Wednesday, 4 December 2013

Whole-Wheat Banana Tea Cakes

A tough week!! A maddening rush to change address and moving with a baby... Huff puff!! So in this rush and in this frenzy, I had to device a wholesome fast and quick recipe for a snack at all times for all members of this change. My sweet loving bong family needed a sweet treat and nothing was better than these oh-so-awesome banana tea cakes!!

 The idea to this recipe is not entirely mine. A very close friend of mine, I lovingly call her Suki, gave me this idea. She was baking a pudding with sugar syrup instead of just sugar. I loved it!! And I decided to try it out. It came out awesome as expected. This is actually a swirl to my earlier No Butter, No Flour, No Egg and Yet a Cake recipe, but with whole-wheat flour instead of semolina.

3 Ripe bananas (big)
1 cup whole wheat
1 tsp Sodium-bi-carbonate (baking soda)
1 tsp baking powder
3 pods of cardamom, slightly crushed
½ cup grated Coconut
½ cup Sugar
½ cup water
¼ cup Cashew nuts
2 tbsp oil
A pinch of salt


Make simple syrup out of the sugar and water and put in the cardamom pods in it to steep out its flavour in the hot syrup.

Mash the bananas well and add the soda-s, grated coconut, salt and oil to it.

Now combine the syrup and bananas, and mix in whole wheat flour ¼ cup at a time, till it reaches the perfect cake batter consistency. The addition of flour will depend on how long your syrup steeped on heat. So to get perfect fluffy cake, get it to a nice spoon dropping consistency. If you feel your batter is too thick, add another tbsp of oil. 1 cup of whole wheat was good for me and I removed my simple syrup the moment sugar was dissolved.

Oil the tea-cake moulds and pour in the mixture with a help of an ice cream scoop. You can decorate with cashews on top. As the cake doesn’t have anything which will fluff it, the nuts on top will show and get roasted beautifully in the oven.

Preheat the oven and bake for around 20-25 mins at 200 degrees c or until a knife put in centre comes out clean. Remember to always check for doneness, right at the centre. Once done, let it cool and enjoy.



  1. My mom used make these!!minus the cashew nut and cardamom..and she used sugar the syrup idea!

    1. Yup the syrup gives it a wonderfully light fluffy texture! you wont miss maida in the cake!


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