Eggless Walnut and Banana Marble Cake

This cake uses jaggery instead of processed sugar which is made from concentrated sugar cane juice. It's a common ingredient in India and can be found in Indian supermarkets, it's not only a healthy alternative but a nutrient powerhouse with detoxifying minerals.

Ingredients

• 1 cup ripe bananas, mashed (about 2 medium bananas)

• 1 cup jaggery, finely powdered (provides a rich, caramel-like flavor)

• 1 cup gluten-free flour (such as almond or rice flour)

• 1/2 cup walnuts, chopped (adds healthy fats and crunch)

• 1 tsp baking soda

• 1 tsp baking powder

• 1/2 tsp vanilla extract

• 1/2 tsp cinnamon powder (for warmth and flavor)

• 1/2 cup milk (dairy or plant-based)

  
  

Instructions

Preheat your oven to 180°C (350°F)

In a mixing bowl, combine the mashed bananas and powdered jaggery. Mix thoroughly until you achieve a smooth consistency. This mixture should be creamy and well-blended. Then, incorporate the milk and vanilla extract into the banana mixture. Stir well until all the ingredients are combined smoothly.

In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, and cinnamon powder. Gradually incorporate this dry mixture into the wet ingredients. Stir gently until just combined. Now, fold in the chopped walnuts gently into the batter.

Reserve about 1/4 of the batter in another bowl. You can add a tablespoon of cocoa powder to this portion if you're aiming for a chocolate marble cake.

Gently swirl this reserved batter into the main mixture using a knife or spatula.

Pour the marbled batter into a greased and lined baking pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.