ULTIMATE EGGLESS
BANANA BREAD
|BANANA CAKE
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Ultimate Eggless Moist Banana Bread | Eggless Banana Cake – I can tell you that this cake is super moist and soft, with full of banana flavours. The whole room fills with banana cake aroma. It’s good in room temp for couple days, but I can tell you, it won’t last for even 1 day. The walnut crunch and the sweetness of the banana and raisons, gives such flavours that you will not forget. I don’t think anyone will reject this cake. It’s super easy to make. Hope you’re inspired with this recipe. Enjoy!
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Ingredients:
I am using 9x5x3-inch pan or loaf pan
3 bananas, make sure they are ripe
180g (1 ½ cup) cake flour OR all-purpose flour
1 ½ tsp baking powder
1/4 tsp baking soda
½ tsp salt
150g (3/4 cup) fine sugar
75g (1/3 cup) vegetable oil
60g (1/4 cup) plain yogurt
1 tsp vanilla extract or banana extract if you have
80ml (1/3 cup) whole milk
½ cup raisin*
½ cup chocolate, chopped into chunks*
*The amount is totally up to your desire
Almond slice on the surface
Instructions:
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Preheat oven at 180°C/355°F.
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Mash the bananas and set aside.
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Sift all the dry ingredients, set aside.
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In a large bowl, add sugar, oil, yogurt and vanilla extract. Mix until they are well combined.
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Add in the sifted dry ingredients in 2 batches. Fold in with a spatula until the flour disappear. Do not over mix.
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Add in the milk in 2 batches, alternate with the dry ingredients.
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Add in the raisins and chopped chocolate. Fold them in until they are incorporated.
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Grease a 9x5x3-inch loaf pan, and line with parchment paper. Pour the batter into the prepared pan.
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Bake in preheated oven at 180°C/355°F for about 50-55 min or until the skewer inserted comes out clean.
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Cool on a rack for 15 min before cutting it.
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The cake is ready to serve.
