Eggless banana cake is a basic, quick, and easy made with whole wheat flour and bananas. Compared to the traditional all-purpose flour and a healthy alternative that needs no butter/eggs, that can also be served for breakfast and not just be limiting as a dessert recipe. A light, soft and moist banana cake which is delicious, light and soft made with simple ingredients. Just give a try and enjoy it at any time.
Banana – 3 no’s riped
wheat flour – 2 cups
Sugar – 3/4 cup
Oil – 1/2 cup (sunflower/olive oil)
Yogurt – 1/4 cup
Baking powder – 1 tsp
Cooking soda – 1/4 tsp
Cinnamon powder – 1/4 tsp
Vanilla essence – 1 tsp
Salt – 1 pinch
Grease the mold and place a butter paper at the bottom to avoid sticking depending on the dia of the mold you are using.
Blend 3 no’s of bananas and 3/4 cup of sugar to a smooth paste. (add more sugar if the banana is not sweet or depending on your taste/choice)
next add yogurt, oil, vanilla extract, blend it for 1 min. (alternatively, use any oil like sunflower, vegetable oil, olive oil or butter).
Meanwhile, sieve whole-wheat flour, cinnamon powder, baking soda, cooking soda and salt and keep ready.
sieve all together making sure there are no lumps.
Add it to the banana mixture, use a spoon/spatula to mix.
Take care do not over mix as the cake turns to be chewy and hard, mix gently as there are no lumps with a spatula.
Transfer the batter to the greased mold, pat the tray twice to remove the air incorporated into the batter. place the cake tray into the preheated oven. bake the cake at 180-degree Celsius or 356 degrees Fahrenheit for 60 minutes.
Bake till the toothpick inserted comes out clean.
Further, allow the cake to cool completely, remove the butter sheet and later cut into slices and serve.
Eggless banana cake is ready to enjoy or store it in an airtight container.