Banana Cardamom Cake or Cupcakes Ww
Indulge in the aromatic charm of Banana Cardamom Cake or Cupcakes—a healthier, flavor-packed treat perfect for any occasion! This moist and tender dessert blends naturally sweet ripe bananas with the warm, exotic spice of cardamom and a hint of cinnamon for a delightful twist on classic banana bread. Made with unsweetened applesauce instead of butter and just the right amount of brown sugar, this recipe is a lighter, guilt-free option that doesn't skimp on taste. Whether baked as adorable cupcakes or a single-layer cake, this easy and wholesome recipe comes together in just 15 minutes of prep time and is ideal for dessert, breakfast, or a snack. Serve it as is for a naturally sweet treat, or top it with a dusting of powdered sugar or your favorite light frosting. Perfect for banana-lovers and spice enthusiasts alike, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 3 medium Ripe bananas (mashed)
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Ground cardamom
- 0.25 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.5 cups Brown sugar (packed)
- 1 teaspoons Vanilla extract
- 1 large Egg
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 350°F (175°C). If making cupcakes, line a 12-cup muffin tin with cupcake liners. If making a cake, grease and flour an 8-inch round or square baking pan, or spray with non-stick cooking spray.
In a large mixing bowl, mash the ripe bananas until smooth. Set aside.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cardamom, ground cinnamon, and salt. Set aside.
To the mashed bananas, add the applesauce, brown sugar, vanilla extract, and egg. Mix until well combined.
Gradually add the dry ingredients into the wet ingredients, folding gently with a spatula or spoon. Do not overmix; just combine until no streaks of flour remain.
If baking cupcakes, evenly divide the batter among the prepared muffin cups. If baking a cake, pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 20-25 minutes for cupcakes or 25-30 minutes for a single cake layer, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes or cake to cool in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
Serve as-is or with a dusting of powdered sugar or light frosting, if desired. Enjoy!
Nutrition Facts
Calories |
133 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 169 mg | 7% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 14.2 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
