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Easy Eggless Banana Cake Recipe

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Eggless Cake Recipe Eggless Banana Cake How to Make Eggless Banana Cake
Eggless Cake Recipe Eggless Banana Cake How to Make Eggless Banana Cake from recipes.timesofindia.com

Description

This easy eggless banana cake recipe is a delicious and healthy alternative to traditional cakes. It's perfect for those who are allergic to eggs or who are looking for a vegan-friendly option. This cake is moist, fluffy, and full of banana flavor, making it a great option for breakfast, dessert, or a snack.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 35-40 minutes.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 ripe bananas, mashed
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1/2 cup chopped walnuts (optional)

Equipment

  • Large mixing bowl
  • Whisk or electric mixer
  • 9-inch cake pan
  • Cooking spray or butter for greasing the pan
  • Oven

Method

  1. Preheat your oven to 350°F.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Add the mashed bananas, vegetable oil, vanilla extract, and lemon juice to the bowl. Mix until well combined.
  4. If using, fold in the chopped walnuts.
  5. Grease a 9-inch cake pan with cooking spray or butter.
  6. Pour the batter into the prepared cake pan.
  7. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. Serve and enjoy!

Notes

  • If you don't have lemon juice, you can use vinegar instead.
  • If you don't have walnuts, you can substitute with another nut or leave them out altogether.
  • Make sure your bananas are ripe and mashed well to ensure a moist and flavorful cake.

Nutrition Info

  • Serving size: 1 slice (1/8 of cake)
  • Calories: 248
  • Total fat: 12g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 163mg
  • Total carbohydrates: 33g
  • Dietary fiber: 2g
  • Sugars: 17g
  • Protein: 3g

Recipe FAQ

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to use one that's suitable for baking.

Can I use a different type of oil?

Yes, you can use any type of oil that you prefer, such as canola oil, coconut oil, or olive oil.

Can I freeze this cake?

Yes, you can freeze this cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap or aluminum foil before placing it in the freezer.

Recipe Tips

  • Make sure to grease your cake pan well to prevent the cake from sticking.
  • Don't overmix the batter, as this can result in a denser cake.
  • You can add other mix-ins to the batter, such as chocolate chips or dried fruit.
  • For a richer flavor, you can use brown sugar instead of white sugar.
  • Store any leftovers in an airtight container at room temperature for up to 3 days.

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