Egg Free Vanilla Cake with Bananas

Having lots of over ripe bananas at hand, the first thing that came to my mind was to try an egg substitution with banana. Decided on my plain vanilla cake recipe and here is the result.. A super moist and tender crumbed cake..which could be the perfect base for an eggless christmas fruit cake..some spices and nuts can change the whole story.. :D.. must try it sometime later.. :)

Ingredients:
     1 1/2 cups (195 g) all purpose flour
     2 tsp baking powder
     1/4 tsp salt
     1 cup  [granulated white sugar + brown sugar (can take half and half or use just one type) ]
     100 g unsalted butter at room temperature
     1 tsp vanilla extract
     3/4 cup banana puree/mashed
     1/2 cup milk

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm)  cake pan with three inch (7.5 cm) sides.

In a large bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and then add sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the banana puree beating well after the addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.
Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for about 35-40 minutes (the time varies with different ovens) or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then ease the cake onto your serving plate.

Makes one - 9 inch (23 cm) cake. Serves 6 to 8.

Chocolate Banana Cake

 Another gem from Joy of baking....for all those who love chocolate.. :) It is so easy to make, just mixing the dry ingredients in one bowl and the wet ingredients in another..and then..just beat them up together. You don't even need an electric beater, a hand whisk would do. What you finally get is a dark chocolate cake with a faint banana taste.....and it is yummy.... :)

Although the cake is very soft, I have used it layered with cream cheese frosting and ganache for birthdays and was received well, I think :) It can also be frosted with whipped cream...endless ways you can turn it into your favorite dessert...:)

I have always noticed that this cake tastes better on the next day (I never show it to my son soon after baking...just tell him his chocolate cake will be ready only tomorrow)

Ingredients

• 2 cups (400 gm) granulated white sugar
• 1 3/4 cups (245 gm) all purpose flour
• 3/4 cup (75 gm) unsweetened cocoa powder
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda     (refer note on leavening agents)
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup mashed ripe bananas
• 1 cup (240 ml) warm water
• 1/2 cup milk
• 1/2 cup vegetable oil (corn or sunflower or any flavourless oil)
• 1 1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F and place the rack in the center. Butter and line the bottom of a 9 x 13 inch (23 x 33 cm) pan with wax paper.

In a large bowl mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.

In another bowl, whisk the eggs, banana, milk, oil, vanilla and water.

Add the wet mix into the dry ingredients and whisk until combined. The batter will be thin.

Pour into the prepared pan and bake for about 35-40 minutes or until a toothpick inserted into the center comes our clean.

Take the cake out of the oven and allow to cool on a wire rack.

As I told earlier.. serve it the next day...:)

Reducing the fat in baked goods

Reducing fat will give baked goods a denser texture; to correct for this, try increasing the sugar in the recipe and/or beating the egg whites and folding them into the batter. Also try using a softer flour, like pastry or cake flour.

• Applesauce  (Applesauce can replace up to ¾ of the shortening in many recipes.  Add with the liquid ingredients and reduce sugar in recipe if the applesauce is sweetened.)
• In many recipes for cakes, muffins, and cookies, you can reduce about a third of the amount of fat in the recipe without seriously compromising the quality.
• bananas (mashed) (Substitute no more than 3/4 of the fat with this.)
• Avoid substituting oils for solid fats when baking cookies, cakes, and pastries; it will make the dish greasy and dense.