Close
Photo: Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie
Active Time:15 minsTotal Time:1 hr 15 minsServings:12Jump to Nutrition Facts
Active Time:15 minsTotal Time:1 hr 15 minsServings:12
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupwhole-wheat flour¾cupall-purpose flour1 ½teaspoonsbaking powder1teaspoonground cinnamon½teaspoonbaking soda¼teaspoonground cardamom¼teaspoonsalt1cupmashed ripe banana (about 3 medium)½cupbuttermilkornonfat plain yogurt2teaspoonsvanilla extract⅓cuppacked light brown sugar4tablespoons(1/2 stick) unsalted butter, at room temperature¼cupcanolaoravocado oil2large eggs½cupchopped chocolateorchocolate chips
Cook Mode(Keep screen awake)
Ingredients
¾cupwhole-wheat flour
¾cupall-purpose flour
1 ½teaspoonsbaking powder
1teaspoonground cinnamon
½teaspoonbaking soda
¼teaspoonground cardamom
¼teaspoonsalt
1cupmashed ripe banana (about 3 medium)
½cupbuttermilkornonfat plain yogurt
2teaspoonsvanilla extract
⅓cuppacked light brown sugar
4tablespoons(1/2 stick) unsalted butter, at room temperature
¼cupcanolaoravocado oil
2large eggs
½cupchopped chocolateorchocolate chips
DirectionsPreheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray and line the bottom with parchment paper.Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, cardamom and salt in a medium bowl. Whisk banana, buttermilk (or yogurt) and vanilla in a small bowl.Beat brown sugar, butter and oil with an electric mixer in a large bowl until light and fluffy, about 2 minutes. Scrape down the sides and add eggs, one at a time, beating well after each addition. Fold in the flour and banana mixtures in 2 alternating additions, starting and ending with the flour. Gently stir in chocolate. Scrape the batter into the prepared pan.Bake the cake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool to room temperature in the pan on a wire rack, about 30 minutes. Invert the cake onto a plate and remove the parchment paper.To make aheadStore airtight at room temperature for up to 3 days.EquipmentParchment paperOriginally appeared: EatingWell Magazine, April 2022
Directions
Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray and line the bottom with parchment paper.Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, cardamom and salt in a medium bowl. Whisk banana, buttermilk (or yogurt) and vanilla in a small bowl.Beat brown sugar, butter and oil with an electric mixer in a large bowl until light and fluffy, about 2 minutes. Scrape down the sides and add eggs, one at a time, beating well after each addition. Fold in the flour and banana mixtures in 2 alternating additions, starting and ending with the flour. Gently stir in chocolate. Scrape the batter into the prepared pan.Bake the cake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool to room temperature in the pan on a wire rack, about 30 minutes. Invert the cake onto a plate and remove the parchment paper.To make aheadStore airtight at room temperature for up to 3 days.EquipmentParchment paper
Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray and line the bottom with parchment paper.
Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda, cardamom and salt in a medium bowl. Whisk banana, buttermilk (or yogurt) and vanilla in a small bowl.
Beat brown sugar, butter and oil with an electric mixer in a large bowl until light and fluffy, about 2 minutes. Scrape down the sides and add eggs, one at a time, beating well after each addition. Fold in the flour and banana mixtures in 2 alternating additions, starting and ending with the flour. Gently stir in chocolate. Scrape the batter into the prepared pan.
Bake the cake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool to room temperature in the pan on a wire rack, about 30 minutes. Invert the cake onto a plate and remove the parchment paper.
To make ahead
Store airtight at room temperature for up to 3 days.
Equipment
Parchment paper
Originally appeared: EatingWell Magazine, April 2022
Rate ItPrint
Nutrition Facts(per serving)228Calories12gFat29gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
