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Healthy Banana and Chia Seed Cake

A simple, moist and healthy banana-chia seed cake using whole-wheat flour and minimal oil — perfect for Indian kitchens and beginner bakers.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: Indian, Vegetarian
Calories: 180

Ingredients
  

Ingredients
  • 2 cups whole wheat flour
  • 2 tbsp chia seeds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large ripe bananas mashed
  • ¼ cup milk or plant-based milk
  • 3 tbsp vegetable oil or melted coconut oil
  • 2 tbsp jaggery powder or cane sugar adjust sweetness as per preference
  • 1 tsp vanilla extract (optional)

Equipment

  • Mixing bowl
  • cake pan (8 inch round or loaf pan)
  • fork or whisk

Method
 

  1. Preheat the oven to 180 °C (approx. 350 °F). Grease and flour an 8-inch cake pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the whole wheat flour, chia seeds, baking powder, baking soda and salt.
  3. 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.
  4. 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.
  5. Pour the batter into the prepared cake pan and smooth the top with a spatula or spoon.
  6. 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.
  7. 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.
  8. 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.