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
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Preheat the oven at 350°F / 180°C.
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Grease the tin with butter or line it with parchment paper. Keep it aside.
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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.
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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.
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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.
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Now, slowly start adding in the dry cake mixture and fold it in gently, applying cut and fold technique.
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Add a little milk, as needed. Keep in mind that it should not make the cake too runny.
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In the end, add the flour coated walnuts and chocolate chips. Mix them gently.
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Now, pour the batter in the greased cake tin. Garnish with some quick oats and nuts.
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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.
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Take the cake out and let it rest for 10 minutes.
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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.
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