For those with Egg Allergies: Egg-free Banana Cake

Name: For those with Egg Allergies: Egg-free Banana Cake
Yield: 6 servings
Cuisine: American
Ingredients: 2 Bananas; 50 to 60 grams Sugar; 40 ml Vegetable oil; 100 ml Milk (or soy milk); 1 pinch Salt; 150 grams Cake flour; 2 tsp Baking powder

cookpad.japan @cookpad_jp

I had overripe bananas, but no egg... but I wanted to eat cake. So I just made a cake anyway - and this is the recipe.

No hints to speak of.
Since no eggs are used, the batter is quite loose, so use a shallow cake pan rather than one with tall sides. The cake should be easier to handle.
When baking the cake, if you line the pan with parchment paper, it will be easier to take the cake out, but if you grease the pan with margarine or butter, the cake will smell nicer. For 18 cm [7.1 in] diameter cake. Recipe by Koharu03

I had overripe bananas, but no egg... but I wanted to eat cake. So I just made a cake anyway - and this is the recipe.

cookpad.japan @cookpad_jp

I had overripe bananas, but no egg... but I wanted to eat cake. So I just made a cake anyway - and this is the recipe.

Saved

Ingredients

6 servings

2Bananas
50to 60 grams Sugar
40 mlVegetable oil
100 mlMilk (or soy milk)
1 pinchSalt
150 gramsCake flour
2 tspBaking powder

Saved

Steps

1

Put bananas in a bowl and mash with a fork. Add sugar and mix well.
2

Add oil, soy or regular milk, and salt, and mix.
3

Sift flour and baking powder together. Add to the bowl from Step 2 using a spatula in a cut-and-fold motion.
4

Pour the batter into a cake pan. Bake for 25 to 30 minutes in a preheated 355F/180℃ oven.
5

Done. When the cake has cooled down slightly, put in a plastic bag until it has cooled. The cake will become nice and moist and not dry out.
6

Dust with powdered sugar, or serve with cream on the side. Or just as is.