If you use coarsely chopped walnuts, your no oil, no butter banana cake will be lighter in color and more yellowish than the picture of my cake.
No oil, no butter Banana Cake Recipe
- 2½ cups flour
- 1½ cup sugar
- 1⅔ cup mashed bananas (Food Process them)
- ⅔ cup finely chopped/crushed walnuts
- ⅔ cup yogurt
- 3 large eggs
- 1½ teaspoon baking soda
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 3 teaspoons vanilla
- For chopping the walnuts, I usually use the large food processor with the heavy-duty blade, so that the walnuts are very fine and there are no detectable traces of the walnuts in the baked banana cake. I do that because when walnuts are evident, the cake instantly becomes less appealing to my girls! If that is not a problem, you can place the walnuts in a plastic bag, wrap it with a kitchen towel and use the garlic crusher as a hammer to break the walnuts into smaller pieces. If you use coarsely chopped walnuts, your no oil, no butter banana cake will be lighter in color and more yellowish than the picture of my cake.
- To make the banana cake, beat all the ingredients with an electric mixer until there are no lumps in the batter. If you are using chopped walnuts, beat all the other ingredients until the batter is creamy with no lumps, then add the walnuts.
- Pour in a greased and floured pan and bake. Use a 23cm round pan (9 inch pan) or a bundt cake pan. Check my post on Tips for removing cake from pan in one piece.
- If you are baking in the oven, set the oven at 350°F and bake for 45 minutes or until toothpick comes out clean. Be careful not to judge the cake readiness by crust as this no oil, no butter banana cake has a moist crust even when done.