This banana cake is perfect to make with children and get the fruit in. Its easy as everything gets into a big bowl and go mash mash. You just put everything together in a bowl and mash it together. It’s the ideal recipe for using up extra ripe bananas. You can make this banana cake as a loaf cake, muffins or little cup cakes. Ideal for snack boxes, treats and play dates. A lot of people ask me if there is a difference with baking with whole wheat and I think the only response I have is try it. A friend of mine introduced me to whole wheat baking and I have never gone back.
Ingredients
- 2-4 ripe bananas
- 100g powder or castor sugar
- 130g self-raising flour
- 1 teaspoon baking powder
- 55g soft butter (Amul) Do not use white butter as it has a very strong smell
- Handful of mixed chopped nuts (optional)
- Handful of raisins / sultanas (optional)
- Bits of chocolates(optional)
- Egg (optional( we dont add egg as we are vegetarians but you could an egg if you please)
- Roasted Sunflower seeds
Method
- Pre-heat the oven to 180 degrees or if you have a convection then put it on cake it will automatically take it to 180 degrees.
- Grease and line a loaf tin or put muffin cases in a bun tray
- Put everything into a bowl and mash it all together
- Put the mixture in the loaf tin / muffin cases
- Add the sunflower seeds on top as garnish. never fill the batter to the brim that it over spills when fully baked.
- Bake in the loaf tin for 35-40 minutes or in the muffin cases for 15-20 minutes. The banana cake is cooked when a knife poked into the center comes out clean and does not stick. Leave to cool.
Let us know if you feasted on banana cakes or not and whether you did figure out they were whole wheat at all.
Parul Gupta
