A flying bird just told me that today is #NationalbananaDay and i thought, how can i let this day go by without baking a banana something. Lucky for me, i had some perfectly ripe bananas at hand and i jumped in joy ! Now, won’t you agree that there is nothing more comforting than a slice of that moist and yummilicious banana bread you get at the bakery? So, why not make it at home! Let’s bake some goodness today with my All spice banana walnut cake
I am going bananas for bananas. Today i woke up to some tweets on twitter cheering the #NationalBananaDay and it got me crazily excited. Somehow i could not get the banana cake bread off my head and i knew i had to bake some of these goodies for my evening snack today 🙂
For anyone who bakes often or reads about baking would probably know that banana breads are one of the easiest and almost a “no fail” cake bread out there. The best part is that banana breads are so versatile and you can do so many flavor combinations with bananas. My first banana bread was banana oatmeal breakfast slice and every time i bake it, i have to double the recipe because it gets over that soon !!
Well this new recipe is a slight variation to my Oatmeal banana bread. It does use the basic same ingredients but it has the spice and aromatic kick from the Homemade All spice and that makes all the difference in this beautifully scented cake. The upside – Healthy, hearty, eggless and wholesome ! The downside – well there is one 😛 You just can’t eat one .. hehe 🙂
All Spice Banana Walnut Cake
All Spice Banana Walnut Cake
- 1 whole wheat flour
- 1/2 cup all purpose flour
- 1/2 cup oats (i prefer steel cut oats)
- 2 medium ripe bananas, mashed
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup walnuts, roughly chopped
- 12-15 raisins
- 1/2 tsp soda bi carb
- 3/4 tsp baking powder
- 1 tsp vanilla essence
- pinch of salt
All Spice Powder (grind them into a fine powder)
- 1 medium stick cinnamon
- 1/2 nutmeg
- 7-8 cloves
Pre-heat the oven at 375 F and keep ready for baking. I am using silicon molds for baking the cupcakes. Grease the silicon molds and keep ready for pouring the batter and baking.
- Take 2 mixing bowls. In one, sift the dry ingredients (whole wheat, all purpose flour, salt, baking powder, soda bi carb, all spice powder) through a sieve into one of the mixing bowls and using a fork/ spoon, mix together. Add in the oats. Mix. Keep aside.
- In the other mixing bowl, take the mashed banana and sugar. Whisk/ beat till well combined. Add in the milk and vanilla essence.Combine.
- Now, taking one tablespoon at a time, add in the dry mixture to the wet mix and gently fold in one direction till all the dry mix is mixed with the wet mix and the batter is ready. Add in the chopped walnuts and raisins. Fold in.
- Next, place the silicon molds in their respective lots in the cupcake tray. With an ice cream scoop or a tablespoon, fill the silicon mold to 3/4th their capacity with the batter. Top the cupcakes/tin with some oats (optional). Bake for 17-20 minutes or till the pin inserted in the cupcakes come out clean. The cupcakes are ready.
As you see, baking this is a breeze and it uses so special ingredients ! The result is a delicious and wholesome cupcake. I never frost my cakes so i usually just top them with something to bring out a texture factor and oats does a perfect job of that here. The baking process roasts them and brings out the crunch which goes deliciously well with the inner moist of the cake. This cake is not even dense. Just make sure to whisk the sugar and bananas really well before adding the dry mix and your cakes would remain light and fluffy !