Whole Wheat Banana Cake Recipe

This is a recipe of light, soft and moist banana cake without eggs. No special ingredient required. A quick eggless cake recipe made with whole wheat flour and bananas.

My little one was asking me to bake a cake for her and I was out of the ingredients; then I saw bananas laying on the counter and thought of using it up. I quickly made the batter using the bananas and the whole wheat flour along with the goodness of almonds.

The cake was liked by everyone in the family and more so by my little one. Cakes have been her favorite.

You can serve the cake with your favorite frosting or just enjoy as it is. Give it in your kid’s lunch box as a side. So try out this delicious vegan cake.

Step by step Whole wheat banana cake recipe:

1. Peel and chop 3 bananas. Mash them with a masher. You can blend the bananas as well.
   
2. To the mashed banana; add 2/3 cup oil, ½ cup sugar and 1 tsp vanilla extract.
   
3. Stir well so that the sugar dissolves.
   
4. Take 1½ cup whole wheat flour, 1 tsp baking powder, ½ tsp baking soda and a pinch of salt.
   
5. Sieve them together directly into the bowl of wet ingredients. If required, you can sieve them separately and then add them to the bowl.
   
6. Fold them until the wet and dry ingredients combine well. Add chopped almonds and cinnamon powder and fold again.
   
7. Grease the baking pan and pour the batter in it. Gently tap the pan.
   
8. Place the pan in a preheated oven. Bake it at 180 degree C or 350 degree F for 40 minutes or till tooth pick inserted in the cake comes out clean.
   
9. Let the cake cool down on a cooling rack. Slice the Banana cake when it cools down.
   
10. Serve.
    

Whole wheat banana cake recipe below:

Whole wheat banana cake recipe Prep time Cook time Total  5 min 40 min   45 min Soft and moist whole wheat flour and banana cake recipe.   AUTHOR: Monali RECIPE TYPE: Dessert CUISINE: World SERVES: 4-6 INGREDIENTS (measuring cup used, 1 cup=237 ml) Dry ingredients- 1½ cup whole wheat flour 1 tsp baking powder ½ tsp baking soda A pinch of salt Other ingredients- 3 medium to large ripe bananas ½ cup sugar 2/3 cup oil* 1 tsp vanilla extract 10 -12 Almonds, chopped or any nut of your choice 1/8 tsp cinnamon powder DIRECTION Preheat the oven at 180 degrees C. Peel and chop the bananas. Mash them with a masher or a fork. You can blend the bananas as well. Add oil, sugar and vanilla extract. Stir well so that the sugar dissolves. Take all the dry ingredients and sieve them together directly into the bowl. If required, you can serve them separately and then add them to the bowl. Fold them until the wet and dry ingredients combine well. Add chopped almonds and cinnamon powder and fold again. Grease the baking pan and pour the batter in it. Gently tap the pan. Place the pan in a preheated oven. Bake it at 180 degree C or 350 degree F for 40 minutes or till tooth pick inserted in the cake comes out clean. Let the cake cool down on a cooling rack. Slice the Banana cake when warm or cooled and serve. TIPS The oil you are using should be neutral flavored. As it may alter the taste of the cake. Here I have used vegetable oil. You can also use sunflower oil or any refined oil.    You can also add pistachios, raisins or any other nuts of your choice. You can also add chocolate chips if you like. The temperature setting varies from oven to oven. Depending on the temperature of your oven and size of your pan, the cake might take less or more time. So keep an eye after 35 minutes. The indication is that a toothpick inserted in the cake should come out clean. SERVING SUGGESTION Frost the cake with butter or cream or chocolate icing. The other way is, make whipped cream swirls on the cake slices and serve as a dessert or enjoy the cake plain as it is with evening tea.