Super moist Eggless Banana Cake. Dust it with some powdered sugar or enjoy as such with a cup of coffee! This is the perfect snack cake to enjoy when you crave something sweet.
Moms are special. I think they are god’s most wonderful creation and mine is in the ICU for the nth time in the last 6 months as I write this sitting in the hospital. It feels like she’s here every 10 days. I have faced a lot of difficult times in my life but to see your mom like this – unable to talk, unable to walk, so weak, it’s probably the worst. What an irony that I sharing a Mother’s Day cake recipe with you guys while hoping and praying that I get to celebrate the day with her at home. My mom is the most loving, caring and generous soul that I know of and is truly the best mom in the world. I feel blessed to be her daughter. I know every child feels that their mom is the best but mine has been so kind and generous to everyone throughout her life and everyone who knows her will echo my sentiments. Sometimes, I feel like sharing all the hardships that my family has faced in the last 25 years, it has not been easy. Maybe someday I will gather enough courage to share everything with you guys. Till then please keep her in your prayers. I appreciate all the kind words and wishes so much.
Anyway with Mother’s Day being only a few days away, I thought of sharing this easy Eggless Banana Cake recipe with you guys. This is the kind of cake my mom likes – not too sweet, simple without any frills and no frosting (she hates it!!). This Mother’s Day I wanted to share something that my mom likes. So no 2 tier cakes, no frosting, just a simple Eggless Banana Cake which you can enjoy with a cup of chai or coffee. This snack cake is really easy to make with readily available ingredients. I am sure you must be having most of the ingredients in your pantry already.
One basic rule while baking with bananas is to use ripe bananas in your recipe. When you use ripe bananas (those with nice brown spots all over), it does 2 things – one you get an intense banana flavor and two it helps in cutting down the sugar because these bananas are pretty sweet on their own so you can easily cut down a little sugar from your baked good. Using fresh firm bananas is a definite no-no!
I love using spices in my cake and so I have used cinnamon here and a dash of ginger and nutmeg. It’s okay if you don’t have these, the cake will still be just as moist and good. But the spices are highly recommended. Not only do they make the cake more flavorful, but also the aroma that you get when baking with these spices is amazing. I absolutely adore that!
This eggless banana cake is super moist, not very sweet and perfect way to celebrate this Mother’s Day. You would never realize that it’s egg free because it’s so soft and moist because of oil, bananas and yogurt. I hope you all have a wonderful day with your moms. Don’t forget to tell her how much you love her, life is too short and moms are too special. 🙂
In a bowl sift together flour, salt, baking powder, baking soda, cinnamon powder, ground nutmeg and ground ginger. Set aside.
Using paddle attachment of your stand mixer or using your hand mixer, beat together mashed bananas, oil, sugar and vanilla extract.
Beat for 3-4 minutes on medium speed till it’s all well combined.
Now add the yogurt and mix.
Add the flour mix alternating with milk, starting and ending with flour. Remember not to over-mix the batter.
Mix till just combined.
Fold in the chopped pecans.
The batter for the eggless banana cake is now done.
Bake the eggless banana cake at 350 F degrees for 45-50 minutes or till a toothpick inserted in the center comes out clean. At 30 minutes mark, take the cake out of the oven, cover it with aluminium foil to prevent excessive browning and place back in the oven again.
Let it cool completely then cut into slices and enjoy. You may also sprinkle some powdered sugar on top before serving!
* You may use walnuts in place of pecans.
Serves: 1 9x5 loaf cake
- 1.5 cups all purpose flour
- ¼ teaspoon salt
- 1.25 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon powder
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup canola oil
- 1 cup mashed banana [from 2-3 medium bananas]
- 1.5 teaspoons vanilla extract
- ½ cup + 1 tablespoon granulated white sugar
- ¼ cup milk, I used 1% fat milk
- ¼ cup plain yogurt, use thick yogurt
- ⅓ cup chopped pecans + more to garnish on top
- Pre heat oven to 350 F degrees. Spray a 9x5 inch loaf pan with nonstick spray and set aside.
- In a bowl sift together flour, salt, baking powder, baking soda, cinnamon powder, ground nutmeg and ground ginger. Set aside.
- Using paddle attachment of your stand mixer or using your hand mixer, beat together mashed bananas, oil, sugar and vanilla extract.
- Beat for 3-4 minutes on medium speed till it's all well combined.
- Now add the yogurt and mix.
- Add the flour mix alternating with milk, starting and ending with flour. Remember not to over-mix the batter. Mix till just combined.
- Fold in the chopped pecans. The batter is now done.
- Transfer batter to the prepared loaf pan. Decorate with pecans (optional).
- Bake at 350 F degrees for 45-50 minutes or till a toothpick inserted in the center comes out clean. At 30 minutes mark, take the cake out of the oven, cover it with aluminium foil to prevent excessive browning and place back in the oven again.
- Let it cool completely then cut into slices and enjoy.
Eggless Banana Cake