I love the aroma of my kitchen whenever I’m using bananas for baking, whether it is Banana Bread, or this eggless banana coconut cake. I know how excited you guys get about eggless recipes! This eggless banana coconut cake is soft, packed with flavour, and super moist! One has got to delicious, moist banana cake and the coconut flavour complements it so well!
There are many more amazing recipes in the Bake with Shivesh book. You should totally get your hands on it today!
Ingredients of this Eggless Banana Coconut Cake
This eggless banana coconut cake uses Greek yogurt instead of eggs which is a great alternative and one of the most common ingredient used as a substitute for eggs.
Wondering about more egg substitutes? There is an entire blog post dedicated to that and I know it will give you a better understanding of the entire thing!
Tips to keep in mind while using Greek Yogurt as a substitute for Egg
- If you are cooking with Yogurt, make sure it really is greek yogurt and not curd and it should also be plain and not flavoured. There are a plethora of flavoured yogurts available in the market now but they will obviously end up giving your cake a different flavour.
- Do not overdo mixing the yogurt. Stirring it vigorously can cause the yogurt to break down. Instead, use the blessing- silicone spatula- to fold the yogurt with the other ingredients in a gentle manner.
- It is a common fact that yogurt and aluminium don’t go well together because of the acidic nature of yogurt. It’s best to line your tin with a parchment paper and not use foil to line your tin either.
Using Bananas in Desserts in the right manner
Bananas are increasingly becoming the centre star of the fruit kingdom when it comes to baking., I have also ended up falling in love with this beautiful fruit and it’s versatility. A lot of banana recipes are there on the website now- from triple chocolate banana bread, eggless banana upside down cake, triple chocolate banana bread, gluten free banana bread, to this eggless banana coconut cake.
But, it also becomes important to do the fruit proper justice so it cane reap the exact results you want in your cake. Follow the following tips to get it right.
- Dark and ‘ugly’ bananas are the best for baking. Bananas with dark spots are good, black bananas are even better. Do not use green bananas. They will spoil you dessert because of their inability to be mashed and mixed properly.
- If you want to speed up the the ripening, keep the bananas in room temperature, out of their bags. And for more speed, throw them in a thin paper bag and keep them in a dry and warm spot.
Eggless Banana Coconut Cake Recipe
- 2 ripe bananas, mashed
- 3 cups all purpose flour
- 1 tsp cinnamon powder
- 2 teaspoons baking powder
- ¼ cup shredded coconut + more for the top
- ¾ cup oil
- 2 cups castor sugar
- 1 cup Greek yogurt
- 1 + ½ cup milk
- 1 cup whipped cream
- Pre-heat the oven to 180C. Line a 9" round cake pan with parchment paper.
- In a medium bowl, whisk together flour, cinnamon powder, shredded coconut and baking powder
- In a large bowl, beat mashed bananas, sugar and oil until the mixture becomes pale yellow.
- Add yogurt and beat well
- Fold in flour mixture, alternating with milk.
- Pour the batter into the prepared cake tin and bake in the oven for 40 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely
- Cover with whipped cream and top with shredded coconut