3/4 cup All-Purpose flour
3/4 cup whole wheat flour (I used atta)
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
2 very ripe large banana
1/2 cup granulated sugar (I use demerara)
1 cup applesauce, unsweetened
1/4 cup (4 tbsp) butter, at room temperature
1/2 cup walnuts, chopped
4 tbsp olive oil
4 tbsp milk
50 ml buttermilk (yogurt or ricotta will do fine)
1 tsp vanilla extract
- Peel and mash the bananas in a large mixing bowl.
- Pour in the vanilla extract, and buttermilk. Whip.
- Next, add the butter and sugar, and blend them in well.
- In a separate bowl, sift together the flours, baking soda, baking powder, and salt.
- Using a large serving spoon, add spoonfuls of the sifted flour mix to the banana mix.
- As it begins to thicken, alternate by adding a teaspoon of olive oil, then milk to keep the batter moist.
- Continue until you get a smooth cake batter.
- Finally spoon in the walnuts.
- Pour the prepared batter into a cake tin that has been oiled and floured, or lined with parchment paper.
- Bake in a 350F oven for 35-45 minutes until the cake looks golden brown and a toothpick inserted in the centre comes out clean.
- Remove from the oven and let the cake sit in its pan for 10 minutes, then cool on a wire rack.
- Slice and enjoy!!
Vegan substitute: Try vegetable shortening in place of butter, and soy milk and yogurt in place of regular milk and yogurt.
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