine! The way it's prepared showcases real expertise. I'd love to learn baking from a top-notch institute like "Baking Institute In Chennai." Amazing work! 🍰👨‍🍳

    ReplyDelete
  2. JackvennisaDecember 9, 2023 at 5:01 AM

    This Nutty Banana Cake recipe is a true gem for using up overripe bananas! The combination of whole wheat, jaggery, and assorted nuts creates a wholesome treat that's both nutritious and delicious. Your detailed instructions and helpful notes make it accessible for bakers of all levels. It's inspiring to see how you've turned potential food waste into a delightful dessert. I can't wait to try this recipe and savor a moist, flavorful banana cake with a hint of nuttiness. Thanks for sharing this delightful and sustainable baking idea! For more details, visit Baking Institute In Chennai

    ReplyDelete
  3. ReginakrishnanDecember 14, 2023 at 4:34 AM

    Your Nutty Banana Cake recipe is a game-changer for those overripe bananas! The use of whole wheat flour and powdered jaggery adds a wholesome touch, making it an ideal treat. The step-by-step instructions are beginner-friendly, and the inclusion of buttermilk or whey ensures a moist and soft texture. The addition of chopped nuts not only enhances the nutritional profile but also adds a delightful crunch. It's a brilliant way to tackle food waste and turn overlooked bananas into a delicious, guilt-free indulgence. Looking forward to trying this in my kitchen! For more details, visit Baking Courses In Chennai

    ReplyDelete

Post a Comment

Popular posts from this blog

Whole Wheat Chocolate Banana Loaf Cake

-
Image
A moist whole wheat chocolate banana loaf cake. This eggfree banana cake flavoured with a dash of cinnamon is perfect as a tea time snack. It is another special day. My youngest son’s first birthday. I wanted Adbhut’s first ever cake to be something he would enjoy. Here’s something with his favourite fruit. I am super happy about how this whole wheat chocolate banana loaf cake turned out. It is simple, healthy and flavourful at the same time. My home smells all warm and ‘cinnamony’. It is often thought that whole wheat bakes are dense or taste ‘aata -like’. Try this. Its soft, moist and unless you tell its wholewheat no one would guess it. Recipe Cook Time            45 minutes Servings                1 loaf INGREDIENTS 1 and 1/2 cups whole wheat flour 1 and 1/2 tsps baking powder 2 tbsps Cocoa powder 1 tsp Cinnamon powder {optional} 1/4 tsp salt 2 Ripe bananas { medium size} 3/4 cup + 1/4 cup milk 1/2 cup cane sugar 1/2 cup Oil 1/2 tsp baking soda 1/2
Read more

Mom’s Eggless Cake-Whole Wheat Version

-
Image
When I started baking, a little less than a year back, this is the recipe I played around with. Being a part of a healthy baking group made me try a whole wheat version of my mom’s classic cake. It wasn’t difficult at all because her recipe is versatile. Recipe Prep Time            20 minutes Cook Time            40 minutes INGREDIENTS 2 cups whole wheat flour 3/4 cup sugar 3/4 tsp baking soda 3/4 tsp baking powder 1 cup milk 1/2 cup Oil 1 tsp vanilla essence [or any flavour of your choice] 1 tbsp Cocoa powder [ optional] INSTRUCTIONS Pre heat the oven at 180 C for 10 minutes. Sieve the whole wheat flour, baking powder and baking soda 15-20 times. [Yup you read it right] Mix the sugar and milk together [until the sugar dissolves completely]. Add oil and beat the mixture well. [You may use your electric mixer for this. Just give it one or two churns] Add the sieved flour and fold in gently until no lumps remain. Add the essence and give it a mix. Pour into a
Read more

Mom’s Eggless Cake

-
Image
  I have had this cake since I was 5. Mom would use the little round oven and we would keep peeking into the glass top to see the cake rising. The whole house would smell deliciously warm and I don’t think we ever waited for the cake to cool down, those warm slices would disappear within minutes. Everyone remembers their first bake. Mom’s recipe introduced me into the beautiful world of baking. This is and will always be my favourite recipe. This is perfect for beginners [I baked it when I was 14 and my almost 9 year old did it brilliantly 2 weeks back]. Can’t get simpler than this now, can it? Recipe    INGREDIENTS 2 cups All purpose flour 3/4 tsp Baking soda 1 cup Milk 1/2 cup   Oil 3/4 cup Sugar 1 tsp Vanilla essence INSTRUCTIONS Pre heat the oven at 180 C for 10 minutes. Beat the milk, sugar, oil and vanilla essence together till it turns into a white creamy mix. [or you can simply put all the ingredients in an electric mixer and give it a few whips] Sieve
Read more