Light Eggless Banana Cake – a delicious recipe with cake flour, baking powder, bicarbonate of soda, milk, bananas, margarine. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 160 degrees Celsius.
2
Sift first three ingredients together.
3
Whisk pureed bananas, milk and butter together. (It is important that the pureed bananas are smooth and there are no lumps). Add dry ingredients gradually into wet ingredients, mixing well.
4
Pour into well buttered rectangular pyrex or oven roasting pan and bake for 20 to 30 minutes or till lightly browned on top and skewer comes out clean.
5
Cooks Note: After reading a review from someone, I think perhaps they went for a high cake. Aim for a flatter rather than high cake. So your pyrex or roasting pan should be flatter rather than deeper or higher. Eggless cakes fare poorly when you try to bake them in deep/high dishes instead of flat, as they dont have eggs to help them rise. This could lead to rawness in the centre, whereas a flatter cake would cook evenly.
830
kcal
Calories
29
g
Fat
131
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups cake flour, sifted, 5 teaspoons baking powder, 1 teaspoon bicarbonate of soda, 375 ml milk, and more.
Yes, Light Eggless Banana Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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