If you are a banana lover, this recipe is definitely for you🎂 Me and my daughter, we both love bananas.
I could remember my cousin sister remembering me once that I used to eat banana along with sugar when I was small. This habit stays with me because I like all banana recipes. My daughter inherited the same gene from me.
If you have ripened bananas at home, just go for this recipe. You get a dense, moist, soft banana cake along with the crunchiness of nuts out of this recipe.
When you bake this cake at home, you can sense a very good aroma of banana and cinnamon. My daughter visited the kitchen again and again to check if it’s ready.
Normally I would like to add nuts to most of my cake recipes. Nuts along with banana is the perfect combination. I have used walnuts in this recipe. You can use any variety of nuts you have at home.
I baked this cake using wheat flour. You can also use all-purpose flour, self-raising flour to bake the cake. In that case, half cup of oil should be sufficient. This cake can be stored in an airtight container in refrigerator for 3 to 4 days.
The whole family would love this perfect wheat flour banana and nuts cake❤
- Ripened banana- 2
- Wheat flour- 2 cups
- Sugar- 1 cup
- Vegetable oil- 3/4th cup
- Milk- 1 cup
- Eggs- 2
- Baking powder- 2 tsp
- Salt- 1/4th tsp
- Cinnamon- 1/2 tsp
- Walnuts- 1/2 cup
- Vanilla essence- 1 tsp.
Keep the eggs in room temperature. Pre-heat the oven to 375 degrees.
- The cooking time varies from oven to oven.
- Hand whisk or an electric beater can be used to make this cake.