Whole Wheat Eggless Banana Cake

A low-fat and low-sugar cake and is one of our favorite cake recipes, especially which comes in handy when you have to use some overripe bananas right away. The texture of this cake is very soft and the sweetener that I have used here is coconut palm sugar, which has low sugar content. You can use brown sugar if preferred.  This is an ideal evening snack with a cup of tea or coffee. I wanted to take another picture of the sliced cake but my son had other ideas. I had to turn my back only for a couple of seconds.  He tried to cut the cake for mummy and there was a big bowl of cake crumbs for us. We had to eat them with a spoon and a bowl :)


Ingredients:
1. Whole wheat flour, 1 cup. (I have used Arthur Brand Whole Wheat flour).
2.  Ripe bananas, 2.
3. Any sweetener of choice, 1/2 cup. I have used coconut palm sugar here.
4. Baking soda, 1/2 teaspoon.
5. Baking powder, 1/2 teaspoon.
6. Butter or any light flavored oils like canola oil, light olive oil etc. 1/2 cup.
7. Salt, a pinch.
8. Raisins, 1/2 cup.
9. Chopped walnuts and slivered almonds, 1/2 cup.
10. Vanilla essence, 1/4 teaspoon.

Preparation:
Mash the bananas in a bowl. Add the vanilla essence, butter or oil and beat them for a minute. Mix the flour, baking soda, baking powder, and salt separately and add them to the wet ingredients in the bowl. Mix everything along with the raisins and chopped nuts and transfer them to a greased baking dish. Garnish with chopped or slivered nuts and bake at 350 degrees in a preheated oven for 15-20 minutes until done.