In deze Bananencake zonder eieren is the easiest banana cake you will ever make, just 4 ingrediënten, 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.
I love making eggless versions of classic cakes. I’ve already made Chocoladekoekjes zonder ei, Cupcakes zonder eiof Chocoladetaart zonder ei. 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.
Het complete recept vind je hieronder, maar mis ook zeker niet mijn tips verderop, zoals alternatieven voor ingrediënten, mijn kooktips en stap-voor-stap foto's!
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Bananencake zonder eieren
Ingrediënten
- 1 ½ cup Meel voor alle doeleinden - 3 notes
- 2 ½ theelepels Bakpoeder
- 1 ½ cup Geprakte banaan - 1 notes
- ⅓ cup Gesmolten kokosolie - 2 notes
optioneel
- ½ cup Zachte bruine suiker - optioneel
- ½ theelepel Zout
- 1 theelepel Vanille-extract
- 2 theelepels Kaneel
- ½ cup Gehakte walnoten - or Pecans
To add on top
- 4 Klein Bananen - peeled, sliced halfway lengthwise
Instructies
- 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.
- Voeg de droge ingrediënten toe aan de natte ingrediënten en roer met een houten lepel of siliconen spatel tot het beslag een consistente consistentie heeft.
- Voeg eventueel gehakte noten toe.
- Breng het beslag over in de voorbereide pan.
- Press half-sliced bananas on top of the cake.
- Laat het 2 uur afkoelen op een rooster voordat je het in plakjes snijdt.
- 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.
Notes
Voedingsbegeleiding
Ingrediënten en vervangingen
- Meel voor alle doeleinden – You can use all-purpose flour or cake flour. For a gluten-free version, use my Omrekeningsgids voor glutenvrije producten. It might work with oat flour, but I haven’t tried.
- Bakpoeder – To give the bread some rise. You can also use self-rising flour.
- Geprakte banaan – The riper the banana, the sweetener the cake. If your bananas are dark brown, you might not need any sugar.
- Zachte bruine suiker – Only use it if your bananas are not very ripe.
- Kokosnootolie – or any vegetable oil you like.
How To Make Eggless Banana Cake
Tips for a Perfect Cake
- Zorg ervoor dat je 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.
- 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.
Commenting with the hope that smosh will see this because I need them to try this recipe.
This is one of my absolute favourite and go to recipes! For some reason I thought the oil was one of the optional things so I never use that. I also add dark chocolate chips and often add some nutmeg (along with cinnamon and vanilla extract if I have it) but I find that the 3 ingredients (minus the oil) work perfectly. But maybe I will try next time with oil and see if it’s different.
That’s interesting ! I always use the oil to add a fluffy texture to the cake crumb but I will try your option!
Delicious!!! Thanks for posting
Bedankt dat je mijn recepten hebt uitgeprobeerd!
The instruction #1 reads to use springform cake pan then in instruction #7 it reads loaf pan. Which to use or either one?
I’ve clarified it – I meant the cake pan 🙂
Lush, I’d add more cinnamon and next time I’ll do a melted butter and cinnamon swirl in the middle form extra va va voom! I added a half cup of vegan Greek yogurt as I only had veg oil and it was lovely and moist.
Can we dub gluten free flour in this recipe?
I haven’t tried yet, so can’t confirm it’d work perfectly.
I did mine GF using Dove self raising flour and added a half cup of vegan Greek yogurt and it was lovely! Brilliant recipe
Thank you for sharing this recipe! it works amazingly
I’ve already made it twice, terrific recipe, well done and thank you
Wow, that’s epic, thank you!!
This is a banger. Loved the simplicity and great taste
Dank je!!