This decadent Tyrolean nut cake can be baked in a loaf pan or a fluted tube pan (like a Bundt®). If you can prevent your family from touching it, it is moist and will last for a few days. Although walnuts can also be used, hazelnuts are my personal preference.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- ⅓ cup melted butter
- 3 ripe bananas, or more to taste, mashed
- ½ cup white sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch salt
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- ½ cup coconut flakes
- ½ cup chopped walnuts
- ¼ cup unsweetened cacao nibs
- ¼ cup flax seeds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Use a wooden spoon to mix butter into the mashed bananas in a large mixing bowl. Mix in sugar, egg, and vanilla extract. Sprinkle baking soda and salt over the mixture and blend in. Add all-purpose and whole wheat flours; mix just until combined. Gently mix in coconut, walnuts, cacao nibs, and flax seeds.
- Spoon batter into the muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
- Use any type of chopped nuts you like.
Nutrition Facts
| Calories | 260 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 5 g |
| Protein | 5 g |
| Saturated Fat | 7 g |
| Sodium | 167 mg |
| Sugars | 13 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |