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One bowl of delectable vegan banana cake made with mashed ripe bananas, walnuts, and whole wheat flour. This quick and simple eggless banana cake recipe is enticingly light, pillowy soft, and wonderfully moist compared to typical cakes.
Components Required
The star of the cake, bananas, call for about 4 ripe or overripe ones.
Despite the fact that my recipe calls for whole wheat flour, you can also use all-purpose, pastry, or whole wheat pastry flour.
Ingredients for leavening:
The recipe calls for both baking soda and powder. I recommend utilizing both for the best outcomes. Make certain they are alert and fresh.
Oil: Any oil with a neutral flavor will do. However, you can also use coconut oil and olive oil. Also acceptable is melted butter. The cake was prepared with sunflower oil.
Nuts: Any chopped or crushed nut can be used in place of the typically included walnuts to the batter. Use cashews, pecans, or almonds at your discretion.
Dry Fruits: The cake is made sweeter by the addition of raisins, cherries, or other dried fruits.
Flavorings: The main flavoring component in my recipes is vanilla extract. For flavors that are warming, you can add ground spices. The cake has a beautiful aroma thanks to the ground cinnamon, cloves, allspice, or pumpkin spice.
Coconut flakes, chocolate, and other ingredients are optional, but they can make a great addition to this cake recipe. Just be careful not to overdo it with the extras; else, your banana bread will taste bland.
Making a Cake: A Recipe
Create a banana puree.
1. Using a fork, mash four medium to large overripe or ripe bananas into a smooth consistency. For this recipe, I used overripe bananas.
The consistency should be smooth and free of pieces, so if necessary, you may also puree the bananas in a blender.
The mashed bananas should be combined with 12 cup sugar, 2/3 cup of any flavorless oil, and 1 teaspoon of vanilla essence.
Stir thoroughly so that the sugar completely melts and the oil is combined with the banana puree.
Build a batter sieve In the bowl, combine 112 cups whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a dash of salt.
If you don't have a sieve, you can use a whisk or a strainer with fine mesh instead.
Fold the dry ingredients thoroughly into the wet ingredients. Fold using the cut and fold method.
Check my video above or in the recipe card below to see how to form the batter with the cut and fold method.
TIP: Do not mix! If the batter looks too thick, add some water, almond milk or lite coconut milk.
The amount of water to be added depends on the quality and texture of the whole wheat flour and the consistency of the batter. Only add in the extra liquids if the batter looks very thick.
Bake in a preheated oven at 350 degrees F (180 degrees C) for 45 to 50 minutes or until a toothpick inserted in the cake comes out clean. The timing varies from oven to oven, so keep a note of this.
Sliced and served simple with tea or coffee, Eggless Banana Cake is best when served warm or cooled.
Suggestions for Serving
It's delicious on its own, as a sweet dessert, or with a cup of coffee or tea in the evening.
Add homemade whipped cream on top
Butter, cream, or even chocolate frosting can be used to frost the cake.
Storage
The cake keeps nicely for two to three days at room temperature. Refrigerated after being wrapped in cling film or placed in an airtight container. When refrigerated, it keeps well for about two weeks. Additionally, the cake freezes well for a few months.
