Banana Breads are irresistible, and this one is no exception. Nothing better than having a super moist and soft banana cake without egg, that too healthy, made using whole wheat flour and jaggery powder. This eggless banana cake recipe is a clear winner!
To the mashed bananas in a bowl, add the melted butter, and mix it thoroughly.
Add in the jaggery powder and mix again.
Add yogurt and vanilla extract and mix once again.
Using a sieve, sift wheat flour, baking soda, salt and ground cinnamon, and add to the wet ingredients mixture. Whisk till all ingredients are mixed.
Grease a 9" x 5" loaf pan with some butter and dust with whole wheat flour. Preheat oven to 350 degree F or 180 degree C. Add in the banana bread batter to the greased pan.
Bake in the preheated oven for around 50 minutes to one hour till the cake is done (when the inserted toothpick comes out clean).
Remove the cake from the oven and allow it to cool before slicing and serving.
The Eggless Banana Cake is ready to be relished. Serve it warm or store the banana bread in the refrigerator and use within a week.
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Notes
You can use organic coconut sugar in place of jaggery powder. These alternatives provide healthier form of sweetener to the baked goods.
Feel free to add 1/4th to 1/2 cup of walnuts or chocolate chips to the banana bread batter for some variation.