Banana Cake Recipe Without Egg
Ingredients
This banana cake recipe without egg is a great way to make a delicious cake without having to worry about eggs. You will need: 1 ½ cups of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ¾ cup of white sugar, ½ cup of melted butter, 1 teaspoon of vanilla extract, 1 cup of mashed bananas, ¼ cup of milk, and ¼ cup of chopped walnuts (optional).
Instructions
Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan with butter or non-stick cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, mix together the sugar and melted butter until combined. Add in the vanilla extract and mashed bananas, stirring until combined. Then, add in the flour mixture, stirring until just combined. Finally, stir in the milk and chopped walnuts (if desired).
Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes before slicing and serving.
Nutrition
This banana cake recipe yields approximately 12 servings. Each serving contains approximately 250 calories, 13 grams of fat, 34 grams of carbohydrates, 2 grams of dietary fiber, and 4 grams of protein. It is also a good source of vitamins and minerals, such as vitamin A, vitamin C, calcium, and iron.
Tips and Tricks
This banana cake recipe is easy to customize. Feel free to add in your favorite mix-ins, such as chocolate chips, nuts, dried fruits, or even coconut flakes. Additionally, you can substitute the milk for any other type of milk, such as almond milk or oat milk. You can also use coconut oil instead of butter for a vegan-friendly option.
If you’d like a more indulgent cake, you can top it with a cream cheese frosting or a chocolate glaze. This banana cake is also delicious served with a scoop of vanilla ice cream or a dollop of whipped cream.
This banana cake recipe is a great way to use up ripe bananas. For best results, make sure to use bananas that are very ripe, with lots of brown spots. This will give the cake the most flavor and the best texture.
For an even more flavorful cake, you can add a teaspoon of cinnamon to the batter. This will give the cake a subtle spice and a hint of warmth.
This banana cake is best enjoyed the day it’s made, but it will stay fresh and moist for up to 3 days. To store, simply wrap the cooled cake in plastic wrap and store at room temperature.
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