How to make a whole wheat banana cake

The recipe has been updated from the original and updated as per the latest ingredients available.

A whole wheat banana cake

Ingredients:

Cake:

1 cup whole wheat flour (do not use all purpose flour)

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon vanilla

1/2 cup (2 sticks) unsalted butter, softened

1 cup (2 sticks) sugar

1/4 cup (1/2 stick) oil

1 cup mashed banana

1/4 cup plain non-dairy milk (I used soy milk)

Vanilla frosting:

1 1/2 cup heavy whipping cream (I used full fat)

3/4 cup milk (I used soy milk)

1/2 teaspoon vanilla extract

1/2 cup granulated sugar

Vanilla extract:

1/2 teaspoon vanilla extract

Frosting:

2 cups powdered sugar

2 teaspoons vanilla extract

1 teaspoon almond extract

1 teaspoon coconut extract

To Make:

  1. In a large bowl, blend all the dry ingredients.
  2. Add the wet ingredients to the dry ingredients in small batches. You will get soft and moist cake with an even thickness.
  3. Gently fold the batter with a spatula or wooden spoon. Keep the batter in a bowl or pan for 30 minutes or more.
  4. Heat the oven to 350 degrees F.
  5. Grease a 12 inch spring form pan and then pour the batter in the pan. Bake for 40 to 45 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  6. Cool completely on a wire rack.
  7. Frost the cake with the frosting and then pipe the vanilla frosting over the top of the cake.
  8. To make the frosting, in a small bowl, combine the cream and milk and set it aside.
  9. In a small bowl, whisk the vanilla extract and powdered sugar together. Set aside.
  10. In a large bowl, mix the dry ingredients.
  11. Add the wet ingredients to the dry ingredients in small batches. You will get soft and moist cake with an even thickness.
  12. Gently fold the batter with a spatula or wooden spoon. Keep the batter in a bowl or pan for 30 minutes or more.
  13. Cool completely on a wire rack.
  14. Once the cake is cooled, let it cool completely in the fridge.

Notes:

This is eggless cake recipe, therefore you can substitute regular egg for vegan egg.

The banana cake is very moist and cake is very light.

You can use any kind of banana which you prefer, in this recipe you can use brown, yellow, green or red.

You can bake this cake up to a day in advance.

For this recipe, you need a round spring form pan to make the cake. If you have a square spring form pan, the cake can be baked up to 2 days in advance.

Nutrition facts for this recipe:

Serving size is 1 slice of cake. The calorie information is for one slice of cake which comes to just 90 calories.