Moist Eggless Banana Cake is the perfect cake to enjoy with your coffee! It's lightly spiced making it perfect for everyday celebration!
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 50 minutes
- Total time: 65 minutes
- Yield: 8
- Category: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1.5 cups all purpose flour
- 1/4 teaspoon salt
- 1.25 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Wet ingredients
- 1/2 cup canola oil
- 1 cup mashed banana (from 2-3 medium bananas)
- 1.5 teaspoons vanilla extract
- 1/2 cup + 1 tablespoon granulated white sugar
- 1/4 cup milk (I used 1% fat milk)
- 1/4 cup plain yogurt (use thick yogurt)
- 1/3 cup chopped pecans (+ more to garnish on top)
Method
- Pre heat oven to 350 F degrees. Spray a 9x5 inch loaf pan with nonstick spray and set aside.
- In a bowl sift together flour, salt, baking powder, baking soda, cinnamon powder, ground nutmeg and ground ginger. Set aside.
- Using paddle attachment of your stand mixer or using your hand mixer, beat together mashed bananas, oil, sugar and vanilla extract.
- Beat for 3-4 minutes on medium speed till it's all well combined.
- Now add the yogurt and mix.
- Add the flour mix alternating with milk, starting and ending with flour. Remember not to over-mix the batter. Mix till just combined.
- Fold in the chopped pecans. The batter is now done.
- Transfer batter to the prepared loaf pan. Decorate with pecans (optional).
- Bake at 350 F degrees for 45-50 minutes or till a toothpick inserted in the center comes out clean. At 30 minutes mark, take the cake out of the oven, cover it with aluminium foil to prevent excessive browning and place back in the oven again.
- Let it cool completely then cut into slices and enjoy.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.