Pastel De Plátano Sin Huevo (4 Ingredientes)

Esta Pastel de plátano sin huevo is the easiest banana cake you will ever make, just Ingredientes 4, well 5 if you add some sugar, but you don’t have to if your bananas are ripe enough. The best part in this cake is the the half-sliced banana that caramelized in the oven and made the cake ultra moist and sweet.

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I love making eggless versions of classic cakes. I’ve already made Galletas de chocolate sin huevo, Magdalenas sin huevo o Pastel de chocolate sin huevo. It’s much easier than you might think to remove eggs in baking, but it does require some adjustments.

In my egg-free recipes, I tend to use either bananas or applesauce to bring the binding that eggs would have. The advantage of using such sweet fruits is that it can also brings enough sweetness to make the use of sugar unnecessary.

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Pastel de plátano sin huevo

Esta Pastel de plátano sin huevo is the easiest banana cake you will ever make, just Ingredientes 4, well 5 if you add some sugar, but you don't have to if your bananas are ripe enough. The best part in this cake is the the half-sliced banana that caramelized in the oven and made the cake ultra moist and sweet.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 50 minutos minutos

Tiempo Total: 1 horas. hr

Curso: Desayuno, Snack

Tipo de cocina: American

Porciones: 12 rebanadas

Calorías: 169.3 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 ½ taza de Harina para todo uso - Notas 3
• ▢ 2 ½ cucharaditas de Levadura en polvo
• ▢ 1 ½ taza de Plátano machacado - Notas 1
• ▢ ⅓ taza de Aceite de coco derretido - Notas 2

Opcional

• ▢ ½ taza de Azucar morena - opcional
• ▢ ½ cucharadita de Salt
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ 2 cucharaditas de Canela
• ▢ ½ taza de Nueces picadas - or Pecans

To add on top

• ▢ 4 chica Plátanos - peeled, sliced halfway lengthwise

Instrucciones para la impresión en alta definición

• Preheat the oven to 350°F (180°C). Line a 9-inch round springform cake pan with parchment paper. Slightly oil the paper and pan with oil spray or coconut oil. Set aside.
• In a large mixing bowl, mash the ripe bananas with a potato masher, a fork, or the paddle attachment of your stand mixer. Mash until almost no lumps show. It must be very runny for an ultra-moist texture. Measure 1 cup + 1/2 cup of mashed bananas. If there are extra, freeze them for later.
• Stir the oil and the optional vanilla extract, brown sugar, and salt with the mashed bananas until well combined.
• In another bowl, stir flour, baking powder, and cinnamon if used.
• Fold the dry ingredients into the wet ingredients and stir with a wooden spoon or silicone spatula until the batter is consistent.
• Si lo desea, puede añadir frutos secos picados.
• Transfiera la masa al molde preparado.
• Press half-sliced bananas on top of the cake.
• Dejar enfriar sobre una rejilla durante 2 horas antes de cortarlo.
• Bake the cake on the center rack of the oven at 350°F (180°C) until a pick inserted in the center of the cake comes out clean – about 45 to 50 minutes. Foil the top of the cake if it browns too fast.

Notas

notas 1: Equivalent to 4 large ripe bananas, black spots on the skin.

notas 2: You can also use light olive oil, canola oil, or any oil you like in baking.

notas 3: You can use the same amount of white spelt flour or white whole-wheat flour. For a gluten-free version, use my Guía de conversión a una dieta sin gluten.

Almacenaje: Store the cake at room temperature for up to 3 days or up to 5 days in the fridge in a sealed container. It can be frozen and thawed the day before at room temperature.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1rebanada | Calorías: 169.3kcal | Carbohidratos: 27.9g | Proteína: 1.9g | Grasa: 6.3g | Grasa saturada: 5.1g | Grasa poli-insaturada: 0.2g | Grasa monosaturada: 0.4g | Sodio: 216.4mg | Potasio: 131.7mg | Fibra: 1.3g | Azúcar: 12.4g | Vitamina A: 19IU | Vitamina C: 2.5mg | Calcio: 54mg | Hierro: 1mg | Magnesio: 12.3mg | Fósforo 38.3mg | Zinc: 0.2mg

Ingredientes y sustituciones

• Harina para todo uso – You can use all-purpose flour or cake flour. For a gluten-free version, use my Guía de conversión a una dieta sin gluten. It might work with oat flour, but I haven’t tried.
• Levadura en polvo – To give the bread some rise. You can also use self-rising flour.
• Plátano machacado – The riper the banana, the sweetener the cake. If your bananas are dark brown, you might not need any sugar.
• Azucar morena – Only use it if your bananas are not very ripe.
• Aceite de Coco – or any vegetable oil you like.

How To Make Eggless Banana Cake

Tips for a Perfect Cake

1. Asegúrese de que mash and measure the amount of mashed banana in measuring cups to make sure you don’t miss liquid ingredients that could make the cake dry.
2. Use a springform pan to make it easier to unmold the cake as the bananas on the top can caramelize a bit and stick to the sides.

More Eggless Recipes

Galletas de chocolate sin huevo

Eggless Blueberry Muffins

Pastel de chocolate sin huevo

Tortitas sin huevo