
Can't resist sweets but want a healthier option? Try this low-sugar, low-oil banana and nut pound cake! 🍌🍞 It uses the natural sweetness of ripe bananas 🍌 to replace some of the added sugar. The crunchy nuts and moist cake texture blend perfectly, creating a fluffy, soft cake with a slightly grainy texture. It's fragrant but not cloying. ☕ Pair it with a cup of coffee for a blissful morning or afternoon tea experience! ✨ (*๓´╰╯`๓)♡ Don't worry about leftover bananas 🍌💚, scroll down 👉 for more banana-based recipes. 📰👀 See if there's anything you like!
Materials
Low in sugar and oil, yet still incredibly delicious! This banana and nut pound cake is so fragrant! Here are the recipe steps.

🍌Mash the bananas into a puree (ripe bananas are especially suitable for desserts✔ The bananas I bought ripened quickly in the hot weather, so I froze them before using them, which gives them a richer aroma)

Add sugar and mix well.

Add eggs and corn oil and mix well.

Sift the flour and baking powder and add

Mix quickly and evenly; do not overmix.

Add chopped walnuts and pumpkin seeds, and mix well.

Pour into a mold, sprinkle with chopped walnuts and pumpkin seeds for decoration.

Bake at 180 degrees Celsius for about 45 minutes. ⏰ ⚠️ Oven temperatures vary, so adjust the time accordingly. The cake is done when a toothpick inserted into the center comes out clean. ☑️

Remove from oven, unmold, and let cool. ✔

Slice after cooling 🔪

🍞The cake is soft yet slightly crunchy, with a rich aroma that isn't cloying~ ☕ Paired with a cup of Americano, it's the perfect way to make your morning or afternoon tea bliss✨

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