Eggless Whole Wheat Banana Blueberry Cake – Super Moist And Healthy

Eggless Whole Wheat Banana Blueberry Cake

Enjoy the classic combination of bananas and blueberries in this classic eggless whole wheat banana bread recipe!!

This is the sixth recipe I am posting under “My Julie & Julia Project” for this year. For those who don’t know, I have started this project under which I will be posting 100 recipes from my kitchen by the end of the year 2019. This is the Recipe #6.

Here is the link to “My Julie & Julia Project” post:

Julie & Julia – Starting my journey

Banana cake is always a big hit in my family. You can pair it up with walnuts, chocolate chips or blueberries, it is never going to disappoint you. If you follow a fail-proof recipe, the banana cake will always turn out to be super duper moist and rich.

I have recently started experimenting more with the eggless bakes, though I am really okay to use eggs in my recipes. But this urge to try out the egg substitutes has been up lately. Here, I have used yogurt. I have tried the egg version of the recipe too, and it definitely turns out to be more dense and moist, but this experiment is a win-win too in my opinion.

Dried berries are one thing that you will always find in my house. Cranberries, blueberries or blackberries, all are flavorful and give a beautiful touch to my bakes. I am using Trader Joe’s Dried Blueberries in this recipe. Fresh berries can also be used for the bakes, but I prefer to use dried ones in my cakes and cookies.

Again I have tried to make this a healthy bake by avoiding all-purpose flour, and rather using whole wheat flour in place of that. I have baked this cake using all-purpose flour as well, but this is a more guilt-less version. Also, in place of refined sugar, I have recently switched to jaggery powder. The refined sugar is no longer seen to have a place in my home now. Hasta la vista, baby.. LOL!!

It is best to use over-ripe bananas for this cake. They are easy to mash and mix into the batter and are more sweeter. I have experimented with butter earlier, but this is a olive oil version, and did turn out quite good.

It is good to keep experimenting with different flours for any recipe, check the healthy ones if you have a kid at home who has a sweet tooth. It definitely helps in knowing that a particular recipe can be made in a healthier way without cutting out on the taste.

I will be soon using this banana bread to create a trifle. I am always on a lookout for ways to utilize leftovers. And utilizing cake in a trifle was something I was planning on posting for a long time (that’s one of the easiest ways to use the leftover cake and tastes great too). In the meantime, do enjoy the recipe, and have a great day!!

Method (Step-by-step with pictures)

• Preheat oven to 350 degree F. Meanwhile, mash the bananas in a bowl and add jaggery powder.

• Add olive oil and mix everything together to a smooth blend.

• Add yogurt and vanilla essence to the banana-jaggery-oil mixture and mix them all together. Wet ingredients mixture is ready.

• For the dry ingredients, add whole wheat flour to the wet ingredients mixture.

• Also add salt and baking soda and start mixing all the ingredients.

• Once the dry and wet ingredients form a smooth and uniform blend, add in the dried blueberries.

• Pour the mixture to a greased cake pan dusted with flour.

• Once the oven is preheated, bake the cake mix in the oven for around 55-60 minutes, or till the cake is done (when the inserted toothpick comes out clean).
  Remove the cake from the oven, and allow it to cool before serving.

Relish the yummy moist cake with your family and friends!!