Banana cake is a classic dessert that everyone loves. But what if you want to make it healthier by using whole wheat flour and making it eggless? Well, we have the perfect recipe for you! Not only is this banana cake recipe eggless and made with whole wheat flour, but it’s also easy to make and absolutely delicious!
- 2 ripe bananas
- 1 cup whole wheat flour
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- A pinch of salt
- Preheat the oven to 350°F (180°C) and grease a 9-inch cake pan.
- Mash the ripe bananas in a bowl until smooth.
- Add the brown sugar, vegetable oil, and vanilla extract to the mashed bananas and mix well.
- In a separate bowl, mix together the whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients in batches, alternating with the milk, and mix well.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Let the cake cool for 10 minutes before removing it from the pan and slicing it.
- Serve and enjoy!
Each serving of this banana cake recipe eggless whole wheat contains:
- Calories: 220
- Protein: 3g
- Fat: 9g
- Carbohydrates: 34g
- Fiber: 3g
This banana cake recipe eggless whole wheat takes approximately 30 minutes to prepare and 30 minutes to cook.
- 9-inch cake pan
This banana cake recipe eggless whole wheat is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect for breakfast, dessert, or as a snack!
If you want to mix things up, you can add chopped nuts, chocolate chips, or dried fruit to the batter. You can also make a cream cheese frosting to go on top of the cake for an extra special treat!
If you don’t have whole wheat flour, you can use all-purpose flour instead. You can also substitute the vegetable oil for coconut oil or unsweetened applesauce for a healthier option.
You can store this banana cake recipe eggless whole wheat in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
- Make sure to use ripe bananas for the best flavor and texture.
- Don’t overmix the batter or the cake will be tough.
- Let the cake cool completely before frosting it.
- You can use a non-stick cake pan or line a regular cake pan with parchment paper for easy removal.
This banana cake recipe eggless whole wheat is a healthier version of a classic dessert that’s perfect for anyone looking to cut back on refined flour and sugar. It’s moist, fluffy, and full of banana flavor!
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can use all-purpose flour instead of whole wheat flour if you prefer.
Can I use a different type of oil?
Yes, you can use coconut oil or another type of vegetable oil if you prefer.
Can I make this cake gluten-free?
You can try substituting the whole wheat flour for a gluten-free flour blend, but we haven’t tested it ourselves.
Can I freeze this cake?
Yes, you can freeze this banana cake recipe eggless whole wheat for up to 3 months. Just make sure to wrap it tightly in plastic wrap and place it in an airtight container or freezer bag.
This banana cake recipe eggless whole wheat is one of my favorite desserts to make because it’s healthier than traditional banana cake but still tastes amazing. The whole wheat flour gives it a nutty flavor and a denser texture, while the bananas keep it moist and sweet. I love serving it with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat. I highly recommend giving this recipe a try!