No Egg Banana Cake

No Egg Banana Cake

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Eggless chocolate banana cake Chocolate banana cake no eggs Recipe
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Are you looking for a dessert that is both healthy and delicious? Look no further than this no egg banana cake recipe! Made with simple, wholesome ingredients, this cake is perfect for those with dietary restrictions or anyone looking for a guilt-free treat.

Ingredients

  • 3 ripe bananas
  • 1/2 cup unsweetened applesauce
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch cake pan with cooking spray.
  2. In a large mixing bowl, mash the bananas with a fork until smooth.
  3. Add the applesauce, coconut oil, honey/maple syrup, and vanilla extract. Mix well.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Let the cake cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely.
  9. Serve and enjoy!
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Nutritional Information

Serving size: 1 slice (1/8 of cake)
Calories: 209
Total fat: 7g
Saturated fat: 5g
Cholesterol: 0mg
Sodium: 281mg
Total carbohydrate: 36g
Dietary fiber: 2g
Sugars: 16g
Protein: 2g

Cooking Time

Preparation time: 10 minutes
Cooking time: 30-35 minutes
Total time: 45-50 minutes

Equipment

  • 9-inch cake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Toothpick
  • Wire rack

Serving Suggestions

This no egg banana cake is delicious on its own or topped with a dollop of whipped cream or a scoop of vanilla ice cream. You can also add some chopped nuts or chocolate chips to the batter for a little extra crunch.

Variations

If you want to switch up the flavor of this cake, you can add different fruits or spices to the batter. Try adding some chopped apples and cinnamon for a fall-inspired cake or some shredded carrots and ginger for a carrot cake twist.

Substitutions

If you don’t have coconut oil, you can substitute it with vegetable oil or melted butter. You can also use agave nectar or brown sugar instead of honey or maple syrup.

Storage

This cake will keep well in an airtight container at room temperature for up to 3 days. You can also store it in the refrigerator for up to a week or freeze it for up to 3 months.

Tips

  • Make sure your bananas are ripe for maximum sweetness and flavor.
  • Don’t overmix the batter or your cake will be tough.
  • Let the cake cool completely before slicing to prevent it from falling apart.

Notes

This recipe makes 8 servings. You can easily double the recipe if you want to make a larger cake.

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Frequently Asked Questions

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend or almond flour.

Can I use frozen bananas?

Yes, you can thaw the bananas before using them in this recipe.

Can I use a different type of oil?

Yes, you can use any type of neutral-tasting oil such as canola or grapeseed oil.

Can I use agave nectar instead of honey?

Yes, agave nectar or brown sugar can be used as a substitute for honey or maple syrup.

Final Thoughts

This no egg banana cake is a perfect example of how healthy and delicious desserts can be. It’s easy to make, packed with flavor, and best of all, it’s made with wholesome ingredients that you can feel good about eating. So why not give this recipe a try and see for yourself how tasty and satisfying a healthy dessert can be?

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