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.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.