Eggless Banana Plumcake Recipe
If you’re looking for a delightful and moist eggless dessert, this Banana Plumcake is a perfect choice. Made with ripe bananas, almond milk, and sunflower oil, this recipe offers a healthier alternative without compromising on taste. The added dark chocolate chips and almond flakes provide an extra layer of flavor, making each bite irresistibly delicious. Whether you’re vegan, have an egg allergy, or simply want a lighter sweet treat, this plumcake will surely satisfy your cravings.
Ingredients for Banana Plumcake (Serves 6)
| Ingredient | Quantity |
|---|---|
| Ripe Bananas (mashed) | 300g |
| All-purpose Flour (Type 2) | 250g |
| Brown Sugar | 90g |
| Sunflower Oil | 70g |
| Almond Milk | 125g |
| Baking Powder | 9g |
| Dark Chocolate Chips | 40g |
| Blanched Almonds (chopped) | 30g |
| Extra Ripe Banana (for topping) | 1 |
| Additional Brown Sugar (optional) | To taste |
Instructions for Making Eggless Banana Plumcake
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Prepare the Bananas: Start by peeling the ripe bananas. Place 300g of the banana flesh into a large mixing bowl. Mash the bananas using a fork until they form a smooth puree.
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Mix the Sugar: Add 90g of brown sugar to the mashed banana. Use an electric mixer to combine the sugar and banana thoroughly until the mixture is smooth and creamy.
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Add Wet Ingredients: Slowly pour in 70g of sunflower oil and 125g of almond milk into the banana mixture. Continue to mix using the electric mixer to incorporate the ingredients into a homogeneous batter.
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Incorporate the Dry Ingredients: Sift 250g of all-purpose flour and 9g of baking powder directly into the wet ingredients. Gently fold the flour mixture in with a spatula until just combined.
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Add the Chocolate and Almonds: Gently stir in 40g of dark chocolate chips and 30g of chopped blanched almonds. Make sure the chocolate chips are evenly distributed throughout the batter.
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Prepare the Baking Pan: Grease a loaf pan with a little butter or oil to prevent the cake from sticking. Pour the batter into the prepared pan and smooth the top with a spatula for an even layer.
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Topping the Cake: Peel the remaining banana and slice it in half lengthwise. Place the banana halves on top of the batter, pressing them lightly into the surface.
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Bake the Plumcake: Preheat your oven to 180°C (350°F). Place the loaf pan in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the edges should pull away from the sides of the pan.
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Cool and Serve: Once baked, allow the banana plumcake to cool in the pan for about 10 minutes. Carefully remove it from the pan and transfer it to a wire rack to cool completely. For an extra touch of sweetness, sprinkle some brown sugar on top before serving, if desired.
This eggless banana plumcake is perfect for breakfast, dessert, or as a snack. The natural sweetness of bananas and the rich flavor of dark chocolate make this cake a crowd-pleaser. It’s also a great choice for anyone following a dairy-free or egg-free diet. Enjoy this wholesome, easy-to-make treat with a cup of tea or coffee!
