Description
This Banana Corn Flake Cake is a unique and delicious twist on classic banana cake, featuring the crispy crunch of cornflakes and the nutty richness of cashews. Made with wholesome wheat flour and ripe bananas, this easy-to-make cake is perfect for breakfast, snacks, or dessert. A great way to use up overripe bananas, this moist and flavorful cake will become a family favorite!
Ingredients
- 2 cups wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed ripe banana
- 2 cups cornflakes
- ½ cup whipped butter or ghee
- ¾ cup sugar
- 2 eggs
- ½ cup coarsely chopped cashews
Instructions
- Preheat oven to 350°F (175°C) and grease a baking pan.
- In a bowl, whisk together wheat flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, cream butter (or ghee) and sugar until fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in mashed banana until combined.
- Gradually mix in dry ingredients until just combined.
- Fold in cornflakes and cashews.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before slicing and serving.
Notes
- For extra sweetness, drizzle with honey or caramel sauce.
- Store leftovers in an airtight container at room temperature for 3 days or refrigerate for up to a week.
- Freeze individual slices for up to 3 months and reheat in the microwave for 10-15 seconds before serving.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baking
- Cuisine: American, Fusion
