Banana cake / Banana Cake (Eggless, Vegan, Whole Wheat) - Chitra's Recipe

Banana Cake (Eggless, Vegan, Whole Wheat)

Banana Cake is a delicious, one-bowl vegan recipe made from mashed ripe bananas and whole wheat flour. Tasty and healthier than traditional Cakes, this quick and easy eggless banana cake recipe is refreshingly light, pillowy soft, and incredibly moist.

Why This Recipe Works

1. Everyone in my family enjoys this delicious, moist banana cake especially my brother-in-law, who compares it to those he had at the well-known Vienna Bakery in Mumbai.
2. So if you have some ripe bananas lying around at home, then get mashing and make this quick and easy cake.
3. This banana cake recipe has been adapted from my very popular, tried, and tested Banana Bread.
4. By increasing the amount of oil and bananas in that recipe, I was able to make a light and soft cake. I also reduced the amount of baking soda and added in chopped walnuts for an extra crunch.
5. Ingredients you need

Bananas: 

• The star of the cake, you’ll need approximately 4 ripe or overripe bananas.

Flour: 

• Though my recipe is made with whole wheat flour, you can use all-purpose flour or pastry flour.

Leavening ingredients: 

• The recipe has both baking powder and baking soda. For best results, I suggest using both. Make sure that they are fresh and active.

Oil: 

• A neutral-tasting oil works great. But you can use olive oil and coconut oil. You can also use melted butter. I have made the cake with sunflower oil.

Nuts: 

•  walnuts are traditionally mixed into the batter and halved or crushed nuts can be used.

Dry Fruits: 

• Raisins, cherries, or other dried fruits add extra sweetness to the cake.

Flavorings: 

• My recipes simply have vanilla extract as the key flavoring ingredient. You can add ground spices for warming flavors. The ground cinnamon, cloves, allspice, or pumpkin spice make the cake have a lovely aroma.

Optional Ingredients: 

• Coconut flakes, chocolate, and other ingredients can be delicious additions to this cake recipe; however, make sure not to overload your banana bread with too many extras.

More delicious Egg-free cakes

Black forest cake
Vanilla cake
Banana cake
Cooker cake

Choco Lava cake

How to Make Banana Cake

Serving Suggestions

• Delicious all on its own with an evening cup of tea or coffee or as a sweet dessert.
• Top with homemade whipped cream
• Frost the cake with butter or cream icing, or even chocolate icing.

Storage At room temperature, the cake stays well for 2 to 3 days. Wrap the cake in cling film or store it in an air-tight box and refrigerate. It keeps well for about 2 weeks when refrigerated. The cake also freezes well for a couple of months.

FAQ

Q. How do I keep the cake from becoming overly sweet?
-    Because the ingredients for this vegan banana cake recipe are so easy to customize, you can simply withhold adding in sweeter items, such as sweetened coconut flakes, chocolate, or dried fruits.

Q. Can I make this cake vegetarian?
-    Instead of oil, you can use butter to make this recipe vegetarian. Simply melt the butter and use it in the same proportion as that of the oil.

Q. How long will this banana cake stay fresh?
-    Your banana cake should last 2 to 3 days if properly stored. Wrap your cake in plastic wrap and leave it on the counter. If you plan to store it in the fridge, then place it in an air-tight box or wrap it tightly in a cling film so that the cake does not dry out.

Q. Why can’t I use a whisk to mix the ingredients?
-    Whisking disturbs the combined ingredients and causes the batter to lose the air that helps it to rise. When using the folding method instead, you preserve more of the volume and will have a fuller vegan banana cake.

Banana Cake (Eggless, Vegan, Whole Wheat)

Banana Cake is a delicious, one-bowl vegan recipe made from mashed ripe bananas and whole wheat flour. Tasty and healthier than traditional cakes, this quick and easy eggless banana cake recipe is refreshingly light, pillowy soft, and incredibly moist.

• Prep Time5 mins
• Cook Time35 mins
• Total Time40 mins

Ingredients

• 4 bananas (medium to large ripe or overripe) – 300 grams
• 1.5 cups whole wheat flour or 180 grams whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 pinch salt
• ½ cup regular sugar or organic unrefined cane sugar or 100 grams of sugar
• ⅔ cup any neutral-flavored oil (I used sunflower oil)
• 1 teaspoon vanilla extract
• 10 halved walnuts – chopped or any dry fruits of your choice (optional)

Preparation

• Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). If using a regular oven, heat both the top and bottom elements. For a microwave convection oven, just preheat the oven.

Making Cake Batter

• Peel and chop the bananas. Add them to a bowl and mash them with a fork. You can also use a blender to mash the bananas.
• Add sugar, oil, and vanilla extract.
• Mix thoroughly so that the oil mixes evenly with the banana puree and the sugar dissolves.
• Sieve whole wheat flour, baking soda, baking powder, salt directly in the bowl. You can also sieve these separately and then add them to the wet ingredients.
• Fold the dry ingredients into the wet ingredients very well.
• Add the chopped walnuts and fold again. Apart from walnuts, you can also add raisins, pistachios, or any nuts and dry fruits of your choice.
• Pour the batter in a greased or lined loaf pan ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).

Baking Banana Cake

• Gently tap and shake the pan. Place the pan in the center rack if using a regular oven or otg.
• Bake in the preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 45 to 50 mins or until a wooden skewer or toothpick inserted in the cake comes out clean.
• If the top of the cake starts browning then cover the top with aluminum foil or parchment paper while baking.
• When warm or cooled, gently remove the cake from the pan. Slice and serve the banana cake as-is with tea or coffee.

Batter: 

• This banana cake batter has a medium-thick consistency. Depending on the quality or texture of flour, you may require to add liquids like water or almond milk, or lite coconut milk if the batter looks very thick.

Flour: 

• In place of whole wheat flour, you can easily use all-purpose flour in the same quantity as of whole wheat flour. Both atta (that is whole wheat flour used to make roti) as well as whole wheat flour available in the US and Europe, work well in the recipe.

Folding: 

• Use the cut and fold method to make the batter. Do not use a whisk and mix the ingredients.

Baking: 

• Depending on the temperature in your oven and the size of your pan, the cake might take less or more time to bake. As the temperature varies from oven to oven so keep a note of this. The benchmark is that a toothpick inserted in the banana cake should come out clean.

Oil: 

• You can add sunflower oil or any neutral-tasting oil. You can even add olive oil or coconut oil.
• Vegetarian option: Instead of oil you can use butter. Melt the butter and use it in the same proportion as that of the oil.

Flavorings: 

• Chocolate chips or cocoa powder or cacao nibs can be added. Chopped nuts like pistachios, pecans, pine nuts, almonds, and seeds like sunflower seeds, pepitas (pumpkin seeds), flax seeds, and sunflower seeds can also be added. Lightly toast the seeds in a pan before adding them to the batter.

Spices: 

• If you like spiced cakes, you can add about ½ teaspoon of ground cinnamon or ¼ teaspoon of ground nutmeg or 1 teaspoon of the pumpkin spice mix.

Nutrition Info (Approximate values)
Nutrition Facts
Banana Cake (Eggless, Vegan, Whole Wheat)
Amount Per Serving (1 banana cake slice)
Calories 238Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 50mg2%
Potassium 236mg7%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 13g14%
Protein 3g6%
Vitamin A 25IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 3mg4%
Vitamin E 5mg33%
Vitamin K 1µg1%
Calcium 23mg2%
Vitamin B9 (Folate) 16µg4%
Iron 1mg6%
Magnesium 34mg9%
Phosphorus 91mg9%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.