An eggless alternative to banana loaf from Able + Whānau!

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 8 (one 9-inch round cake)

Calories: 410kcal

Ingredients

• 1 1/2 cups all purpose flour (Maida)

• 3/4 cup white granulated sugar

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1⁄4 teaspoon Salt

• 3/4 cup overripe banana (mashed)

• 3⁄4 cup milk

• 1⁄2 cup oil (use any flavorless oil like canola, vegetable, corn, sunflower oil)

• 2 teaspoons pure vanilla extract

• 2 teaspoons vinegar (white distilled vinegar or apple cider vinegar)

Method

• Preheat the oven to 350°F (180°C) for at least 10 minutes.

• Grease a 9 inch round cake pan with butter or oil (or spray with nonstick cooking spray). Keep it aside.

• Take all purpose flour, sugar, baking soda, baking powder and salt in a bowl. Whisk till everything is incorporated well.

• Now mash the banana and measure to 3/4 cup.

• Take mashed banana in a large bowl. Add remaining wet ingredients (milk, oil, vanilla extract, vinegar).

• Beat it really well till everything is well combined.

• Now add dry flour mixture. Start mixing with a whisk and halfway through switch to a spatula and fold everything together. Do not overmix.

• Pour the batter into the prepared cake pan. Even out the batter using a spatula.

• Bake in the preheated oven for 32-35 minutes (or till a toothpick inserted in the center of the cake comes out clean).

• Remove it from the oven and let it cool in the pan for 5 minutes. Then invert in on the cooling rack. Let it cool down completely.