Banana cake / bread is one of our favourite tea time cakes. Banana itself is usually used as an egg replacer, so it is really easy to make an eggless cake with banana as the star ingredient. Last time I made it, I made it with maida and added choco chips, but now as I am trying most of my recipes with wheat flour, I also made the banana cake with wheat flour. And to keep the cake really healthy, I didn’t use choco chips but added chopped walnuts and it turned out so yum. Yes I tried a slice of the cake and loved it so much. It was not overly sweet and goes perfect with a cup of coffee. But if you like sweet cakes, you can add extra sugar as per your liking.
I also made a video for the cake in Tamil. Even if you don’t know Tamil, you can definitely understand with all the captions. Do take a look. I also baked this in my pan for my #bakingwithoutovenseries. I know so many of my readers who don’t own an oven but interested in baking. This series is for those who want to bake without oven. There is not much difference between a stove baked and OTG baked cake except for the browning on top as in stove we don’t have a heat source on top. But texture wise they are the same. I will also add some bread recipes in this series in future.
Makes a 6″ cake
Cup Used 200 ml
Ingredients:
Whole Wheat Flour – 1 cup / 100 gm
Baking Soda – 1/2 tsp
Baking Powder – 1 tsp
Banana – 2 medium / 125 gm
Oil – 1/4 cup / 50 ml
Milk – 1/2 cup / 100 ml
Vanilla Essence – 1 tsp
Vinegar / Lemon Juice – 1 tsp
Organic Cane Sugar / Brown Sugar / Jaggery Powder – 1/3 cup / 65 gm
Walnuts – 1/2 cup / 50 gm
Procedure:
Preheat pan or pressure cooker on medium low flame.
In a bowl peel the banana and mash it with a fork.
To that add in sugar, oil, milk, vanilla and vinegar.
Mix well until combined.
Mix together flour, baking powder, baking soda and sift it thrice in another bowl.
Add it to the banana mix and mix gently with a fork until combined. Do not over mix.
Now add the chopped walnuts reserving a few for the topping.
Gently fold them in.
Grease, line and dust a 6″ cake tin.
Transfer the batter and level the top.
Top it with the remaining walnuts.
Bake in the preheated pan for 40 – 50 minutes or until a tooth pick inserted comes out clean.
Cool on wire rack for 10 minutes.
Flip it out, remove the baking paper and return the cake to the wire rack.
Cool it completely before slicing.
Serve it with a cup of hot coffee or tea.
Whole Wheat Eggless Banana Walnut Cake Recipe
Ingredients
- cup Whole Wheat Flour – 1/ 100 gm
- Baking Soda - 1/2 tsp
- Baking Powder-1 tsp
- Banana – 2 medium / 125 gm
- cup Oil – 1/4/ 50 ml
- cup Milk – 1/2/ 100 ml
- Vanilla Essence-1 tsp
- Vinegar / Lemon Juice - 1 tsp
- cup Organic Cane Sugar / Brown Sugar / Jaggery Powder – 1/3/ 65 gm
- cup Walnuts - 1/2/ 50 gm
Instructions
- Preheat pan or pressure cooker on medium low flame.
- In a bowl peel the banana and mash it with a fork.
- To that add in sugar, oil, milk, vanilla and vinegar.
- Mix well until combined.
- Mix together flour, baking powder, baking soda and sift it thrice in another bowl.
- Add it to the banana mix and mix gently with a fork until combined. Do not over mix.
- Now add the chopped walnuts reserving a few for the topping.
- Gently fold them in.
- Grease, line and dust a 6″ cake tin.
- Transfer the batter and level the top.
- Top it with the remaining walnuts.
- Bake in the preheated pan for 40 – 50 minutes or until a tooth pick inserted comes out clean.
- Cool on wire rack for 10 minutes.
- Flip it out, remove the baking paper and return the cake to the wire rack.
- Cool it completely before slicing.
- Serve it with a cup of hot coffee or tea.
Could you plz let me know For OTG what will be the temp and how many mins to bake ? Thanks
Bake at 180C. The timing would be the same.
Thank you .
Hi Gayatri, I tried your recipe last week and the cake was excellent! Thank you for this!
Thank you so much for sharing. I am so glad you liked it.
Baked in my new otg and it tastes awesome , thank you
Hi Ma’am
I want to bake a 1 kg cake…so should I double the given measurements?
Can this be made without walnuts and substitute soya milk for regular milk as I want to make it for someone who has nut allergy and is lactose intolerant
Yes, you can do that.
Which rod should we heat in OTG for baking ? Also.in which shelf should we place the tray ?
Always both filaments and middle rack placement.
Can this be made with maida instead of wheat flour mam? Or using wheat flour in this cake makes it equally good?
Yes, you can. Add 30 gm of maida extra in the recipe.
Thanks Ma’am for a such nice n delicious recipe. Lately I have stopped baking because of sugar n maida in cakes. But this recipe came out perfect… With perfect sugar, texture n made me so happy having a cake without any guilt.
How I wish there wholewheat breads as well to try from your blog without sourdough..
Thank you for sharing. I am so glad to hear about that.
What a lovely bake! Do we need to coat the chopped walnuts with maida so that they don’t sink to the bottom?
No, not necessary. The batter itself is thick and heavier than the walnuts, so they won’t sink.
Thank you so much mam! Can i add chocochips too in the batter?
Yes, you can definitely add them.
Looks so yummy. Thanks for the efforts you put in. Should we powder brown sugar before adding?
If the sugar is too large granules, then better to powder it. Else not necessary. Thank you!
How does one take care of the safety valve of the Pressure Cooker if using it to bake? Does one close the Cooker as is normally done but yes, without the gasket and the whistle? Look forward to hearing from you.
While baking in cooker, you should remove gasket and the whistle.
What should be measurement to bake 9 inch cake and what should be baking time in an oven?
Double the recipe for 9″ cake. The time would increase by 10 minutes.
nice recipe how much amount of soya milk we add instead of milk
Thanks. Same quantity as milk.
Hi,
Can curd be used instead of milk and vinegar. IF YES how much should be the quantity for one cup wheat flour measurement. Thanks..
No, curd would not be the correct substitution. Try buttermilk/ diluted curd instead of milk. Same quantity as milk to be added.
Thanks ..Added diluted curd and it worked really well.Got spongy and cottony soft whole wheat with jaggery banana walnut and dark chocolate cake..
Wonderful!
Hi Ma’am…I want to bake a 1 kg cake…what measurement should be taken
Thanks & Regards,
Jennifer
THis gives you nearly 160-470 gm of cake. So double the recipe and bake in a 8″ cake tin. Add some extra nuts to get exact 1 kg.
Hi Gayathri , I want to bake a 2 kg cake . How do I go about the measurements ?
The cake batter makes almost 450 gm of final cake. So please calculate the ingredients accordingly. All ingredients should be increased proportionally.
Thank you so much Gayatri madam for such a wonderful recipe. Tried it today and came out so perfectly well.
Thank you again.
That is wonderful. Thank you so much for sharing!
hello, if I don’t want to add milk I substitute it with diluted curd ( same quantity as that of milk) stated in the recipe and no vinegar. Pls help me out
Thanks,
Yes, you can definitely do that. Just skip the vinegar.
At what temperature and time if want to bake in oven please?
If OTG, bake at 175C and if MW convection, bake at 160C.
Dear Gayathri ji,
We are experiencing high temperatures during summer and cake is giving smell in four days without refrigerator. Can you pls give any tips for longer shelf life.
Hi, I never leave my cake outside for more than 24 hours. I always refrigerate them. As we don’t use any form of preservatives, it is tough to extend shelf life.
Okay noted
Cake turned out super soft and delicious. Thank you ❤