Nigella’s Chocolate Banana Muffins are a great choice. Or her Chocolate Tahini Banana Bread. Four bananas? Banana Bread with Wholemeal Flour. What if you have five, six, or even seven bananas that are practically black and need using right now.
I bought far too many for Frozen Banana Chocolate Pudding and ended up with a glut, hence Half Wholemeal Banana Cake. The batter alone takes four bananas and three can be used to decorate (see notes).
You don’t have to use wholemeal flour, but if fibre is a consideration, go for it*. This is a forgiving cake thanks to the sheer volume of bananas. I use plain wholemeal but have had good results with wholemeal bread flour too.
I learned from Samin Nosrat that oil, rather than butter, makes for a lighter cake. I want butter in this cake though so there’s a mix of both.
* I’ve been obsessed with fibre since learning about its importance in overall health.
If you only have one banana to decorate with, cut it into coins as Just One Cookbook does.
Decorative bananas will turn brown after a few days. I brush them with lemon juice and maple syrup before baking but this doesn’t stop discoloration.
Use 225g of self-raising flour if you don’t have wholemeal flour and leave out the bicarbonate of soda.
I like the texture that chopped walnuts add but they’re completely optional.
Loosely inspired by Just One CookBook's Banana Bread.
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