Tuesday, September 25, 2012

Eggless Banana cake

My children refuse to eat bananas with spots – yes, that is what they call over ripe bananas.  Even though these bananas with spots are supposed to be sweeter and healthier than the non-spotted ones, I cannot get them to eat it.  So more often than not, the cakes I prepare are banana cakes.  The bananas can be all black and I can still use them in the cake and then I have no complaints from them.  So I keep looking for banana cake recipes and experiment with them – sometimes substitute part of the flour with desiccated coconut or then substitute nuts with sultanas.  Either ways, children love cake and especially warm banana cake served with vanilla ice cream.

I came across this recipe that has not used eggs in the cake and should be perfect for those vegetarians who do not eat eggs.  I was apprehensive as to whether the cake would be moist and spongy enough without the eggs, but there was no difference in texture.  I also made the same cake and substituted half the flour for wheat germ, and it was still as good. 

Preparation Time: 55 minutes
Serves: 6


350 grams condensed milk
100 grams plain yoghurt
100 grams unsalted butter
250 grams flour
1teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla powder
4 ripe bananas, mashed with a fork
1 tablespoon sunflower seeds, lightly toasted
A pinch of salt


  1. Preheat oven to 180 degrees C. Beat butter and condensed milk together till creamy.  
  2. Add yoghurt and beat till mixed well. 
  3. Sieve together the flour, baking powder and baking soda and keep aside.  
  4. Fold the dry ingredients gradually into the mixture and mix well. 
  5. Add the bananas and vanilla and mix lightly. 
  6. Grease and flour bread tin and put the cake mix into it. 
  7. Sprinkle with the sunflower seeds and bake in the preheated oven for 45 minutes or till a toothpick inserted into the centre comes out clean. Cool on a rack before slicing and serving.

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