Eggless Banana Cake (Vegan)

Eggless Banana Cake, dusted with powdered sugar and accompanied by deep-fried ripe nendran banana chips.

Last week, while enjoying a walk along the slope down the bottom of our garden, I spotted a beautiful little bunch of mature Nendran bananas, ready for harvest. My husband quickly cut it down and severed the combs. At home, I use a large metal container to ripen banana bunches. Old newspapers are spread out at the bottom. The bananas are placed inside together with a lighted joss stick (incense stick). The lid is closed to trap the smoke inside. The smoke starts the ripening process. We can smoke sapotas (chikku / sapodilla / Manilkara zapota) and mangoes too, in season, for ripening them uniformly. The process requires 36 hours, after which the lid is opened. A day or two on, the fruits are fully ripe and take on a golden hue; their inviting aroma permeating your home. This time, I decided to try out cooking Nendran banana cake, an idea I had been nursing in the back of my mind for months.

Totally vegan, the cake requires neither eggs, nor milk, nor butter, and is an easy to make recipe. The cake, when baked, turned out to be so good that it was finished then and there, and my children lovingly made me bake one more yesterday. Of course, my husband and I wanted to have it too! The best thing about this cake is that you do not feel heaviness or sleepiness afterward. The cake is moist and soft and tastes even better the next day. Enjoy!

Print Recipe

Eggless Banana Cake Yum

A delicious, eggless, vegan Nendran banana cake.

Prep Time

30 minutes

Cook Time

35 minutes

Passive Time

1 hour

Servings

servings

Ingredients

• 200 gm fully ripe Nendran bananas (peeled)
• 200 gm maida (white wheat flour / all purpose flour)
• 200 gm sugar
• 150 ml sunflower oil
• 10 gm baking powder
• 4 cardamom pods
• 225 ml water
• 10 ml cooking oil (for greasing the pan) (or baking paper to cover the tray)

Prep Time 30 minutes Cook Time 35 minutes Passive Time 1 hour Servings servings Ingredients 200 gm fully ripe Nendran bananas (peeled) 200 gm maida (white wheat flour / all purpose flour) 200 gm sugar 150 ml sunflower oil 10 gm baking powder 4 cardamom pods 225 ml water 10 ml cooking oil (for greasing the pan) (or baking paper to cover the tray)

Instructions

To prepare:

1. Shell the cardamom.
2. Put the sugar and the cardamom seeds into the dry grind jar of your food processor and grind to superfine powder. Set aside.
3. Sieve the maida (white wheat flour / all purpose flour) together with the baking powder twice through a fine-meshed sieve and set aside. This is to ensure that the two mix perfectly well.
4. Chop the bananas roughly to pieces and put them in the wet grind jar of your food processor. Pour in the water and grind to superfine paste.
5. Grease a non-stick tray with oil or just spread a piece of baking paper on the tray and keep aside.
6. Switch on the oven to preheat it for 5 minutes at 185° C (365° F).
7. Put the powdered sugar and the flour into a mixing bowl. Pour in the banana paste and the sunflower oil. Use your electric beater to mix the batter thoroughly.

To bake:

1. Pour the freshly beaten batter into the tray and quickly put it into the preheated oven. Bake for 35 minutes at 185° C (365° F).
2. Your delicious, simple, mouthwatering eggless banana cake is ready. Take out of the oven and let cool naturally. Enjoy when cool.
3. If you like it sweeter, just dust on some powdered sugar. I am sure you'll love it!