Ultra Moist Banana Cake No Added Sugar

Ingredients

• 3 unités Very ripe bananas (2 for the puree, 1 sliced for decoration)
• 3 unités Eggs (medium size)
• 125 g Vanilla yogurt (Can be replaced with plain yogurt, add a little sugar if desired)
• 75 ml Sunflower oil (Neutral vegetable oil)
• 110 ml Milk (Whole or semi-skimmed, can be replaced with plant milk)
• 1 pincée Salt (Fine sea salt)
• 230 g All-purpose flour (Sift to avoid lumps)
• 1 sachet (10 g) Baking powder
• 1 c. à café Ground cinnamon (Optional, to taste)
• 1 c. à café Vanilla extract (Optional, alternative to cinnamon)
• 50 g Chopped nuts (hazelnuts, almonds, pecans or peanuts) (For crunch, optional)
• 1 feuille Parchment paper (To line the pan, otherwise butter and flour)

Instructions

1. Prepare the bananas

   Remove overly blackened parts of the bananas, then mash with a fork until you obtain a smooth puree.

   Time: PT5M

2. Incorporate the eggs

   Crack the three eggs onto the banana puree and whisk vigorously until the mixture is homogeneous.

   Time: PT2M

3. Add the yogurt

   Pour the vanilla yogurt (or plain) into the bowl and mix until fully incorporated.

   Time: PT1M

4. Add the oil, milk and salt

   Pour the sunflower oil, milk and a pinch of salt, then stir until you obtain a smooth batter.

   Time: PT1M

5. Incorporate the flour and baking powder

   Sift the flour and baking powder over the mixture, then gently fold with the spatula until no lumps remain.

   Time: PT3M

6. Season

   Add ground cinnamon or vanilla extract according to your preference, then mix quickly.

   Time: PT1M

7. Add the nuts

   Fold the chopped nuts (or other dried fruit) into the batter.

   Time: PT1M

8. Prepare the pan

   Line the bottom of the loaf pan with parchment paper or butter and flour it generously.

   Time: PT2M

9. Pour the batter

   Transfer the batter into the prepared pan, smooth the top with the spatula and gently tap the pan on the work surface to bring up air bubbles.

   Time: PT2M

10. Decorate with banana

    Cut the third banana into half‑round slices and arrange them on top of the batter for a nice presentation.

    Time: PT1M

11. Bake

    Bake the cake at 180°C for 38 minutes, or until a knife inserted in the centre comes out clean.

    Time: PT38M

    Temperature: 180°C

12. Cooling

    Let the cake rest 10 minutes in the pan, then unmold onto a rack to cool completely.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Very ripe bananas: Unsweetened applesauce
• Instead of Eggs: Oat puree, Yogurt
• Instead of Vanilla yogurt: Plain yogurt, Greek yogurt
• Instead of Sunflower oil: Canola oil, Light olive oil
• Instead of Milk: Almond milk, Soy milk
• Instead of Salt: Sea salt
• Instead of All-purpose flour: Whole wheat flour, Oat flour
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Ground cinnamon: Vanilla extract
• Instead of Vanilla extract: Vanilla sugar
• Instead of Chopped nuts (hazelnuts, almonds, pecans or peanuts): Almonds, Pistachios
• Instead of Parchment paper: Butter + flour

Equipment Needed

• Large mixing bowl
• Fork or potato masher
• Whisk
• Liquid measure (measuring cup)
• Measuring spoons
• Sieve or fine strainer
• Silicone spatula
• Loaf pan (20 cm)
• Parchment paper (optional)
• Oven
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Remove rotten parts of the bananas before mashing.
• Sift the flour and baking powder to avoid lumps.
• Properly prepare the pan (parchment paper or butter/flour).
• Precise baking at 180°C for 38 minutes.

Chef Tips from the Video

• The riper the bananas, the sweeter the cake naturally.
• For an even more fragrant flavor, add a teaspoon of candied orange zest.
• Use a silicone loaf pan for ultra‑easy unmolding.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Package the cake in portions and freeze up to 2 months.

Room temperature: At room temperature, covered, for a maximum of 1 day.

Make-Ahead Tips

• Prepare the batter the day before and keep it refrigerated; the cake will bake slightly longer.
• The cake freezes very well; thaw at room temperature or warm slightly in the oven.