The best kind of tea cake is a banana cake. This recipe is even better with overripe bananas. Whenever there are ripe bananas, I use them to make the cake and we never have any bananas that go for waste. This recipe is very simple and quick.
As you all know I share very few recipes with my readers and I do not like to use all-purpose flour for any of my recipes. I am always looking for healthier substitutes. So this Banana cake recipe uses wheat flour instead of all purpose flour and also has the goodness of Flax Seeds and Walnuts.
- 3 medium/large ripe bananas
- 1/2 cup butter at room temp.
- 3 tbsp Organic honey
- 2 eggs
- 1 1/2 cup wheat flour
- 1 tsp baking soda
- 1 tbsp Flax Seeds
- 1/2 tsp vanilla extract or vanilla seeds
- 1/2 cup walnuts
- 1/2 cup raisins (if you like)
Preheat the oven to 350 F. Grease and Flour the pan. Lightly roast the walnuts and coarsely chop them and keep aside.
In a mixing bowl, cream the butter and honey together.
Mash the bananas with a fork until the consistency is like that of baby food and add them to the batter along with 2 eggs. Mix them well.
In a separate bowl whisk together, 1 1/2 cup wheat flour, 1 tsp baking soda and flax seeds and add to the batter. Also, add 1/2 tsp of vanilla extract. Mix everything well.
Add the mixture to the prepared pan and sprinkle the chopped walnuts on top. Bake in the oven at 350 F for 30-40 mins or until a toothpick inserted into the centre comes out clean. Let the banana cake rest for 10 mins before removing from the pan.
Do try this recipe and let me know how it turns out to be. Hope you all like it. Please do share pictures of your cake with me. You can either mail it to me or DM me on Instagram. My username is stylside on Instagram.