Move over banana bread, there's a new favorite banana baked good in town! Super easy to make and absolutely delicious, this banana cake is budget friendly and made with basic pantry ingredients. You need to add this to your snack rotation today!
Also known as depression cake, you would never know this fluffy snack cake has no eggs, milk or butter. Bananas can be fresh or frozen, just make sure they are overripe so that their sweetness is fully developed.
We prefer this over banana bread partly because it comes out perfect every single time. In my experience, banana bread can easily go from underdone to too done by the time the center is fully cooked, and you won't find that from this cake.
If, like me, you keep overripe bananas in the freezer at all times, you now have another delicious way to use them up!
Ingredient Notes:
- Water - this cake is absolutely delicious using water. If you would like a slightly richer version, replace it with milk (dairy or non-dairy).
- Vinegar - you can use white or apple cider vinegar or even lemon juice if that's what you have on hand. The vinegar plus the baking soda and baking powder are the leavening agents in this cake allowing it to be egg-free.
- Oil - use any oil you have on hand, preferably one with little to no taste (i.e. not extra virgin olive oil). If you're looking for substitutions, I have successfully substituted half of the oil with unsweetened applesauce without any noticeable change to the cake.
- Banana - use fresh or frozen (thawed) as long as it is ripe. If you would like to include the bananas on the top of the cake as I've shown in the photos, you'll need 1 additional banana.
- Sugar - if you prefer a sweeter cake, use the full cup. If you prefer a less sweet cake, use 3/4 cup. I have successfully replaced the granulated sugar with maple sugar.
Making The Eggless Banana Bread Cake:
1. Preheat oven to 350 degrees Fahrenheit. Spray an 8-inch square pan with nonstick cooking spray or line with parchment.
2. In a large bowl, whisk together the flour, walnuts (if using), sugar, baking soda, baking powder, cinnamon, and salt.
3. Add water/milk, vinegar, oil, 1/2 mashed banana, and vanilla to dry ingredients. Stir with a spatula until combined and there are no pockets of dry flour.
4. Pour into prepared pan and smooth top.
5. If you are using the additional banana for the top of the cake, cut the banana into coins and place gently on the top of the batter, spaced evenly.
6. Bake 25-35 minutes, or until center is no longer jiggly and toothpick inserted into the center comes out clean. Cool completely before cutting for the best texture.
Additional DELICIOUS Egg-Free Depression Cake Recipes:
printable recipe can be found here
Eggless Banana Bread Cake
makes 1 - 8x8 pan
1 1/2 cups all-purpose flour
1/2 cup chopped walnuts, optional
3/4 cup - 1 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup water or milk (dairy or non-dairy)
1 teaspoon white or apple cider vinegar or lemon juice
5 Tablespoons oil
1 teaspoon pure vanilla extract
1/2 cup mashed overripe banana (fresh or frozen - thawed)
1 overripe banana for coins on top, optional
1. Preheat oven to 350 degrees Fahrenheit. Spray an 8-inch square pan with nonstick cooking spray or line with parchment.
2. In a large bowl, whisk together the flour, walnuts (if using), sugar, baking soda, baking powder, cinnamon, and salt.
3. Add water/milk, vinegar, oil, vanilla, and 1/2 cup mashed overripe banana to dry ingredients. Stir with a spatula until combined and there are no pockets of dry flour.
4. Pour into prepared pan and smooth top.
5. If you are using the additional banana for the top of the cake, cut the banana into coins and place gently on the top of the batter, spaced evenly.
6. Bake 25-35 minutes, or until center is no longer jiggly and toothpick inserted into the center comes out clean. Cool completely before cutting for the best texture.
pin it for later:
Looks yummy. I may have to see how a GF version would be. I couldn't help but notice that gorgeous knife, and wondered if your husband made it.
ReplyDeleteI hope that a gluten free version works!! My husband did not make the knife, someone he follows on instagram did. We both loved it and decided we needed it! 😉
DeleteIt sounds and looks delicious! I love the vintage recipes that showcase how clever home cooks were during hard times. I think this would work well with almond flour for a gluten free version. Hope you are warming up in NY!
ReplyDeleteAlmond flour - yes, I bet it would work. Thanks Daisy!
DeleteI just realized again, my name did not show up. It’s daisy.
ReplyDelete