Banana Cake is a one-bowl vegan dessert made with mashed ripe bananas and whole wheat flour. This quick and easy eggless banana cake recipe is refreshingly light, pillowy soft, and incredibly moist, making it healthier than traditional cakes.
Ingredients
• 300 g bananas (medium to large, ripe or overripe)
• 1.5 cups whole wheat flour or 180 g whole wheat flour
• 1 teaspoon baking powder
1/2 tsp baking soda
• 1 pinch of salt
• 1/2 cup regular sugar, organic unrefined cane sugar, or 100 g sugar
• 2/3 cup neutral-flavoured oil (I used sunflower oil)
• 1 teaspoon pure vanilla extract
• 10 halved walnuts, chopped, or any dry fruit
Preparation
Preheat your oven to 180° Celsius (350 degrees Fahrenheit). If you’re using a standard oven, make sure to heat both the top and bottom elements. Simply preheat the oven for a microwave convection oven.
Making cake batter
• Bananas should be peeled and chopped. In a mixing bowl, mash the banana using a fork or you can also mash them in a blender.
• Combine the sugar, oil, and vanilla extract in a mixing bowl.
• Mix thoroughly so that the oil and banana puree is evenly combined and the sugar dissolves.
• In a separate bowl, sift together the whole wheat flour, baking soda, baking powder, and salt. You can also sieve these separately and then combine them with the wet ingredients.
• Now, you need to fold the dry ingredients into the wet ingredients gently.
• Fold in the chopped walnuts one more time. In addition to walnuts; you can add raisins, pistachios, or any other nuts and dry fruits of your choice.
• Pour the batter into a greased or lined loaf pan (7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 4 x 2.5 inches) (7.5 x 2 inches).
Baking Banana Cake
• Gently shake and tap the pan. If using a regular oven or otg, place the pan on the centre rack.
• Bake at 180 degrees Celsius (350 degrees Fahrenheit) for 45 to 50 minutes, or until a wooden skewer or toothpick inserted into the cake comes out clean.
• If the top of the cake begins to brown, cover it with aluminium foil or parchment paper while baking.
• When the cake is warm or cool, gently remove it from the pan. Slice and serve the banana cake with tea or coffee.
NOTES
Batter: The batter for this banana cake is medium-thick. Depending on the quality or texture of the flour, you may need to add liquids such as water, almond milk, or lite coconut milk if the batter appears to be too thick.
Flour: In place of whole wheat flour, you can easily substitute all-purpose flour in the same amount.
Folding: To make the batter, use the cut and fold method. Mix the ingredients without using a whisk.
Baking: Baking time will vary depending on the temperature of your oven and the size of your pan. Keep in mind that the temperature varies from oven to oven. A toothpick inserted into the banana cake should come out completely clean.
Last Updated on August 18, 2021
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