Eggless Banana Cake

A lightened up banana cake without any heavy frosting, no eggs and no dairy. It is a light olive oil cake with plenty of lift and fluff and a generous top layer of sliced almonds that get perfectly nutty in the oven before being heavily dusted in powdered sugar.

Course Dessert

Cuisine American

Keyword banana cake, eggless cake, vegan banana bread

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 441kcal

Author Florentina

Ingredients

Dry Ingredients

2 cups all purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp nutmeg

Wet Ingredients

1/2 cup raw cashews (soaked in hot water for 20 minutes)
1 cup water
1 Tbsp lemon juice (or apple cider vinegar)
1 cup mashed banana (from 2-3 bananas)
1/2 cup olive oil
1 Tbsp vanilla extract
1 tsp almond extract (optional but so good)
1/2 cup raw sliced almonds
powdered sugar for serving

Instructions

Preheat oven to 350”F. Prepare a 9 Inch round springform pan lined with parchment paper. Lightly oil the paper and the sides of the pan.
CASHEW CREAM. Soak the cashews in hot water for 20 minutes then drain. Blend the drained cashews with 1 cup of water until a silky smooth cream is form. (You will use exactly 1 cup of this cream, reserve any leftover for your morning coffee).
1/2 cup raw cashews, 1 cup water
DRY MIX. In a medium mixing bowl whisk together all the dry ingredients.
2 cups all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp sea salt, 1 tsp ground cinnamon, 3/4 tsp ground ginger, 1/4 tsp nutmeg, 1 cup granulated sugar
WET MIX. In a separate small bowl combine 1 cup of the cashew cream, olive oil, bananas, lemon juice + vanilla and almond extracts.
1 Tbsp lemon juice, 1 cup mashed banana, 1/2 cup olive oil, 1 Tbsp vanilla extract, 1 tsp almond extract
Pour the wet mixture over the dry and using a spatula fold the two together until combined but without overmixing.
Transfer the batter to the prepared pan and sprinkle with the slivered almonds. Use the back of a spoon or the palm of your hand and gently press the almonds into the batter to stick.
1/2 cup raw sliced almonds
Bake @350”F between 25 to 30 minutes until a toothpick inserted in the center comes out almost clean with only a few crumbs sticking to it. Transfer to a cooling rack and allow to cool off in the pan.
Use a butter knife and run it around the sides of the pan to release any dough that might be sticking. Open the side of the springform pan and allow to cool further before slicing into wedges and dusting with powdered sugar.
powdered sugar for serving

Video

Notes

Frosting Variation -If you aren't a fan of the sliced almonds on top you can certainly slather this banana bread cake with one of my favorite frostings: buttercream coffee frosting or chocolate buttercream frosting and mix in about a cup of chocolate chips in the batter. The almond topping is superb though, very reminiscent of a French pastry to enjoy with your coffee, I hope you give it a try.
On Storage - Store at room temperature in a cake box for a couple of days. You can refrigerate or freeze leftovers wrapped individually in parchment paper and just bring out to room temperature before serving. Serve alongside your favorite iced coffee or espresso for an afternoon pick me upper.

Nutrition