• Flour 1 cup
  • Baking soda ¾ tsp
  • Baking powder ½ tsp • 156 kcal
  • A pinch salt
  • Powdered white sugar ¾ cup
  • Granulated white sugar ¼ cup
  • Canola oil ¼ cup
  • Large egg 1
  • Vanilla Extract ¾ tsp
  • Ripe bananas 2 large
  • Cashews 2 tbsps, chopped
  • Walnuts 2 tbsps, chopped
  • Almonds 2 tbsps, chopped
Calories refers to 100 gr of product

There is absolutely nothing to not like about this heavenly goodness with such aroma, taste, and flavors. The nutty crunch in each bite makes you gobble the entire cake in just minutes!

Of course, it is hard to resist and I doubt if this cake survives even one night in your household… and I am not even talking about the kids yet. Kids just love this cake… serve them a slice as part of their nutritious breakfast meal as it has a decent balance of nutrients, particularly the vitamins and minerals.

It is also a great way to use up all the ripened or ripening bananas in your kitchen. So, look out for the bananas in your pantry and get baking!


Preheat the oven to 175 degrees C and lightly grease a loaf pan. Peel and roughly slice the bananas in to a large bowl. Using a fork or a masher mash the bananas well so that it turns in to a smooth paste.

In a bowl, add the powdered white sugar, granulated sugar, canola oil, egg, vanilla extract, and blend everything for 10 minutes or until the mixture is light and well combined.

Add the flour, baking powder, baking soda, salt, mashed banana, chopped cashews, chopped walnuts, chopped almonds to the egg mixture, and fold everything nicely until the mixture is well combined.

Transfer the batter into the prepared loaf pan and bake it in to the preheated oven for about 30 to 35 minutes or until the banana bread cooks well at the center. Slice, serve and enjoy!


  • Make sure you move your hands in only one direction while you whisk or blend the ingredients.
  • In case you use hand blender/whisk, again make sure that the gadget moves in one circular direction only.
  • Maintain the baking temperature and you might need to keep a watch on the bread in the final minutes of baking.
  • Make sure that you carefully remove the egg shells while you break the egg.
  • A wiser technique would be to break the egg in a separate bowl first and then use that broken egg for the recipe.
  • Do not over mix the batter.

Nutritional information (per serving): 259 Calories, 10.9g Total fat (1.1g Saturated fat, 3.5g Polyunsaturated fat, 5.6g Monounsaturated fat), 23.3mg Cholesterol, 178mg Sodium, 181mg Potassium, 38.6g Total carbohydrates (1.7g Dietary fiber, 21.7g Sugars), 3.8g Protein