I hate nothing more than overripe bananas! Am I the only one who no matter how many bananas I get always has at least 1 that decides to get over ripe? This happens more often than I would like, and I am not the kind of person who throws away food. So what better way to use these bananas than making banana cake. It is healthy and solves my breakfast problems! My husband loves it and it is a staple at my place. It is a great replacement for store bought cake and your kids will definitely love it!

What you will need:

How to make it:

• Preheat the oven to 350 degree F. 
• Line a baking pan with parchment paper. Grease the pan and keep it ready. 
• In a mixing bowl, sieve the whole wheat aata, baking powder, baking soda, cocoa powder, salt and instant coffee. Mix everything well and set it aside. 
• In another bowl, mash the bananas until you do not see any lumps. 
• Add oil, sweetener (I used date syrup), milk, Nutella, vinegar, and vanilla extract. Beat well for at least 5 minutes. 
• Now mix the dry ingredients into this liquid mixture and mix very well, beating for another 3 minutes at least. 
• In the end, add the fruit salt. Add the water over it to activate it and mix well. 
• Immediately pour the batter in the greased baking pan. 
• Add the cashews on the top. 
• Bake for 20-25 minutes, based on your oven setting, or until a toothpick comes out clean. 
• Cool the cake completely before cutting it (if you can resist that is!). 
• You can mix two tablespoons each of Nutella and milk and pour it on the top of the cake. 
• Enjoy your moist banana cashew cake with a cup of coffee.