Healthy Banana Flour Cake
A moist, gluten-free banana flour cake that’s easy to bake at home — a healthier twist on classic banana cake with natural sweetness and good fibre.
Ingredients
Equipment
Method
- Preheat oven to 180 °C (350 °F). Grease a cake pan or loaf pan lightly with oil or line it with parchment paper.
- Peel and mash ripe bananas in a mixing bowl until smooth. Add oil, milk and jaggery (or brown sugar). Mix well until jaggery dissolves and wet ingredients combine.
- In a separate bowl, sift banana flour, baking powder, baking soda, salt and cinnamon (if using).
- Pour the dry-ingredient mix into the wet mixture. Using a spatula or spoon, gently fold until just combined. Avoid over-mixing. If batter seems too thick, add a tablespoon of milk.
- If you like, gently fold in chopped nuts or seeds for added texture.
- Pour the batter into the prepared pan. Tap the pan lightly on the counter to level the batter.
- Bake in preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing. Serve with tea or as a healthy snack.
Notes
Banana flour is naturally gluten-free and rich in resistant starch, fibre, potassium and magnesium, which supports digestion, gut health and stable energy release. :contentReference[oaicite:0]{index=0} You can sweeten mildly with jaggery instead of refined sugar for a healthier version. If you prefer a softer crumb, a little extra milk helps. Nuts or seeds add healthy fats, protein and crunch. Store the cake in an airtight container — it stays fresh for 2–3 days at room temperature or longer in fridge.