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Jan 1, 2012

Eggless Banana and Nuts Cake

Nothing like a slice of freshly baked cake with a cup of tea in the chilly weather.  Banana cake is definitely one of the best and most delicious cake. Bananas really want to be flecked with brown and have a golden hue just as the old jingle says. And when they have gone beyond that stage just a tad -- they are perfect for cake! Yes, this is a really tasty way to deal with all those overly ripe bananas that are begging for use in your kitchen!
All Purpose Flour                1 ¼ cup
Wheat flour                       ¾ cup
Baking soda                       1 ¼ tsp.
Baking powder                   ¼ tsp.
Plain sugar                         1 ½ cup
Mashed Banana                  1 cup
Cooking oil                         ¾ cup
Lime juice                          2 tbsp.
salt                                    A pinch 
Soy milk (OR)Milk             ¾ cup (no added sugar soy milk)
Vanilla essence                  1 tsp.
Butter                               1 tsp
Finely ground almonds      ¾ cup
Chopped walnut                ½ cup
Tutti Fruitty                       ¼ cup  (optional)

  • Sieve the flours, baking soda and salt into a large bowl.
  • In a big bowl, mix the wet ingredients - mashed banana, Oil, vanilla extract, soy milk. And lemon juice. Whisk very nicely to mix all the ingredients very well.
  •  Mix the sugar, nuts and make a well in the center. Place the mashed banana mixture in the well. And combine all mixture very well.
  • Prepare the Bundt cake pan, by applying butter on the bottom and to the sides.
  •  Pour the cake batter. Spread evenly.
  • Bake at 180°C (350°F) for 50 minutes or cake is cooked when tested with a skewer.
  • Cool for 5 minutes before turning out on a wire rack to cool completely.
  • A moist, tender, nutty delicious egg less banana nut cake is ready.
  • This cake really likes a Lemon or Caramel frosting. 
  • The riper the bananas the better the results will be.


  1. Banana cake luks superb...this is a great banana cake recipe.

  2. Can we use wheat flour instead of all purpose flour


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