Walnut & Banana Eggless Cake recipe

Though banana has never been in my favorite fruit list, but I love this humble fruit in my baked goodies. When combined with some nuts it gives an irresistible taste to the baking recipes. Not to forget the in numerous health benefits it lends to the dish.

This Walnuts & Banana egg less Cake is one such baked delight I often resort to when I have banana in surplus. And this time  used the red skin variety of banana found commonly in many parts of south India. The red skin banana is supposed to be a very healthy and filling evening snack for the kids.  The slight brown hue of the cake is mainly due to the pale orange color of this banana.

Ingredients;

1/2 cup wholewheat flour
1/2 cup refined flour
1 big red skin or any other variety of banana
1/4 cup of Walnuts
2 tbsp. of Yogurt or curd
2 tbsp. of vegetable oil
3/4 cup of Castor sugar
A pinch of salt
1 tbsp of cocoa powder
A pinch of Cinnamon powder
1/4 tsp. of Baking powder
1/4 tsp. of Baking soda

The red skin variety of banana has pale orange color pulp and is very sweet in taste.

Method: Peel the banana and slice it into small pieces. Grind together the banana slices, sugar, yogurt and oil in a blender. Keep it aside.

Add the baking powder, baking soda, cocoa powder, salt and cinnamon to both the flour in a big vessel. Sift all the dry ingredients together for at least twice.

Mix the dry ingredients into the wet ingredients little by little. Mix with light hands, folding the flour mix gently into the wet ingredients.

Crush the walnuts into small chunks and add it to the batter.

Preheat the oven for 10 minutes at 180°C. Grease a rectangular tin or a round cake tin with oil and dust it with dry lour. Pour the batter into the baking tin.  Bake the cake at 180°C for 30 to 35 minutes or till the cake is done. Check the cake by inserting a knife in it, if the knife comes out clean the cake is fully balked.

I like slightly crisp and brown crust for my cakes and baked it for extra 10 minutes to get the above look.

The Walnut & banana cake is very moist and slightly dense since it has wholewheat in it.

The banana delicacy from upside down.

The walnuts in every bite gives a crunchy and scrumptious taste to this cake. You can frost this cake with Castor sugar and butter and then serve.

There are many beautiful blogs about baking and I often visit them just to enjoy the way the blog owners frost and present the baked goodies. I admire the patience and perfection shown on each and every post of theirs. Yes Deeba, Meeta, Sarah, Sunita, Angie, Soma, Aparna, Asha and Shaeen are a few of them to check out for, if you need creative ideas on baking & frosting your cake.

Note:

Replace refined flour (maida) with wholewheat flour if you want a light and fluffy cake and are ready to let go off some healthy bites
Add raisins or almonds for a different taste.
This walnut & banana egg less cake can be made without sugar if you like your cakes to be less sweet, since the sweetness of banana is good enough for it.
Muffins could be another variation give to this batter. Bake the muffins with the same batter for about 15-20 minutes at 180°C.
A very healthy food option for your kids snack box for school.

Some other baked recipes you may like at Lite Bite;