EGGLESS WHOLEWHEAT BANANA CAKE
Delicious, soft and moist cake that is ridiculously easy to make. Well, who doesn’t love a banana cake! You can eat it for breakfast, evenings as tea cake or a dinner dessert with some vanilla or chocolate icecream! I had tried lot many banana cake recipes earlier and finally felt this is the best one for the texture and taste. It is also a healthier version without maida, eggs or butter.
4 medium sized ripe bananas
1.5 cups whole wheat flour
½ cup vegetable oil
½ cup powdered sugar
1 teaspoon vanilla extract
1.5 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt - optional
10 walnut halves chopped
Dark chocolate chunks (optional)
To make it more healthier use brown sugar instead of regular powdered sugar.
You can also add a pinch of cinnamon powder and nutmeg powder to enhance flavour.
Use any type of tin available.
Do not use any flavoured oil for this. Regular refined rice bran oil or sunflower oil or canola oil will do.
Preheat the oven at 180 degrees C for 10 mins. Now peel the bananas and blend in the mixer grinder. Do not blend too much also. Blending the bananas are easier than mashing it with the fork. Use a fork to mash if there are bigger pieces even after blending.
Now add powdered sugar and vanilla extract. Add your vegetable oil and combine it well.
In another container seive your wholewheat flour, baking soda and baking powder. Now mix it in the oil and banana mixture. Combine it really well leaving no lumps. Add the walnuts and save some for topping. You can also add dark chocolate chunks for amazing flavour.
Pour this batter in a greased tin and top it with the remaining walnuts.
Now bake it at 180 degrees C for 35-40 mins and take it out of the tin when completely cooled down.