Banana Cake Recipe: Eggless Banana Cake that is extremely moist. Dust it with powdered sugar and serve with a cup of coffee! When you’re craving something sweet, this is the perfect snack cake to make.
Banana Cake is a delicious vegan one-bowl recipe made with mashed ripe bananas and whole wheat flour. This quick and easy eggless banana cake recipe is refreshingly light, pillowy soft, and incredibly moist, making it a healthier alternative to traditional cakes.
One simple rule to follow when baking with bananas is to use ripe bananas.
When you use ripe bananas (those with nice brown spots all over), you get two things: one, an intense banana flavour, and two, it helps you cut down on sugar because these bananas are pretty sweet on their own, so you can easily cut down on sugar in your baked goods.
Using fresh, firm bananas is a no-no!
This eggless banana cake is super moist, not overly sweet, and the ideal way to celebrate my birthday this year. You’d never guess it’s egg-free because it’s so soft and moist from the oil, bananas, and yoghurt.
A flavoured cake recipe made with banana as the main ingredient and other traditional cake recipe ingredients In addition, this recipe uses atta or wheat flour rather than the traditional all-purpose flour, making it a healthier option. There are several ways to prepare the cake, including cupcakes, muffins, and even steam cake, but this recipe uses a traditional baking method.
In general, banana cake is made with maida/plain flour and an egg as the main ingredient to give it shape and texture. Cakes can, however, be made without the egg and with wheat flour to make them healthier. As a result, these cakes can also be served for breakfast and are not limited to being a dessert recipe.
In addition, I’d like to offer some suggestions and tips for this eggless banana cake recipe. First and foremost, if you want to make an authentic recipe, I recommend substituting maida or plain flour for the wheat flour. You should be fine using the same amount as wheat flour. Second, I always recommend using ripe bananas for this recipe rather than raw bananas because they have less flavour. Finally, icing is not required for this cake, which can be served as is by simply warming it. If you want to make this recipe for another occasion, you can try my black forest or chocolate cake recipes.
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Banana Cake Recipe:
Banana Cake Recipe
- 4 bananas (medium to large ripe or overripe) 300 grams
- 1.5 cups whole wheat flour or 180 grams whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
- 1/2 cup regular sugar or organic unrefined cane sugar 100 grams sugar
- 2/3 cup any neutral flavored oil (I used sunflower oil)
- 1 tsp vanilla extract
- 10 halved walnuts – chopped or any dry fruits of your choice (optional)
- Preheat your oven to 180° Celsius (350 degrees Fahrenheit). If you're using a standard oven, make sure to heat both the top and bottom elements. Simply preheat the oven for a microwave convection oven.
Making Cake Batter
- Bananas should be peeled and chopped. Mash them with a fork in a mixing bowl. You can also mash the bananas in a blender.
- Combine the sugar, oil, and vanilla extract in a mixing bowl.
- Mix thoroughly so that the oil and banana puree are evenly combined and the sugar dissolves.
- In a separate bowl, sift together the whole wheat flour, baking soda, baking powder, and salt. Sieve these separately and then add them to the wet ingredients.
- Fold the dry ingredients thoroughly into the wet ingredients.
- Fold in the chopped walnuts once more. In addition to walnuts, you can add raisins, pistachios, or any other nuts and dry fruits of your choice.
- Pour the batter into a greased or lined loaf pan (7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 4 x 2.5 inches) (7.5 x 2 inches).
Baking Banana Cake
- Gently shake and tap the pan. If using a regular oven or otg, place the pan on the centre rack.
- Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 45 to 50 minutes, or until a wooden skewer or tooth pick inserted into the cake comes out clean.
- If the top of the cake begins to brown, cover it with aluminium foil or parchment paper while baking.
- When the cake is warm or cool, gently remove it from the pan. Slice and serve the banana cake with tea or coffee as is.
- Batter: The batter for this banana cake is medium-thick. Depending on the quality or texture of the flour, you may need to add liquids such as water, almond milk, or lite coconut milk if the batter appears to be too thick.
- Flour: In place of whole wheat flour, you can easily substitute all-purpose flour in the same amount. Both atta (whole wheat flour used to make roti) and whole wheat flour available in the United States and Europe work well in this recipe.
- Folding: To make the batter, use the cut and fold method. Mix the ingredients without using a whisk.
- Baking: Baking time will vary depending on the temperature of your oven and the size of your pan. Keep in mind that the temperature varies from oven to oven. A toothpick inserted into the banana cake should come out completely clean.
- Oil: You can use sunflower oil or any other oil that has a neutral flavour. You can also use olive or coconut oil.
- Vegetarian Option: You can use butter instead of oil if you are a vegetarian. Melt the butter and add it in the same proportion as the oil.
- Flavorings: Chocolate chips, cocoa powder, or cacao nibs can be added. Chopped nuts such as pistachios, pecans, pine nuts, and almonds, as well as seeds such as sunflower seeds, pepitas (pumpkin seeds), flax seeds, and sunflower seeds, can be added. Before adding the seeds to the batter, lightly toast them in a skillet.
- Spices: If you like spiced cakes, add 12 teaspoon ground cinnamon, 14 teaspoon ground nutmeg, or 1 teaspoon pumpkin spice mix.
How can I prevent the cake from becoming too sweet?
Because the ingredients for this vegan banana cake recipe are so adaptable, you can simply leave out sweeter ingredients like sweetened coconut flakes, chocolate, or dried fruits.
Is it possible to make this cake vegetarian?
To make this recipe vegetarian, replace the oil with butter. Simply melt the butter and combine it with the oil in the same proportion.
How long will this banana cake be good?
If properly stored, your banana cake should last 2 to 3 days. Wrap your cake in plastic wrap and set it out on the counter to cool. If you intend to store it in the fridge, use an airtight container or tightly wrap it in cling film to prevent the cake from drying out.
Why can’t I mix the ingredients with a whisk?
Whisking disturbs the combined ingredients, causing the batter to lose air, which aids in its rising. When you use the folding method instead, you retain more volume and get a fuller vegan banana cake.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.
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