WHOLE WHEAT BANANA WALNUT CAKE

Banana walnut cake is my favorite. I make this very often like when I am bored or whenever we have overripe bananas. This is the cake recipe I have been following so far to bake this cake. This is a fool-proof recipe and results in a moist cake each time. I usually make a small cake preferably around 3-4 servings per cake just for the two of us. This is very ideal for portion control and it does satisfy our sweet cravings too. When using whole wheat flour for the cake, brown sugar or agave nectar is ideal instead of regular sugar or artificial sweeteners. It gives the cake a rich brown color. I have also added only ½ cup of flour and increased the nuts. The ingredients can be doubled accordingly.

INGREDIENTS:
1. Banana, 1 large.
2. Whole wheat flour, ½ cup.
3. Brown sugar, or any artificial sweetener (I have used agave nectar here), ½ cup.
4. Melted butter or oil (I have used canola oil here), ½ cup.
5. Egg, 1. (Can be substituted with 1 tablespoon of flaxseed meal diluted with 1 tablespoon of water).
6. Chopped walnuts, ½ cup.
7. Baking soda, ½ teaspoon.

PREPARATION:
Mix the flour with the baking soda in a bowl and keep aside. Add the peeled banana in another bowl and mash it into a paste with a fork. Add the oil, sweeteners, and egg to the mashed banana and mix everything well. The wet ingredients can also be added to a blender and mixed evenly; a hand blender also works perfectly for this. Now add the flour mixture to this slowly and mix everything just until there are no lumps in the cake batter. Transfer the contents to a well-oiled baking dish, add the chopped nuts on top of the batter and bake the cake for 20-25 minutes at 350 degrees. Let it cool and enjoy.