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
Step-by-step instructions
Step 1 · Preheat your oven to 180°C (350°F)
Preheat your oven to 180°C (350°F). Grease a small cake tin with sunflower oil or line with parchment paper.
Step 2 · Peel and mash the ripe bananas (kele) in a mixing bowl until smooth
Peel and mash the ripe bananas (kele) in a mixing bowl until smooth.
Step 3 · Add jaggery powder (gur) and low-fat yogurt (dahi) to the mashed ba...
Add jaggery powder (gur) and low-fat yogurt (dahi) to the mashed bananas. Mix well until jaggery dissolves.
Step 4 · Pour sunflower oil into the wet mixture and stir until combined
Pour sunflower oil into the wet mixture and stir until combined.
Step 5 · In a separate bowl
In a separate bowl, sift whole wheat atta, baking powder, baking soda, cardamom powder (elaichi), and cinnamon powder (dalchini).
Step 6 · Gradually fold the dry ingredients into the wet mixture
Gradually fold the dry ingredients into the wet mixture. Do not overmix.
Step 7 · Add chopped walnuts (akhrot) if using
Add chopped walnuts (akhrot) if using. Pour the batter into the prepared tin and tap gently to level.
Step 8 · Bake for 20 minutes or until a toothpick inserted in the center com...
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool before slicing.
Why this recipe 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.
A note on tradition
Banana Cake is especially popular in South India due to the abundance of bananas. It is often prepared during festivals like Diwali and Christmas, and is a staple in Kerala homes. The use of jaggery and spices reflects Indian culinary traditions. It’s a popular homemade snack and dessert, sometimes served at family gatherings, tea parties, and school events. The recipe varies slightly across regions, with some using coconut or additional dry fruits.