Who says desserts have to be unhealthy?? This decadent, moist and egg-less cake is the cake of your dreams!
Eggless + whole wheat flour + oat flour + extra virgin olive oil and ripe bananas! Oh and some swirls of Nutella for that little cheat factor ;)
For all those who have not tried a Banana bread or a Banana cake before, you must try it! Flavour of ripe bananas paired with vanilla and cinnamon taste sensational in cakes.
I always talk about how important it is to eat right and fuel your body with right nutrition. This is the reason why I have so many healthy recipes on the blog revolving around salads, breakfast and quick everyday meals.
But somehow I had not tried using healthy alternatives in baking till now. This cake was an experiment to make a healthy cake using whole wheat flour , extra virgin olive oil and over-ripe bananas and needless to say, it turned out super moist and so delicious. As apprehensive as I was about using whole wheat flour instead of flour in the cake, it rose beautifully and had the perfect sponge.
Little measure of Nutella makes this healthy banana cake decadent and even more moreish. Nutella forms an amazing chocolatey crust on top of the cake which really compliments the banana flavour well. I can't begin to tell you how moist it is with the use of extra virgin olive oil, just melts in mouth. This whole wheat cake tastes even better the next day! So so good! I literally cannot stop eating it, keep reaching out to it for more. You have to try it yourself to believe me.
This cake would be perfect with tea, coffee and great for celebrations too. Since its made with whole wheat flour, you can use it for snacking and pack in your kid's lunch box too! I love having it whenever I am craving for something sweet but don't want to feel guilty later. Its a really good one bowl dessert and comes together very easily.
Soft, moist and egg-less Whole wheat and Olive oil Banana-Nutella swirl cake
Serving: 10 slices
3 ripe bananas
1/2 cup extra virgin olive oil
3/4th cup powdered sugar
1 cup whole wheat flour
1/2 cup oat flour (grind regular instant oats in processor)
1+1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon powder
1/4th cup milk (room temperature)
1 tsp vanilla essence
2-3 Tbsp Nutella
Preheat oven at 180 degrees Celsius for 10 minutes.
Grease and dust a baking dish (preferably a spring form mould) and keep aside.
Break down bananas with fork in a bowl, add olive oil and powdered sugar and whisk with the help of electric beater.
Mix all the dry ingredients- whole wheat flour, oats flour, cinnamon powder, baking soda and baking powder together in a separate bowl.
Now slowly add dry ingredients in the wet banana-oil mixture along with milk and vanilla essence and fold everything together with a rubber spatula.
Pour the cake batter in the mould.
Microwave Nutella in a small bowl for 30 seconds and add Nutella dollops(1/2 tsp each) in row pattern on the top at equal distance.
Use a skewer and run it through dollops first horizontally and then vertically to make the pattern.
Now bake the cake in oven at 180 degrees celsius for 25-30 minutes. Use a skewer to check if the cake has baked properly.
Once done,cool down the cake for 15 minutes and release from the mould.
Keep in an air-tight container and consume within 2-3 days. Do not refrigerate
If you try making this cake, don't forget to leave a comment. Also do take a picture and tag #fascinatingfoodworld on Instagram.
Looking for more desserts? Try these