I made this fluffy, spongy banana cake with toasted nuts, laced with a mellow, buttery aroma for a winter brunch party. The chocolate chips and caramelized sugar just do wonders to elevate this simply amazing cake!
Serve it with some cream cheese frosting or a simple meringue for the perfect dessert to wrap up a cozy meal . It is sure to be a hit!
Fluffy, spongy banana cake with toasted nuts, laced with a mellow, buttery aroma, perfect for a winter brunch party. The chocolate chips and caramelized sugar just do wonders to elevate this simply amazing cake!
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- pinch salt
- 1/4 cup walnuts , chopped
- 1/4 cup chocolate chips
- 1/2 cup thick yogurt
- 1 1/8 cup brown sugar , or granulated white sugar
- 1/2 cup oil
- 1/2 cup milk , as required
- 2 banana , mashed with fork
- 1 tsp vanilla essence
- quick oats
- mixed nuts
Preheat the oven at 350°F / 180°C.
Grease the tin with butter or line it with parchment paper. Keep it aside.
Now, sieve all the dry ingredients except chocolate chips and walnuts, in a large mixing bowl. This will aerate the mixture, making the cake fluffy.
Mix walnut and chocolate chips with 2 tsp of aerated dry cake mixture, so a coating is formed. This will prevent them from sinking at the bottom of the cake while baking. Keep them aside.
In another bowl, take oil , sugar , yogurt, vanilla essence and mix them thoroughly. Add mashed bananas to it and mix again, till the sugar dissolves completely.
Now, slowly start adding in the dry cake mixture and fold it in gently, applying cut and fold technique.
Add a little milk, as needed. Keep in mind that it should not make the cake too runny.
In the end, add the flour coated walnuts and chocolate chips. Mix them gently.
Now, pour the batter in the greased cake tin. Garnish with some quick oats and nuts.
Put the cake in the oven and bake it on the middle rack for 35-40 minutes. To test, if the cake is done, insert a tooth pick or a small skewer and if it comes out clean, the cake is ready.
Take the cake out and let it rest for 10 minutes.
Now, remove the cake from the mold and let it sit on the cooling rack before cutting into pieces. Enjoy!!
- For a healthier version, you can even use wheat flour instead of all purpose flour.
- Adjust the sugar according to the sweetness of bananas.
- Chocolate chips and walnuts are optional.
- Add 1/2 tsp cinnamon for a vibrant flavor.
- Cake can be stored in a air tight container for 2-3 days.
- Warm the cake before serving it with ice cream.