Whole-wheat Banana Cake!

We all love to smack our mouth with delicious cakes but sometimes avoid them since they are unhealthy. TRUE, but, but, but, I have got your back! 😛

Here, I have tried to give a healthy twist to this cake. Yes, you are right! I have made this cake using wholewheat flour. This is a small (yet, healthy) modification in my already adapted Banana-walnut Loaf.

It contains the goodness of wheat and sweetness of bananas. You need to try this at home to believe that this cake tastes even better than the usual cake made using all-purpose flour. So don’t wait, just make and enjoy a healthy and nutritious cake! 😉
Preparation Time: 20 mins

Baking Time: 25-30 mins

Baking Temperature: 180° C


3 over-ripe bananas

75 g cup powdered sugar

2 eggs

50 g softened butter

150 g wholewheat flour

1tsp baking powder

½ tsp baking soda

½ tsp cinnamon powder

Juice of ½ lemon

½ cup curd

Chopped walnuts


How to Proceed

  • Preheat the oven at 180 °C.
  • Sift wheat flour, baking powder, baking soda and cinnamon powder in a bowl and keep aside.
  • In a large mixing bowl, add powdered sugar and softened butter, beat them until fluffy using an electric beater. Into this mixture, add eggs one after other continue beating. Then add mashed bananas and lemon juice and give a quick mix.
  • Then to this wet mixture, add the already sieved dry ingredients in two lots. Fold the batter slowly and carefully such that no lumps are formed (use spatula for this process).
  • The batter will appear dry, and hence add curd into it. Fold the mixture once again.
  • Finally mix in the chopped walnuts. Pour the batter in a greased and dusted baking dish.
  • Tap the dish on a hard surface 2-3 times. Bake for 25-30 minutes (or until done). Once done, cool the dish on a wire rack for 5 minutes and let cool completely before you enjoy!!

Cooking Tip

  • After adding bananas, the mixture will appear to be curdled but don’t worry, your batter is absolutely fine. Just like you. 😉
  • Do not over fold the mixture once you add dry ingredients as the baking soda and baking powder already starts their job when they are added to the wet mixture. Yes, some science there. 😛

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