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Eggless Banana Loaf Cake
Eggless Banana Loaf Cake is a delicious, quick to bake, tea-time treat recipe, perfect for the gloomy November evenings. With some over-ripe banana sitting in the fridge, banana loaf cake is a nice idea to utilize them. We replaced butter with olive oil in the recipe to reduce the calorie count of this cake. I am a big time fan of simple, tea-time bakes. And often, on my blog, you will find cakes which are super easy to make and look extremely fancy with a cup of coffee. Ingredients
- 1/2 Cup all-purpose flour (maida)
- 1/2 Cup whole wheat flour (atta)
- 3/4 Cup dark brown sugar
- 1/2 tsp baking soda
- 1 tsp baking soda
- 2 overripe banana, mashed
- 1 tsp vanilla extract
- a pinch of salt
- 1/4 Cup yogurt (curd)
- 1/4 Cup olive oil
Directions
- Pre-heat oven at 180° C and prepare your loaf pan by greasing it a teaspoon of butter and line with parchment paper. Set aside.
- In a mixing bowl, sift together the flour, salt, baking powder and baking soda. Set aside.
- In a small mixing bowl, mash the bananas nicely until no lumps remain.
- Combine oil, yogurt and vanilla extract with the mashed bananas.
- Whisk until just mixed to a smooth and creamy consistency, approximately for 5 minutes. You can also use a hand blender to ease the process of mixing.
- Add the flour mixture in batches into the liquid ingredients, gently folding the batter with a spatula, till all the flour is incorporated into the cake batter and no streaks of flour remain.
- Pour the cake batter into the prepared loaf pan.
- Bake for 40 minutes or until the cake is golden brown, well risen and a toothpick inserted in the centre comes out clean.
- Allow the cake to cool in the tin for 5 minutes. Then transfer to a wire rack.
- Once it cools down a bit, slice and serve.
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