Preheat youe oven @180°C for 10 minutes. Prepare the cake tin by lining it with parchment paper or grease some oil and dust some flour over it. Shake off the excess flour.

Meanwhile, sieve all the dry ingredients whole wheat flour, baking soda, baking powder and salt three times. Keep it aside.

For wet ingredients, in another mixing bowl, put grated/mashed Bananas, sugar, oil, vanilla essence and milk. Mix everything well.

Now gradually fold the flour mix into the wet batter in two batches using cut and fold method. If required add some more milk to adjust the cake batter consistency.

Dust the chopped walnuts with little flour. Next add half of walnuts and choco chips in the batter and use rest half for toppings.

Now pour the batter into baking tin, tap it few times on the kitchen counter to release any air. Garnish with remaining chopped walnuts n Choco chips.

Bake it for 35-40 mins in pre-heated oven at 180 degrees or until a toothpick inserted in the cake comes out clean.

The timing may vary from oven to oven, so keep an eye once the time is over.

Once done leave it inside the oven for few more minutes. Take out on a cooling rack. Once cooled down completely, de mould it, slice it n enjoy this delicious cake with tea or coffee.

Storage suggestion

This whole wheat chocolate banana cake stays well for three to four days at room temperature and keeps good for a week if stored in air tight container in the refrigerator.