Ingredients
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1 Ripe Banana
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1/4 cup + 1 tbsp Jaggery
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4 tbsp odourless oil
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1/4 cup Sour curd
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1 tsp Vanilla essence
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1/4th cup Milk
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3/4 cup Wheat Flour
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1/2 tsp Baking Soda
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1 tsp Baking Powder
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1/4 cup Chilean Walnutsroasted and chopped
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2 tbsp Dark Chocolatechopped
About
STOP! 🛑 Throwing away those overripe bananas? You’re doing it wrong! You won’t believe this moist, café-style Walnut Banana Cake is actually GUILT-FREE! 🍌🍰 No maida, no refined sugar, and zero regrets. It’s so soft and delicious, your family won’t even know it’s healthy. The secret to that perfect crunch? I’ve used Walnuts from Chile, which are at their freshest at this time of year! Whether you have an oven or just a gas stove, you can make this today. It stays fresh in the fridge for a week (if you don’t eat it all by tonight! 😉).
Steps
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1
Done
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In a mixing bowl, mash 1 ripe banana. |
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2
Done
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Into that add 1/4 cup + 1 tbs jaggery and mix well. |
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3
Done
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Then add 4 tbs odourless oil, 1/4 cup sour curd, 1 tsp vanila essence and 1/4 cup milk - mix everything well. |
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4
Done
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For dry ingredients, take 3/4 cup Wheat Flour, 1/2 tsp Baking Soda, 1 tsp Baking Powder - sieve everything together. |
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5
Done
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Mix dry ingredients into banana mixture (wet ingredients mix). |
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6
Done
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Then add mildly roasted and coarsely chopped 1/4 cup walnuts (save some of these walnuts for garnish) and 2 tbs finely chopped dark chocolate (optional). |
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7
Done
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Mix everything well and make nice batter. |
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8
Done
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Pour this batter into well greased and lined loaf pan. |
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9
Done
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On top add some more chopped walnuts and dark chocolate. |
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10
Done
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Bake this cake at 180 degree pre-heated oven (10 minute pre-heating is important) in a middle rack for 40-45 minutes. |
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11
Done
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Note : You may bake the same cake on Gas - it will take approximately 55 minutes to bake. |
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12
Done
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Once it’s baked, let it cool down on the wire rack. |
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13
Done
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Once it comes to room temperature, remove from the tin and garnish with some icing sugar or honey. |
