Quick Dairy-Free Banana Cake
A soft and fluffy banana cake made without any milk or butter, perfect for a simple weekday treat. With ripe bananas and pantry staples, you'll have a golden, fragrant cake on the table in no time.
🛒 Ingredients
15 servings
- 3 very ripe bananas
- 3 eggs
- 2 cups (400 g) granulated sugar
- 2 cups (240 g) all-purpose flour
- 1 cup (240 ml) vegetable oil
- 1 tsp baking powder
- Ground cinnamon and sugar to finish
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a cake pan.
- 2
Blend the bananas, eggs, and oil together until completely smooth and creamy.
- 3
In a large bowl, whisk together the sugar and flour, then stir in the banana mixture.
- 4
Add the baking powder and fold gently until you have a smooth, lump-free batter.
- 5
Pour into the prepared pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- 6
Remove from the oven and dust with cinnamon and a sprinkle of sugar while still warm.
💡 Chef's Tip
Use the ripest bananas you can find — the darker the peel, the sweeter and more flavorful your cake will be. Store leftovers in an airtight container for up to 3 days.
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Same category — Pasta
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