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Masala Banana Cake

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Using strong brewed masala chai rather than water in this recipe adds a fabulous spiced undercurrent to the moist banana flavor of this healthy cake.

Prep Time: Prep time: 20 min. Cook time: 55 min.
Serving Size: serves 12-16
  • 1/2 c. canola oil
  • 1 c. sugar
  • 2 eggs, slightly beaten
  • 3 medium very ripe bananas
  • 2 c. whole wheat flour
  • 1/2 c. toasted wheat germ
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. masala chai tea leaves
  • 1 c. hot water
  • 3/4 c. walnuts, pecans, or macadamia nuts, chopped coarsely
  • 1 c. powdered sugar
Brew tea in hot water and steep 5 min. Strain.
Into the mixing bowl of a stand mixer, add oil, sugar, beaten eggs, and mashed bananas. Continue blending. Sift flour with salt and baking soda and add slowly, followed by wheat germ, 1/2 c. brewed tea, and the chopped nuts. Blend until mixed. Bake in a greased Bundt pan at 350°F for 50-60 min.
When cooled, drizzle with a glaze of 1/4 c. strong brewed Masala Chai mixed with 1 c. powdered sugar.
Note: baking time can be reduced by using a 9"x13" cake pan.

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