Description
A delightful and nutritious banana cake that combines comfort and health, perfect for any occasion.
Ingredients
- 3 large ripe bananas (about 1 ½ cups mashed)
- 1 ½ cups whole wheat flour (or 1 cup whole wheat and ½ cup all-purpose flour for a lighter texture, oat flour or almond flour for gluten-free)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ¼ teaspoon salt
- 2 large eggs
- ¼ cup unsweetened applesauce (substitutes: Greek yogurt or an extra ¼ cup mashed banana)
- ¼ cup maple syrup or honey (adjust for sweetness)
- ¼ cup melted coconut oil or light olive oil (or an additional ¼ cup unsweetened applesauce for an oil-free version)
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or pecans, ½ cup dark chocolate chips, ¼ cup shredded unsweetened coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan or 8×8 inch square baking pan.
- Mash the ripe bananas in a medium bowl until mostly smooth.
- Add the eggs, applesauce, maple syrup, melted coconut oil, and vanilla extract to the mashed bananas and whisk until smooth.
- Whisk together the whole wheat flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt in a separate large bowl.
- Pour the wet banana mixture into the bowl with the dry ingredients and gently fold together until just combined.
- Fold in any optional add-ins like nuts or chocolate chips.
- Pour the batter into your prepared pan and spread it evenly.
- Bake for 45-55 minutes for a loaf cake or 30-40 minutes for a square pan, checking for doneness with a toothpick.
- Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
Consider using organic maple syrup for enhanced flavor. Ensure bananas are perfectly ripe for best results.