I just came up with this recipe for my kids' snacks.This cake is only sweetened by the banana, so add sugar if necessary. If you don't mind using oil, add 10-20 g to improve the flavour and fluffiness. Recipe by Puripuripurin

I had tofu that was about to expire, so I looked at Kokochi-san's tofu brownie recipe and tried making something using pancake mix.It's super easy if you bake it in a rice cooker.But of course you can bake it in an oven.If it still seems too wet when it's done cooking, turn the rice cooker on again and check the cake again after 5 minutes. Mine worked fine just cooking it once.I recommend using 2 bananas. Recipe by Chi-zusan

I was having problems controlling my appetite so I wanted to eat a substantial amount of something relatively healthy.The day after baking this, I made it with a very ripe banana, and perhaps since the moisture content was higher, the batter came out more watery...so I after baking the cake and putting it on a dish, I heated it in the microwave.Heating it up in the microwave gave it a better texture than using an oven or toaster.Also, if you don't feel like using a bowl, you can just make it directly in the rice cooker pot. Recipe by AyBell

I wanted to make my favorite banana cake for a friend who is allergic to wheat. I tried various recipes, and finally came up with this delicious banana cake; so I posted the recipe.This cake uses the moisture of the tofu and banana, so there's no need for milk.You can also use maple syrup instead of honey, and kabocha squash instead of bananas.In Step 5, if you use a hand mixer from the start, the rice flour will splatter. Mix the ingredients together with a rubber spatula first, then switch to a hand mixer.The baking time may vary depending on your oven. After 30 minutes, if the cake looks like the top is getting too brown, cover it with foil. Recipe by fincafe

I bought pure cocoa for the first time in awhile, so I thought up an original recipe using it ♫♬■ Blend the bananas to your desired texture; mix for a short time for larger pieces, and a longer time for smaller pieces.■ If you don't have a round pan, a muffin pan or pound cake pan should also work.■ Depending on the pan, you may want to coat it with butter or parchment paper.■ The baking time may vary depending on your oven. Test it by inserting a toothpick.■ It's moister and more delicious the day after baking. Be sure to wrap it in plastic wrap, or put it in a plastic bag to store it. Recipe by nathu

I wondered if I could make a delicious cake with no oil and no egg. When I bought the tofu I also bought some other ingredients that had nutrition labels displaying the calories and tried out various amounts of each to make the cake.I recommend using a completely ripe banana. If the banana isn't completely ripe it's fine to add about 10 g of synthetic sweetener like Palsweet. This time I used a pack of tofu which was 120 g. The tofu is 70 kcal so the whole cake is about 600 kcal. Recipe by Harurabu

I tried many desserts with tofu, and I settled on this recipe.If you draw a line with a spatula in the middle during Step 3, when it's baked, the middle will crack nicely. Recipe by Yacchi-san

I found this on a site similar to this one, just geared more towards lower fat options. It was really Good. Dense and moist, almost more like a brownie than a cake. Yummy

I wanted to eat a moist pound cake, so I made this.Try adding sweet black beans to the batter.I use an 18 cm pound cake mold, but you can also use a 16 cm one.Adjust the baking time to your oven. Recipe by Rankori

I gave this to someone who loves these ingredients and they were really happy.This cake can be wrapped and stored for 2 days. If you feel like it, try adding chocolate chips, nuts, condensed milk, or liquor. You can make the matcha from tea leaves if you like, check out. Recipe by mini

I'm on a low-carb, low-sugar, and oil-free diet. I wanted to make something like a cake and so after many trials and errors, I arrived at this!I think it might also be delicious if you add in 1 tablespoon of lemon juice!This is so easy because all you have to do is mix the ingredients together and bake. Recipe by Emieru

I am not diabetic but I am not eating sugar as a precautionary measure. I am enjoying eating this cake with my husband. Our friends loved it as well, so I decided to share it.