Healthy One-Bowl Banana Cake
This banana cake is simplest to make, tastes absolutely irresistible, moist, fluffy and it is healthy. This will be the best banana cake you will ever bake. Period!!
I hate throwing overripe bananas. There is just so much you can do with those. Add it to pancakes, waffles, muffins, smoothies, cookies, the options are endless. This cake is baked time and again at my home and is one of my child’s favourite. So much so that he would not eat bananas and wait for them to over ripe so that I can make him a banana cake. 🙂
The best thing about this recipe is that it is a one-bowl cake. Also, there is no need for endless whipping of the batter. The batter gets ready in literally 5 minutes. One of the reasons I don’t mind baking this cake for my child because the recipe is totally hassle free and I love recipes that are fuss free and tastes like a million bucks. 🙂
More on this Banana Cake
I have made this cake using wholewheat flour so it is a bit healthier than traditional cakes that use all purpose flour (maida). Wheatflour gives a nice earthy, rustic flavour to this cake. I actually prefer baking it with wholewheat flour more than all purpose flour. Though wholewheat flour can make the cake a bit dense, but in this recipe I will share with you tips to make a light fluffy cake using wholewheat flour. The lightness of this cake will be very much like any other cake that uses all purpose flour.
Also, there is no refined sugar and butter in this cake. I made this cake using unprocessed cane sugar and olive oil.
Ingredients You Need
1. Bananas: The star ingredient for this cake. You would probably need 2 overripe bananas for this cake. The riper they are the sweeter it will taste.
2. Flour: Though this recipe is made with wholewheat flour but you can also use all purpose flour (maida) or use half and half of both flours.
3. Oil: I have used light olive oil in this recipe however, you can use any neutral oil. You can also use coconut oil.
4. Leavening Agents: The recipe has both baking powder and baking soda. Just make sure that they are fresh and active.
5. Nuts: While walnuts are traditionally mixed into this batter but if walnuts is not your thing, you can opt for other nuts like almonds, pecans or cashews or maybe skip it altogether.
6. Sugar: I have not used refined castor sugar. Instead I have used unprocessed cane sugar which works great. You can choose to add coconut sugar or regular sugar. Totally upto you.
7. Greek Yogurt: The tanginess of yogurt imparts a great old fashioned , crave-worthy flavour to the cake. Also, when the acidic nature of yogurt reacts with baking soda, it results in a super fluffy and moist cake. If Greek yogurt is not available, you can simply using homemade thick curd. Just remember do not use the watery part.
8. Eggs: Apart from nutrition, eggs add a brilliant texture. Most important job of eggs in cake batter is to contribute structure in the form of protein from both yolk and white. However, if you want to make this cake eggless, you can do that as well. The finished cake may slightly be shorter than expected but it will not affect the flavour and tenderness of the cake.
Substitute of Eggs:
- You can use flaxeggs as a substitute of eggs. Take 1 tbsp of coarsely ground flaxseeds and mix them in 4 tbsps of water. Let it sit for 10 to 12 minutes or till it gets a gel like consistency and use it place of 1 egg. So, if the recipe calls for 2 eggs, take 2 tbsps of flaxseeds and 8 tbsps of water.
- You can also use 1/4th cup of Greek yogurt or buttermilk or milk to replace 1 egg. So, if the recipe calls for 2 eggs, take 1/2 cup of yogurt/buttermilk/milk.
Step by Step Instructions
For detailed recipe, please jump to the recipe card below
1. Preheat the oven at 180 C ten minutes prior to baking.
2. In a large blender add 2 overripe bananas. To it add Greek yogurt, vanilla extract, eggs, oil and sugar. Blend on high speed for a minute or till everything comes together.
3. In a separate large bowl, sieve wholewheat flour 2-3 times. This step is important to incorporate more air in the flour.
4. Also sieve baking powder, baking soda and salt. Mix it all well.
5. Now add chopped walnuts to the flour. Mix them well so that walnuts are coated with flour. Do not add walnuts to wet batter because they will then spread to the bottom and not evenly spread.
6. Now make a well in the center of flour mixture and add the wet batter in 3 to 4 batches. Fold the dry ingredients to wet ingredients very well. Gently cut and fold the batter and do not mix rigorously.
7. Next fold in dark chocolate chunks (atleast 70%) or dark chocolate chips to the batter. I also like to add some on the top.
8. Line a standard 8 by 9 inch circular pan with a parchment paper or alternatively grease baking tin with oil and dust it with some flour. You can also use a rectangular pan for this cake.
9. Bake for 35 minutes or till toothpick inserted at the center comes out clean. Allow it to cool for 15 minutes in the pan. To remove the cake from the pan, simply run a blunt knife around the edges and invert on the wire rack. Tap the pan 2 or 3 times and the cake will slide out.
10. Slice the cake when it warm or has completely cooled.
Pro Tips
- Bananas: Use the yellowest of bananas. Actually, the blacker the better. Over ripe bananas are the sweetest and are perfect for baking.
- Sugar: Ensure the unprocessed sugar is smooth and fine to avoid grainy batter. You can sieve the powder to get rid of grainy bits.
- Muffins: This recipe can also be used to make muffins. It will give 10 to 12 muffins.
- Batter: If the batter looks thick, add a tbsp or 2 of Greek yogurt or water, milk or almond or coconut milk. The amount of liquid will depend upon the wholewheat flour you are using. Only add extra liquid in bits if the batter looks thick.
- Folding: Always fold the batter in cut and fold method. Do not whisk or mix the batter. This will result into a dense cake.
- Spices: If you like spiced cake, you can add 1/2 tsp of ground cinnamon, 1/4th tsp nutmeg and clove powder or simply use 1/2 tsp of pumpkin spice mix. Spiced cake tastes great in winters.
Storage
This cake stays fresh for 2 or 3 days when stored at a room temperature. Wrap the cake with a cling film or butter paper to prevent it from drying out and store it in an airtight box. You can refrigerate the cake and use it within 10 days.
Healthy One-Bowl Banana Cake
Equipment
- 1 Blender
- 1 Oven
Ingredients
Ingredients in a Blender Jar
- 1/4th cup Any Neutral Oil (light olive oil, coconut oil)
- 2 medium Overripe Bananas
- 2 medium Eggs (room temperature)
- 1/4th cup Greek Yogurt
- 1 tsp Pure Vanilla Extract
- 1/2 cup Unprocessed Sugar (palm sugar, coconut sugar)
Dry Ingredients
- 1 1/2 cup Wholewheat Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4th tsp Salt
- 1/2 cup Chopped Walnuts (optional; you can add more or skip it)
- 1/2 cup Dark Chocolate Chunks (atleast 70%)
Instructions
- Preheat the oven at 180 C ten minutes prior to baking.
- In a large blender add overripe bananas. To it add Greek yogurt, vanilla extract, eggs, oil and sugar. Blend on high speed for a minute or till everything comes together. Keep aside.
- In a separate large bowl, sieve wholewheat flour 2-3 times. Also, sieve baking powder, baking soda and salt. Mix it all well.
- Now add chopped walnuts to the flour. Mix them well so that walnuts are coated with flour.
- Now make a well in the center of flour mixture and add the wet batter in 3 to 4 batches. Fold the dry ingredients to wet ingredients very well. Gently cut and fold the batter and do not whisk in circular motion.
- Next fold in dark chocolate chunks or dark chocolate chips to the batter. I also like to add some on the top.
- Line a standard 8 by 9 inch circular pan with a parchment paper or alternatively grease baking tin with oil and dust it with some flour.
- Bake for 35 minutes or till toothpick inserted at the center comes out clean. Allow it to cool for 15 minutes in the pan.
- To remove the cake from the pan, simply run a blunt knife around the edges and invert on the wire rack. Tap the pan 2 or 3 times and the cake will slide out.
- Slice and serve when the cake is warm or has completely cooled.
Notes
- This cake works with:
- Wholewheat Flour: To avoid getting a dense cake, sieve wholewheat flour 2-3 times to incorporate more air and make it lighter.
- White Wholewheat Flour (Maida)
- A combination of wholewheat flour and white wholewheat flour
- Â If you like spiced cake, you can also add 1/2 tsp cinnamon, 1/4th tsp nutmeg and cloves powder or pumpkin spice powder.
- Always use cut and fold method to mix wet ingredients and dry ingredients. Do not use a whisk to mix.
- Requirement of liquid will depend on the quality of wholewheat flour you are using. If the batter feels thick and lumpy, you can add liquids like water, any vegan milk (almond, cashew, coconut) or cow’s milk.
This truly might be the best banana cake you’ll ever bake—moist, fluffy, and made in just one bowl! Give it a try and let me know in the comments how it turned out. Bonus points you don’t have to wash too many dishes afterward! 🎂😄
