This recipe is a nutritious and easy way to use overripe bananas.
It combines the goodness of whole wheat flour with a rich chocolate flavor.
Ingredients
Wet Ingredients
Overripe Bananas: 4 large
Powdered Sugar: 1/4 cup (adjust based on banana sweetness)
Melted Ghee or Butter: 4 tbsp
Vanilla Essence: 1 tsp
Milk: 1.5 cups (added gradually)
Dry Ingredients
Whole Wheat Flour (Aata): 2 cups
Cocoa Powder: 1/4 cup
Baking Powder: 1 tsp
Baking Soda: 1/2 tsp
Cinnamon Powder: 1/4 tsp (essential for banana flavor)
Walnuts: Chopped (for batter and topping)
Preparation Steps
1. Prepare the Wet Mix
Peel the overripe bananas and mash them thoroughly using a fork, potato masher, or blender until smooth.
Add the powdered sugar, melted ghee/butter, and vanilla essence. Mix well.
2. Sift Dry Ingredients
Place a sieve over a bowl and add the wheat flour, cocoa powder, baking powder, baking soda, and cinnamon powder.
Sift them together to ensure there are no lumps and to aerate the flour.
3. Prepare the Cake Tin
Grease a cake tin with oil or ghee.
Dust it with a little dry wheat flour, tapping out the excess. This ensures the cake releases easily without parchment paper.
4. Make the Batter
Combine the wet banana mixture with the sifted dry ingredients.
Gradually add 1 cup of milk and whisk. Add another 1/2 cup of milk as needed to reach a smooth, pouring consistency.
Fold in some chopped walnuts.
5. Baking
Pour the batter into the prepared tin and tap it on the counter to remove air bubbles.
Top generously with chopped walnuts.
Bake in a preheated oven at 180°C (350°F) for 45 to 50 minutes. Banana cakes take longer to bake than regular sponges.
6. Cooling and Serving
Once the timer goes off, let the cake cool completely in the tin.
Run a knife around the edges to loosen it, then flip it onto a plate.
Slice and serve this healthy, soft, and moist cake.
Tip: The riper the bananas, the better the flavor and natural sweetness of the cake!
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