ADVERTISEMENT
Serving: Enjoy the cake on its own or pair with a cup of coffee or tea. For a decadent treat, top with chocolate chips or a drizzle of caramel sauce.
Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The cake also freezes well for up to 2 months.
Variants
Nutty Addition: Add ½ cup of chopped walnuts or pecans to the batter for extra texture and flavor.
Chocolate Lover’s Version: Stir in ½ cup of chocolate chips for a rich, chocolatey twist.
Coconut Version: Add ½ cup of shredded coconut for a tropical flair.
Spiced Banana Cake: Increase the cinnamon to 1 teaspoon and add a pinch of nutmeg for a warm, spiced flavor.
Vegan Option: Replace the eggs with flax eggs and use a plant-based sweetener like maple syrup. Use dairy-free butter or coconut oil.
FAQ
Q: Can I make this cake without eggs?
A: Yes! You can substitute the 3 eggs with 3 flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) for a vegan version.
Q: How ripe should the bananas be?
A: The riper, the better! Overripe bananas provide the best flavor and natural sweetness for this cake.
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute whole wheat flour, but the cake may turn out denser. If you prefer a lighter texture, try a 50/50 blend of whole wheat and all-purpose flour.
Q: Can I make this cake ahead of time?
A: Absolutely! This cake keeps well for several days and can be made in advance. Simply store it in an airtight container or refrigerate for longer freshness.
This Best Banana Egg Cake offers a delicious, naturally sweet treat with the comforting flavors of banana and cinnamon. Whether you're making it for yourself or sharing with friends and family, this cake will quickly become a favorite!
ADVERTISEMENT
