Let’s dive into the world of baking with this eggless banana cake that’s so moist and fluffy, you won’t believe it’s egg-free. Perfect for those with egg allergies or anyone looking to try something different, this cake is a game-changer.
Why This Recipe Works
- Uses ripe bananas for natural sweetness and moisture, eliminating the need for eggs.
- Incorporates yogurt as a binding agent, ensuring the cake holds together beautifully.
- The combination of baking soda and vinegar creates a light and airy texture.
- Simple, pantry-friendly ingredients make this recipe accessible to everyone.
- Perfectly balanced flavors with a hint of cinnamon for that extra warmth.
Ingredients
- 3 ripe bananas, mashed (about 1.5 cups)
- 1.5 cups all-purpose flour
- 1 cup sugar
- 1/2 cup plain yogurt
- 1/4 cup vegetable oil
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 tbsp white vinegar
- A pinch of salt
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Oven
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with a little oil or butter, and dust it with flour to prevent sticking. This step ensures your cake comes out perfectly without any mishaps.
Mix Dry Ingredients
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 1 cup of sugar, 1 tsp of baking soda, 1/2 tsp of cinnamon, and a pinch of salt. Sifting the flour can help avoid lumps, but it’s not mandatory. This mixture forms the base of your cake, so make sure it’s well combined.
Combine Wet Ingredients
In another bowl, mash 3 ripe bananas until smooth. Add 1/2 cup of plain yogurt, 1/4 cup of vegetable oil, 1 tsp of vanilla extract, and 1 tbsp of white vinegar. Mix well until all ingredients are fully incorporated. The vinegar reacts with the baking soda to give your cake that lovely rise.
Bring It All Together
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Overmixing can lead to a dense cake, so stop as soon as you no longer see streaks of flour. The batter should be thick but pourable.
Bake to Perfection
Pour the batter into the prepared cake pan and smooth the top with your spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and spring back when lightly touched.
Tips and Tricks
For an even moister cake, you can substitute half of the oil with applesauce. This not only reduces the fat content but also adds a subtle sweetness. If you’re out of yogurt, sour cream makes an excellent substitute. To enhance the banana flavor, consider adding a tablespoon of banana extract. Always use the ripest bananas you can find for the best natural sweetness and moisture. For a decorative touch, sprinkle some chopped nuts or chocolate chips on top before baking.
Recipe Variations
- Chocolate Banana Cake: Add 1/2 cup of cocoa powder to the dry ingredients for a chocolatey twist.
- Nutty Banana Cake: Fold in 1/2 cup of chopped walnuts or pecans into the batter for added crunch.
- Spiced Banana Cake: Increase the cinnamon to 1 tsp and add 1/2 tsp of nutmeg for a warm, spiced flavor.
- Vegan Banana Cake: Use coconut yogurt and replace sugar with maple syrup for a vegan version.
- Gluten-Free Banana Cake: Substitute all-purpose flour with your favorite gluten-free flour blend.
Frequently Asked Questions
Can I use frozen bananas?
Absolutely! Thaw the bananas completely and drain any excess liquid before mashing. Frozen bananas often have a more concentrated sweetness, which can enhance the flavor of your cake.
How do I store the cake?
Store the cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. You can also freeze slices wrapped in plastic wrap for up to 3 months.
Can I make this into cupcakes?
Yes, this batter works great for cupcakes. Fill lined cupcake tins 2/3 full and bake at 350°F for 18-22 minutes. This recipe should yield about 12 standard cupcakes.
Summary
This eggless banana cake is a testament to how simple ingredients can create something extraordinary. Moist, fluffy, and packed with banana flavor, it’s a versatile recipe that welcomes creativity. Whether you stick to the classic or experiment with variations, it’s sure to impress.
