Banana Cake is a soft, moist, and mildly sweet baked treat made using ripe bananas. It is perfect for breakfast, snacks, or tea time. Overripe bananas give the best flavor, natural sweetness, and a beautiful aroma. This simple, bakery-style recipe is beginner-friendly and needs basic pantry ingredients.
Ingredients
- Ripe bananas – 3
- Wheat flour – 1½ cups
- Jaggery powder – ¾ cup
- Oil or melted butter – ½ cup
- Eggs – 2 (OR curd – ½ cup)
- Baking powder – 1 tsp
- Baking soda – ½ tsp
- Vanilla essence – 1 tsp
- Milk – 2–4 tbsp
- Salt – a pinch
Preparation
- Preheat oven to 180°C.
- Prepare cake tin:
- Line with butter paper, OR
- Grease with oil and dust with a little flour.
- Mash bananas smoothly.
- Add jaggery, oil/butter, and vanilla. Mix well.
- Add:
- Eggs (or curd for eggless).
- Sieve wheat flour, baking powder, baking soda, and salt.
- Fold the dry ingredients gently. Add milk if needed.
- Pour the batter into the prepared cake tin.
- Bake 35–40 minutes.
- Cool completely before slicing.
Tips
- Always prepare the cake tin for easy unmolding.
- Melt jaggery if it is hard.
- Add extra milk for softer wheat cake.
- Eggs → fluffier; Curd → moist eggless.
Health Benefits
- Bananas are rich in potassium, which supports heart health and helps maintain proper muscle function.
- Natural sugars in bananas provide quick and steady energy.
- The fiber content in bananas improves digestion and promotes a feeling of fullness.
- Using whole wheat flour makes the cake healthier, higher in fiber, and helps maintain stable blood sugar levels.
- Adding eggs or curd increases protein and calcium, supporting bone and muscle strength.
- Using jaggery provides iron and essential minerals, offering natural energy and better nutritional value compared to refined sugar.