Eggless Banana Cake
A moist, fluffy, and easy eggless banana cake made with simple pantry ingredients. Perfect for beginners and a cozy homemade treat.
Yield: 4 people
Calories: 210kcal
Cost: $5
Equipment
- Mixing Bowl
- Whisk or wooden spoon
- 9-inch round cake pan
- oven
Materials
Main Ingredients
- 3 ripe bananas mashed
- 1½ cups all-purpose flour sifted
- ½ cup sugar adjust to taste
- ¼ cup oil or melted butter for moisture
- ½ cup yogurt or milk or condensed milk for richness
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- salt pinch
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 9-inch cake pan.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Add sugar, oil (or butter), and yogurt (or milk/condensed milk). Stir until well combined.
- Mix in the vanilla extract.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt.
- Gently fold the dry mixture into the wet ingredients. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve plain or with walnuts, chocolate chips, or your favorite add-ins.
Notes
For a lighter cake, use oil instead of butter.
For a richer, denser version, try condensed milk.
Add cinnamon, nutmeg, or chocolate chips for extra flavor.
The cake can be stored at room temperature for 3 days, refrigerated for 1 week, or frozen for 2 months.
For a richer, denser version, try condensed milk.
Add cinnamon, nutmeg, or chocolate chips for extra flavor.
The cake can be stored at room temperature for 3 days, refrigerated for 1 week, or frozen for 2 months.