Cakes / Vegetarian

Eggless banana pecan cake

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Yet another feather in my little eggless-baking cap. Haha. I’m really happy with these past ventures… partly to do with the success of my sans-egg baking, partly ‘cos I’m really satisfying my sugar cravings with cookies, cakes and sweet snacks galore. *giddy dance around my room*

Today’s recipe is from “Great Cakes Without Eggs”, a 200-odd page book by Bhima Books filled with eggless cake recipes…this banana pecan cake is the first I’ve tried from it and I must say it works really well. Although I admit it should not be eaten freshly baked and cooled, cos then it has that slightly sticky taste which is so dreadfully common in most eggless cakes. But if you cool it in the fridge overnight and take it out to thaw for about 20 minutes before serving, you are left with a fluffy sweet cake that can decently stand its own against a normal, egg-y banana cake. The only drawback was that it lacked that sumptous richness that you get from some of the more moist, dense banana cakes. So I liberally slathered the cooled cake with buttercream and that worked well enough to give every bite a full-flavored buttery rich taste.

Banana and Nut Cake (makes 1 6″cake)

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100g self-raising flour

1/8 tsp baking powder

1/8 tsp baking soda

50g caster sugar

50g butter, softened

1 1/2 tbsp yoghurt (I used Greek-style)

1 large banana/2 small bananas

3 tbsp milk, at room temperature

25g pecans/walnuts, roasted and finely chopped 

  1. Grease and line a 6″ round cake tin. I used a 6″ heart-shaped tin. Preheat oven to 350 degree F.  
  2. Sift the flour, baking powder and baking soda into a bowl.
  3. Cream together butter, sugar and yoghurt. Mash the bananas and mix into the creamed mixture. Fold in the flour mixture, alternately with the milk until well mixed. Fold in the nuts and pour into the prepared tin.
  4. Bake for about 30 minutes, until a skewer inserted in the center comes out clean.
  5. Cool and frost with buttercream or a cream cheese frosting.  And if you want to go kitsch all the way like me, sprinkle randomly with colored sugar strands and little hearts to go with the heart-shaped cake. That’s what too much sugar can do to a soul. haha! 
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2 thoughts on “Eggless banana pecan cake

  1. hi.

    I in search of good eggless cakes, this looks yummmmmm. Do you mind sharing the buttercream recipe. Thanks in advance.

  2. Hi S B, I used a very basic buttercream recipe for this cake. 1/2 cup softened butter, 1 1/4 cups of icing sugar (sifted), 1/2 tsp of vanilla and about 3-4 tbsp of milk or cream. Cream all the ingredients together and continue to beat on med-high speed for about 5 minutes to fluff up the frosting.

    If you want it less sweet, reduce the amount of sugar or you can add a few more tsps of milk or cream.

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