Wholemeal Banana Cake
This hearty banana cake is a brilliant way to use up any overripe bananas you might have left in your fruit basket. This a favourite for weekend breakfasts in my household, so I try to keep the sugar levels down and use whole meal flour instead of plain flour to make it just a little healthier. You can always use Indian chappathi flour instead of whole meal flour if you have an Indian pantry. Make sure the bananas you use are overripe with many dark spots on the skin. The riper the bananas, the sweeter and more moist the cake is going to be.
Whole Meal Banana Cake
- Butter – 100 g
- Sugar – 100 g
- Eggs – 3
- Whole meal flour – 200 g
- Baking powder – 1 teaspoon
- Cinnamon powder – ¼ Teaspoon
- Bananas – 4
- Vanilla extract – 1 teaspoon
- Walnuts – ½ cup
- Sieve flour with baking powder and cinnamon powder; keep aside.
- Whisk together soft butter and sugar until the mixture is pale and creamy.
- Add eggs one by one, and whisk in to the butter and sugar mixture.
- Add sifted flour, mashed banana and vanilla extract and mix until combined.
- Add half of the chopped walnuts to the batter and mix.
- Spoon the batter into a greased loaf tin and sprinkle the other half of walnuts on top of the cake.
- Bake in a pre heated oven 180 degrees centigrade for 40 to 45 minutes until the cake is cooked through.
- Cool the cake inside the tin before removing to a plate and serve.