whole wheat banana and dates cake.

A quick and easy recipe which gives light, soft and moist cake.

I love adding fruits to my cake and banana cake is one of my favourites. And because I am on a diet and cannot have sugar and all purpose flour so I thought of making this sugarfree whole wheat banana cake. And because those poor over riped bananas were constantly looking at me for some help.

Nobody wants to have them. So if you have some over ripe bananas at home then you can easily make this delicious cake.


  • 4 riped or over riped bananas.
  • 1 1/2 cup whole wheat flour.
  • 2/3 cup refind oil.
  • 1/2 cup milk.
  • 1tsp baking powder.
  • 1/2 tsp baking soda
  • 1/2 cup rolled oats
  • 5 to 6 dates soaked and deseeded.
  • Some chopped nuts( of your choice)
  • Vanilla essence.
  • 2 table spoon honey( optional, just incase you want your cake sweeter)
  • Pinch of salt.
  • Pinch of nutmeg powder.


  • In a blender take bananas, milk, oil vanilla essence,soaked dates and honey.
  • Blend to a smooth consistency.
  • Transfer this mixture into a bowl.
  •  Sieve whole wheat flour, baking soda, baking powder and salt directly in the bowl.
  • Fold the dry ingredients into the wet ingredients very well. Fold using the cut and fold method. Do not mix.
  •  In case the batter looks very thick, then you can add some milk to have the perfect consistency.
  • Add the chopped nuts , oats and nutmeg powder and mix .
  • Pour the batter in a greased or lined loaf pan or round cake pan.
  • Tap the pan to release air bubbles.
  • Sprinkle some pumpkin and melon seeds on top.
  • Bake in a preheated oven at 180 degrees C/350 degrees F for 45 to 50 minutes or till toothpick inserted in the cake comes out clean.
  • When warm or cooled, slice and serve  with tea or coffee or as sweet dessert snack.

This Eggless banana cake is a quick and easy recipe made with whole wheat flour and bananas. Light, soft and moist banana cake. No special ingredients required.

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