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Banana Cake
Desserts • India
How to Make Banana Cake (Traditional & Healthy Version)
Banana Cake, popularly known as kele ka cake in many Indian households, is a delightful dessert that brings together the natural sweetness of ripe bananas with the earthy goodness of whole wheat atta. This cake is a favorite during tea-time and is often prepared for special occasions and festivals such as Diwali or birthday celebrations. Unlike traditional Western-style banana bread, Indian Banana Cake is lighter, moist, and often infused with aromatic spices like elaichi (cardamom) and cinnamon, making it a uniquely Indian treat. Banana Cake has gained popularity across India due to its simple preparation and the abundance of bananas available in tropical regions. The recipe is versatile, allowing for healthier adaptations by incorporating ingredients like jaggery (gur) instead of refined sugar and using low-fat dahi (yogurt) for moisture. It’s a great way to use overripe bananas and is loved by children and adults alike. Its soft texture and rich flavor make it a perfect dessert to serve during festive gatherings or as a wholesome snack. This healthy Indian Banana Cake recipe is vegetarian, and can be made vegan with simple swaps. It's ideal for those seeking a delicious, nutritious dessert that fits well into a calorie-conscious lifestyle. The cake is moist, aromatic, and pairs perfectly with chai, making it a wonderful addition to your Indian dessert repertoire.
Ingredients(for 1 thick slice (approx. 80g))
- 2 medium Ripe bananas (kele)
- 1 cup Whole wheat flour (atta)
- 1/3 cup Jaggery powder (gur)
- 1/4 cup Low-fat yogurt (dahi)
- 2 tablespoons Sunflower oil
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Cardamom powder (elaichi)
- 1/2 teaspoon Cinnamon powder (dalchini)
- 2 tablespoons Chopped walnuts (optional, akhrot) - optional
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a small cake tin with sunflower oil or line with parchment paper.
5 minutes
A well-greased tin ensures easy removal and prevents sticking.
- 2
Peel and mash the ripe bananas (kele) in a mixing bowl until smooth.
3 minutes
Mash bananas thoroughly for a uniform cake texture.
- 3
Add jaggery powder (gur) and low-fat yogurt (dahi) to the mashed bananas. Mix well until jaggery dissolves.
4 minutes
Mix until no jaggery lumps remain for a smooth batter.
- 4
Pour sunflower oil into the wet mixture and stir until combined.
2 minutes
Oil adds moisture, so ensure even mixing.
Why This Dish is Healthy
By using whole wheat atta and jaggery instead of maida and refined sugar, this Banana Cake is lower in calories and higher in fiber. The absence of butter and the use of low-fat yogurt make it lighter and suitable for calorie-conscious diets. It’s naturally sweetened with bananas, reducing the need for extra sweeteners. This recipe is vegetarian and can be adapted for vegan diets, making it a wholesome choice for all.
This Banana Cake is packed with dietary fiber, potassium, and vitamins from bananas. Whole wheat atta adds complex carbohydrates, aiding digestion and providing sustained energy. The use of jaggery (gur) instead of refined sugar offers minerals like iron and antioxidants. Low-fat yogurt supplies protein and calcium, while sunflower oil is heart-friendly. Walnuts (akhrot), if added, offer healthy fats and omega-3s. This dessert is nutrient-rich, supporting heart health, digestion, and immunity.
Pro Tips
- 💡Tip 1: Use very ripe bananas for maximum sweetness and flavor.
- 💡Tip 2: Sift flour and baking agents well for a fluffier cake.
- 💡Tip 3: Let the cake cool completely before slicing to avoid crumbling.
Storage & Serving
Store in an airtight container for up to 3 days at room temperature. Refrigerate for up to a week. Warm before serving for best taste.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
