Eggless Banana Cake recipe

Ingredients

• 1.5 cups All-Purpose Wheat Flour (sifted)
• 1 teaspoon Baking Powder (double-acting)
• 0.5 teaspoon Baking Soda
• 0.25 teaspoon Salt (fine sea salt, two pinches)
• 1 teaspoon Cinnamon Powder
• 3 medium Ripe Bananas (very ripe, brown spots on skin)
• 0.5 cup Vegetable Oil (neutral oil such as canola or sunflower)
• 0.5 cup Plain Yogurt (unsweetened, sour yogurt)
• 0.75 cup Jaggery Powder (powdered jaggery; can use brown sugar)
• 1 teaspoon Vanilla Essence (pure vanilla extract)
• 0.25 cup Almonds, Chopped (raw almonds, roughly chopped)

Instructions

1. Preheat Oven

   Set the oven to 180°C (350°F) and let it preheat for about 10 minutes.

   Time: PT10M

   Temperature: 180°C

2. Sift Dry Ingredients

   In a large mixing bowl, sift together the wheat flour, baking powder, baking soda, salt, and cinnamon.

   Time: PT5M

3. Mash Bananas

   Peel the three ripe bananas and mash them with a fork or potato masher until smooth with no large lumps.

   Time: PT5M

4. Combine Wet Ingredients

   To the mashed bananas add vegetable oil, plain yogurt, jaggery powder, and vanilla essence. Stir until the mixture is uniform.

   Time: PT5M

5. Mix Wet and Dry

   Pour the wet banana mixture into the bowl with the sifted dry ingredients. Fold gently until just combined; a few streaks of flour are okay. If the batter looks too thick, add a splash of milk or water.

   Time: PT3M

6. Add Almonds

   Stir in the chopped almonds evenly throughout the batter.

   Time: PT2M

7. Prepare the Pan

   Line the loaf pan with parchment paper, allowing the paper to hang over the sides for easy removal. Lightly grease the paper.

   Time: PT2M

8. Transfer Batter

   Pour the batter into the prepared loaf pan and smooth the top with a spatula.

   Time: PT2M

9. Bake

   Place the pan in the preheated oven and bake at 180°C for 40 minutes.

   Time: PT40M

   Temperature: 180°C

10. Check Doneness

    After 30 minutes, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is done; otherwise, continue baking.

    Time: PT5M

11. Cool in Pan

    Remove the pan from the oven and let the bread cool in the pan for 10 minutes.

    Time: PT10M

12. Final Cooling

    Lift the bread out using the parchment overhang and place it on a cooling rack. Allow it to cool completely (about 15 minutes) before slicing.

    Time: PT15M

Nutrition Facts

Calories

210

Protein

3g

Carbohydrates

30g

Fat

9g

Fiber

2g