Banana Cake

Banana cake is a relatively healthy dessert because it doesn’t require much added sugar – most of the sweetness derives from the bananas. Beyond being a healthier option than store-bought alternatives, it’s also a great way to reduce food waste. We’ve all seen those overly ripe bananas sitting in the fruit bowl that no one wants to eat but feels bad throwing away – these are the perfect ones for this recipe! If you prefer using something other than wheat flour, feel free to substitute it with spelt (whole or plain).

Between you and me, my children and husband have a sweet tooth, so this banana cake is my compromise. It satisfies their cravings while allowing me to ensure a healthier, balanced diet. Bananas are packed with essential vitamins and minerals like potassium, calcium, vitamin B6, and dietary fibre.

In short, this banana cake is my go-to treat – a healthier option that reduces food waste and brings joy to my family!

Ingredients:

(english cake)

150g	flour (our secret: I prefer spelt flour)
5g	baking powder
3g	baking soda
3	ripe bananas, mashed with a fork
25g	sugar
1	large egg, at room temperature
7g	high-quality vanilla extract
42g	vegetable oil
25g	coarsely chopped dark chocolate (I prefer 85% cocoa content)
2g	finely ground cinnamon

Instructions:

Step 1Preheat the oven to 180°C (top/bottom heat).
Step 2In a bowl, combine the dry ingredients: flour, baking powder, baking soda, and cinnamon.
Step 3In a separate bowl, mix the wet ingredients: mashed bananas, sugar, egg, vanilla extract, and oil.
Step 4Gradually add the dry ingredients to the wet mixture, stirring briefly until just combined.
Step 5Fold in the chopped chocolate gently.
Step 6Pour the batter into a greased or lined baking pan and bake for approximately 30 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs. (we do not want it too dry)

Notes, clarifications, pro tips, and more:

Muffin Option: If you prefer muffins, this recipe makes about 12 regular muffins or 6 large muffins. Line a muffin tin with paper liners. Divide the batter evenly and bake at 170°C for about 20 minutes.
Butter Substitution: For those who prefer a richer taste, replace the oil with 50 g melted butter.
Toppings: You can add a cup of your favorite toppings, such as raisins or nuts. Simply sprinkle them on top of the batter before baking.
Chocolate Substitution: If you’re not a fan of chocolate, feel free to omit it or replace it with nuts or raisins.
Toothpick test: A thin wooden stick (a thin Shashlik stick is usually the right length, I find that a tooth pick is just a little to short) is inserted into the centre of the cake and slowly pulled out. If the batter is still raw, the cake should be baked for a few more minutes. The cake is ready if the stick comes out clean or dry crumbs stick to the toothpick.