ito Cake na Saging na Walang Itlog is the easiest banana cake you will ever make, just Mga sangkap ng 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.
I love making eggless versions of classic cakes. I’ve already made Mga Cookie na Walang Itlog na Chocolate Chip, Mga Cupcake na Walang Itlog, O Cake na Tsokolate na Walang Itlog. 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.
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Cake na Saging na Walang Itlog
Ingredients
- 1 ½ tasa Flour ng Lahat-Lyong - Tandaan 3
- 2 ½ kutsarita Paghurno Powder
- 1 ½ tasa Minasang Saging - Tandaan 1
- ⅓ tasa Natunaw na Langis ng Niyog - Tandaan 2
Opsyonal
- ½ tasa Malambot na Kayumanggi na Asukal - opsyonal
- ½ kutsarita Asin
- 1 kutsarita Vanilla Extract
- 2 kutsarita kanela
- ½ tasa Tinadtad na mga Walnut - or Pecans
To add on top
- 4 maliit Mga saging - peeled, sliced halfway lengthwise
tagubilin
- 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.
- Ihalo ang mga tuyong sangkap sa mga basang sangkap at haluin gamit ang kutsarang kahoy o silicone spatula hanggang sa maging malapot ang batter.
- Idagdag ang tinadtad na mani kung ninanais.
- Ilipat ang batter sa inihandang kawali.
- Press half-sliced bananas on top of the cake.
- Palamigin sa isang wire rack nang 2 oras bago hiwain.
- 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.
Mga Tala
Pagkain
Ingredients at Substitutions
- Flour ng Lahat-Lyong – You can use all-purpose flour or cake flour. For a gluten-free version, use my gabay sa pagpapalit na walang gluten. It might work with oat flour, but I haven’t tried.
- Paghurno Powder – To give the bread some rise. You can also use self-rising flour.
- Minasang Saging – The riper the banana, the sweetener the cake. If your bananas are dark brown, you might not need any sugar.
- Malambot na Kayumanggi na Asukal – Only use it if your bananas are not very ripe.
- Langis ng niyog – or any vegetable oil you like.
How To Make Eggless Banana Cake
Tips for a Perfect Cake
- Tiyakin na ikaw 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.
- Gumamit ng 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
Salamat sa pagsubok sa mga recipe ko!
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
Salamat!!