Ingredients
Equipment
Method
- Preheat the oven to 180 °C (approx. 350 °F). Grease and flour an 8-inch cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together the whole wheat flour, chia seeds, baking powder, baking soda and salt.
- In another bowl, mash the ripe bananas well. Add milk (or plant milk), oil, jaggery (or sugar) and vanilla extract if using. Mix to combine.
- Pour the wet banana mixture into the dry ingredients. Fold gently with a whisk or spoon just until everything is combined and no dry flour remains.
- Pour the batter into the prepared cake pan and smooth the top with a spatula or spoon.
- Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the centre comes out clean. Baking time can vary slightly depending on your oven.
- Remove from oven and let the cake cool in the pan for 5 minutes. Then transfer to a cooling rack (or plate) and let it cool completely before slicing.
- Slice into about 8 pieces and serve. You can enjoy as is or with a cup of chai or milk.
Notes
If you like, you can add a handful of chopped nuts or a pinch of cinnamon for flavor. Using jaggery instead of sugar makes it more nutritious and gives a subtle traditional Indian touch.
