Name: Eggless All Spice Banana Walnut Cake recipe by Prachi Garg at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 1 cup whole wheat flour; 1/2 cup all purpose flour; 1/2 cup oats (i prefer steel cut oats); 2 medium ripe bananas, mashed; 1 cup milk; 1/2 cup Sugar; 1/2 cup walnuts, roughly chopped; 12-15 raisins; 1/2 tsp soda bi carb; 3/4 tsp Baking Powder; 1 tsp vanilla essence; Pinch of salt; All Spice Powder (grind them into a fine powder); 1 medium stick cinnamon; 1/2 nutmeg; 7-8 cloves

ABOUT Eggless All Spice Banana Walnut Cake RECIPE

These banana walnut muffin cakes are decedant to core. This cake is not only eggless but uses no butter and uses milk to bring in the richness and softness to this beautiful cake .This scented cake is flavoured by the aromatic all spice which takes a simple banana cake to a whole new level.

Ingredients Serving: 8

1 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup oats (i prefer steel cut oats)
2 medium ripe bananas, mashed
1 cup milk
1/2 cup Sugar
1/2 cup walnuts, roughly chopped
12-15 raisins
1/2 tsp soda bi carb
3/4 tsp Baking Powder
1 tsp vanilla essence
Pinch of salt
All Spice Powder (grind them into a fine powder)
1 medium stick cinnamon
1/2 nutmeg
7-8 cloves

Instructions

Take 2 mixing bowls. In one, sift the dry ingredients (whole wheat, all purpose flour, salt, baking powder, soda bi carb, all spice powder) through a sieve into one of the mixing bowls and using a fork/ spoon, mix together. Add in the oats.
In the other mixing bowl, take the mashed banana and sugar. Whisk/ beat till well combined. Add in the milk and vanilla essence.Combine.
Now, taking one tablespoon at a time, add in the dry mixture to the wet mix and gently fold in one direction till all the dry mix is mixed with the wet mix and the batter is ready. Add in the chopped walnuts and raisins. Fold in.
Next, place the silicon molds in their respective lots in the cupcake tray. With an ice cream scoop or a tablespoon, fill the silicon mold to 3/4th their capacity with the batter. Top the cupcakes/tin with some oats (optional).
Bake for 17-20 minutes or till the pin inserted in the cupcakes come out clean. The cupcakes are ready.

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