• To begin with making this healthy low fat banana cake with whole wheat flour, we need to prepare a 9x5 inch loaf pan. For this grease it with butter and dust some flour. It is ready. If using a silicon loaf mould (As I have done), no need of greasing. You can use it as it is.
• Pre heat your oven to 180 degrees. If using microwave convection mode, pre heat to 160 degrees.
• In a large mixing bowl whisk together honey, yogurt, vanilla essence, cinnamon powder, brown sugar till they are combined well. Takes about 2-3 minutes on medium speed with an electronic hand blender.
• Now add in the mashed bananas and eggs one by one. Whisk to get a smooth homogeneous mixture.
• In another mixing bowl sieve together flour, salt, baking powder.
• Mix these dry ingredients into wet ingredients (First bowl) and gently fold. Do not over mix.
• Fold in the black raisins. Our cake batter is now ready.
• Pour this batter in the prepared loaf pan and gently tap. Top with some raisins dusted with flour.
• Bake for 45-50 minutes or till a toothpick comes out clean.
• While baking if you notice that the top is getting too brown while the cake is still undercooked, then cover the pan with 2-3 layers of aluminum foil and proceed with your baking.
• Remove from oven and allow to cool on a wire rack.

Cut slices and serve.

Notes –

• We have used toned milk, but it can be substituted with coconut, almond or soya milk as per preference.
• ‘Black raisins’ can be substituted with cashew nuts, almonds, tutty fruity or whatever dry fruit you like.
• The consistency of this cake batter should be ‘Medium thick’. If it’s ‘Less’ then your cake would puff nicely at the initial baking, but after it is going to turn flat. On the other hand if the batter is ‘Too thick’, then cake won’t puff properly. Adjust it with adding little amount of milk to the batter.
• If making ‘Banana muffins’, bake at 180 degrees for 18-20 minutes or till it clears the toothpick test.