Eggless Banana Cake With Yogurt - Moist Banana Cake

Eggless Banana Cake With Yogurt - Moist Banana Cake

Easy, moist eggless banana cake with leftover ripe bananas and yogurt! Makes delicious breakfast, snacks or dessert with enough leftovers!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword banana cake without eggs, easy banana cake, eggless banana cake, moist banana cake

Prep Time 20

Cook Time 55

Total Time 1 15

Servings slices

Calories 280kcal

Author PA

Ingredients

4 cups mashed bananas from 8 to 10 ripe bananas
4 cups all purpose flour
5 teaspoons baking powder
¾ teaspoon baking soda
½ cup greek yogurt or curd or plain yogurt ½ cup
½ cup whole milk
1 cup butter melted
3 cups sugar

Instructions

To make the batter for banana cake

Add the flour to a large bowl, and also add baking powder and baking soda. Mix well so the ingredients are evenly mixed.
In another large bowl, mix together the melted butter and sugar.
Add yogurt, milk and vanilla extract to the butter sugar mixture, mix well to combine.
In a third large bowl, prepare the mashed bananas. I used a potato masher to easily mash the bananas.
Add the prepared butter mixture to the mashed bananas and mix well so all the wet ingredients are well combined.
Transfer this prepared banana mixture to the dry flour mixture (it's a good amount of ingredients, so you will need to use a large bowl).
Mix well using a large spoon or you may use a electric mixer to mix the contents to make the banana cake batter.
Make sure there is no dry flour left at the bottom of the bowl and all the ingredients are combined well and evenly. The texture of the banana cake is slightly thick batter, but you should be able to transfer the cake pans easily.
If it's too thick, you may add a little more milk (only add about a tablespoon of milk at a time) and mix well with the batter (do this only if it's necessary).

To make the banana cake:

Preheat oven to 350 degree Fahrenheit.
Prepare two large (about 9 inch) cake pans by applying little oil or butter and lining with parchment paper.
Pour the prepared banana cake batter into the two cake pans, dividing the amount almost equally.
Place the cake pans in the preheated oven and bake the cakes for about 55 to 60 minutes until the cake is golden brown on top and the inside is completely cooked (until a toothpick inserted at the center of the cake comes out clean).
Make sure to check the cake at about 45 minutes of baking, because sometimes the top of the cake browns before the inside is cooked completely.
If the top of the cake browns before the inside of the cake is cooked completely, cover the cake with good quality foil and bake for the remaining amount of time until the inside of the cake is also cooked.
Once the cake is baked, transfer the cakes immediately from the hot oven and allow the cakes to cool down before you slice and serve!
In fact, you may serve this banana cake even when it's slightly warm, as it is delicious. Enjoy the sliced banana cakes with a cup of hot tea or coffee or milk.

Notes

You may frost the banana cakes if you like, but it's very delicious even without any frosting.

This vanilla cream cheese frosting goes great with this banana cake if you want to add a frosting to the banana cake.

Since we made two large banana cakes, there will be a lot of servings of banana cake so you can enjoy a lot of leftovers or you can gift them to family or friends, especially if it's any special occasion or holidays like Christmas.

You can enjoy this banana cake for snack, dessert or breakfast.

If you are not serving the banana cake the same day of preparation, you can store this in the refrigerator for another 3 to 4 days and if you want to store this for few more day, you may freeze the banana cake in the freezer for longer storage.

Just transfer the banana cake to freezer safe containers and store in the freezer if you wish.

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