I just cannot throw away bananas which have become excessively ripe and black. It surely is adding to the calories, but I try to reduce them as much as possible in my recipes. I would usually go easy on sugar and switch to whole wheat instead of all purpose flour and reduce butter or add oil. This was one such recipe and it is came out pretty well, not at all less cal like. So try it if you have ripe bananas lying around.
Whole Wheat Banana Cake
1/4 cup unsalted butter and 1/4 cup vegetable oil
2 cups whole wheat flour/atta or use a mix of 1/2 cup all purpose and 1 and 1/2 cup whole wheat
3-4 medium very ripe bananas mashed
1/4 cup granular sugar and 1/8 cup honey
1/2 tsp cinnamon and 1/2 tsp nutmeg powder
3/4 tsp baking soda
chopped walnuts around 5-6 (optional)
Sift together the dry ingredients – flour, cinnamon, nutmeg and baking soda.
Combine the butter, vegetable oil and sugar. Beat till light.
Add eggs one by one and continue beating till very light and fluffy.
Add the mashed bananas and honey while still beating it lightly.
Now mix in the flour mixture, till combined. Add the chopped walnuts.
Bake the bread at 160C in a pre-heated oven for about an hour. If the bread starts becoming too brown, cover it with a foil and continue baking. After about 50 minutes test it with a toothpick.
The bread can be had as a toast or simply serve it with some fruits.