Banana custard wholewheat flour cake (eggless) Recipe

Recipe By Slurrp

This eggless banana custard wholewheat flour cake is a delicious and healthy dessert option. Made with ripe bananas, wholewheat flour, and custard powder, it has a moist and tender texture. The natural sweetness of the bananas pairs perfectly with the creamy custard flavor. This cake is easy to make and is a great way to use up overripe bananas. Serve it as a dessert or enjoy it with a cup of tea or coffee.

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40minstotal
40minsCook
40m.total
40m.Cook
Banana custard wholewheat flour cake (eggless)
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ingredients serves

Ingredients for Banana custard wholewheat flour cake (eggless) Recipe

  • 3 Ripe Bananas, Mashed
  • 1 cup Wholewheat Flour
  • 1/2 cup Custard Powder
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted Butter, Softened
  • 1/2 cup Sugar
  • as per your need Optional: Chopped Nuts Or Chocolate Chips For Garnish

Directions: Banana Custard Wholewheat Flour Cake (eggless) Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 180°C and grease a cake tin.
  • STEP 2.In a bowl, mash ripe bananas until smooth.
  • STEP 3.In another bowl, whisk together wholewheat flour, custard powder, baking powder, and salt.
  • STEP 4.In a separate bowl, cream together butter and sugar until light and fluffy.
  • STEP 5.Add the mashed bananas to the butter-sugar mixture and mix well.
  • STEP 6.Gradually add the dry ingredients to the wet ingredients and mix until well combined.
  • STEP 7.Pour the batter into the greased cake tin and smooth the top.
  • STEP 8.Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  • STEP 9.Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
  • STEP 10.Once cooled, slice and serve the banana custard cake. Enjoy!

Cooking Tips

  • Make sure the bananas are ripe for a sweeter flavor and easier mashing.
  • You can add a handful of chopped nuts or chocolate chips to the batter for added texture and flavor.
  • Serve the cake with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.

Storage and Serving

  • Store the cake in an airtight container at room temperature for up to 3 days.
  • You can also refrigerate the cake for longer shelf life.
  • Serve the cake as is or warm it up slightly before serving for a more decadent experience.
Nutrition
value
146
calories per serving
10 g Fat1 g Protein13 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    1g
  • Carbs
    13g
  • Fiber
    < 1g

MacroNutrients

  • Carbs
    13g
  • Protein
    1g
  • Fiber
    < 1g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    34mg
  • Iron
    < 1mg
  • Vitamin A
    20mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    9mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    13mg
  • Manganese
    < 1mg
  • Phosphorus
    31mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp