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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: 20 minutes plus baking time. Bake 55 minutes if using Bundt pan, less time accordingly for smaller pans. The cake is done when a skewer in the deepest segment comes out clean.
Serving Size: 12
  • 1/2 Cup canola oil
  • 1 Cup white sugar
  • 2 eggs, slightly beaten
  • 3 medium sized very ripe bananas
  • 2 cups whole wheat flour
  • 1/2 cup toasted wheat germ
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup Masala Chai tea, brewed strong!
  • 3/4 cup walnuts, pecans, or macadamia nuts
Into the mixing bowl of a stand mixer add oil, sugar, beaten eggs and mashed bananas. Continue blending. Sift flour with salt and soda and add slowly, followed by wheat germ, tea and the slightly chopped nuts. Blend until mixed. Bake in a bundt pan. When cooled, drizzle with a glaze of 1/4 cup strong brewed Masala Chai mixed with one cup confectioners sugar.

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