The Banana Cake is a delicious one-bowl vegan dessert made of mashed, ripe walnuts, bananas, and whole-grain flour. Delicious and less calorie-laden than typical cakes, The simple and quick egg-free Banana Cake recipe is refreshingly fluffy, soft, and incredibly soft and moist.
More on This Eggless Banana Cake
My entire family loves this moist, delicious banana cake, especially my brother-in-law, who likes the one he enjoyed at the famous Vienna Bakery in Mumbai.
If you’ve got ripe fruit at home, you can start mashing and baking this fast and simple cake.
The banana cake recipe was modified from my well-known, tried, and tested banana Bread.
I created a fluffy and easy cake with the addition of bananas and oil in this recipe. I also cut down on the baking soda amount and added chopped walnuts to give it an additional crunch.
Ingredients You Need
BananasThe main ingredient requires approximately four overripe or ripe bananas.
Flour: Though the recipe I’m sharing comprises whole wheat flour, you could use all-purpose, whole wheat, or pastry flour. Pastry flour.
Ingredients for leavening: The recipe has baking powder and baking soda. To get the best results, I recommend you make use of both. Make sure that they’re current and healthy.
Oil, An oil with a neutral flavor works well. You can make use of coconut oil or olive oil. It is also possible to use butter that has been melted. I made the cake using sunflower oil.
NutsWhile walnuts traditionally are added to batters, chopped or halved nuts are a good substitute. It is possible to substitute nuts like pecans, almonds, or cashews.
Dry fruits: Cherry, raisins, or other dried fruit are a great addition to the cakes.
FlavoringsMy dishes use vanilla extract to be the primary flavoring ingredient. It is possible to add ground spices to create a warming flavor. Ground cinnamon cloves, allspice, or pumpkin spice will make your cake a delicious smell.
Additional Ingredients: Coconut flakes, chocolate, and other ingredients could be tasty to this cake recipe. However, don’t fill the cake with too many extra ingredients.
Make Banana Puree
Mash four medium to large bananas that are over-ripe or ripe with a fork until they are of the consistency of a smooth. I’ve used over-ripe bananas to make this recipe.
The consistency should be fluid and without chunks, so if necessary, you could also employ a blender to mash the bananas.
Mix 1/2 cup sugar, 2/3 cup of neutral-flavored oil, and one teaspoon of vanilla extract into the bananas you have mashed.
Mix well until the oil blends with the banana puree and the sugar completely dissolves.
Mix one and a half cups of flour made from whole wheat, one teaspoon of baking powder, 1/2 teaspoon of baking soda, and the salt in a pinch directly into the bowl.
Tip: If you do not have a filter, use a fine mesh whisk or strainer.
Incorporate the dry ingredients into the moist components. Fold by using the cuts and fold method.
Watch my video or the recipe card below to learn how to make the batter using the cut-and-fold method.
Tip: Do not mix! Add almond milk, water, or coconut milk lite if the batter appears too thick.
The amount of water that needs to be added will depend on the texture and quality that the flour is made from, as well as its consistency. Make sure to add the additional liquids if the batter appears quite thick.
Add ten halved walnuts which are finely chopped, and fold in again. Chop and prep the walnuts before adding to the batter.
Tips: In addition to walnuts, you may also add raisins, pistachios, and any other dry fruit and nuts that you prefer.
Bake Eggless Banana Cake
Put the batter in a lined or greased loaf pan ( 7.5 four x 2.5 inches) or a round cake pan (7.5 2 inches).
In a preheated oven of 350 ° F (180 degrees C) for 45- 50 mins or until a toothpick inserted in the cake emerges completely clean. The timing is different between ovens. Be sure to keep a record of this.
Tips: If the top of the cake begins getting too brown, Cover the top of the cake with parchment or aluminum foil during baking.
Tips: If you do not have an oven bake the cake using an electric pressure cooker on the stove. Follow the instructions in this post that explains the pressure cooker cake to bake this cake from bananas.
Once cool or warm, cut into slices into pieces and enjoy Eggless Banana Cake plain with your coffee or tea.
The cake can be stored in good condition at room temperature for 2 to 3 days. The cake can be wrapped in Cling film, placed in an airtight container, and chilled. The cake is suitable for up to two weeks after it is refrigerated. It can also be frozen for several months.
Expert Tips for Best Banana Cake
The batter: This eggless banana cake batter has a medium thickness. The quality of the texture of flour made from whole wheat it is possible to add liquids such as almond milk or water or coconut milk if makes batter appears to be quite thick.
FlourThough whole wheat flour is life, you can substitute it with all-purpose flour with the same proportion as entire wheat flour. It is possible to use both the atta (that is, whole wheat flour that is used to make Roti) and whole wheat flour that is available throughout the US, Europe, and other countries are suitable for this recipe.
Folding Make the dough by using the cut-and-fold method. Don’t use a whisk or mix all the components.
Baking The temperature of your oven and the size of the pan, your cake could require longer or less time to bake. The temperature will vary between ranges, so be aware of this. The standard is that a toothpick or skewer placed in the banana cake made from vegan ingredients will appear transparent.
Oil When it comes to used oils, a neutral-tasting oil is ideal. You can also add sunflower oil as well as any other other neutral-tasting oil. Making the cake using coconut and any alternative is possible: Instead of oil, use butter. Melt butter and add it to the same proportion of fat.
Flavorings Choco chips, cacao nibs, or cocoa powder are a possibility. Chop nuts such as pistachios, pecans, pine nuts, almonds, sunflower and pepitas (pumpkin seeds), flax, and sunflower seeds may be included. The seeds can be lightly toasted in a skillet prior to adding them to the dish.
SpicesIf you prefer spiced-up cakes, add around one before ground cinnamon, one teaspoon of ground nutmeg, or one tablespoon of the spice blend for pumpkin.