Best 5 No Bowl Banana Cake Recipes

2 INGREDIENT HEALTHY NO BAKE BANANA CAKE

Steps:

• Line an 8 x 4 inch baking loaf pan with parchment paper.
• In a medium bowl, mash bananas with a fork or spoon until it becomes puree consistency. Stir in coconut flour until evenly mixed. Your mixture should thicken and resemble a cookie dough consistency. You can taste and adjust as needed. If you find your mixture is too wet, you can add a little extra coconut flour.
• Spread mixture into prepared baking pan, using a spatula to smooth out the surface. Wrap cake loaf pan with plastic wrap. This will prevent the bananas from oxidizing too much and turning the cake brown or gray. Place into fridge for about 1 hour to let cake firm up slightly, making it easier to slice. Cake can actually be eaten without refrigerating it but it will be easier to slice if it is refrigerated. When ready to serve, slice cake. I don't recommend slicing ahead of time because the bananas in the cake will oxidize and change the color of the cake from light yellow to a brown or gray color. I also recommend only slicing as much as you will be eating to preserve the color.
• To make frosting, whisk together cream cheese, greek yogurt and maple syrup. Taste and adjust as needed. Frosting can be added before or after the cake is refrigerated.
• Store uneaten cake and frosting in the fridge in an airtight container.

MICROWAVE BANANA CAKE IN A BOWL

Steps:

• Mix flour, sugar, and baking powder together in a bowl. Stir banana, milk, oil, and vanilla extract together in a microwave-safe bowl; stir in flour mixture until batter is smooth.
• Cook in microwave until cake is cooked through, about 2 minutes. Cool slightly and spread chocolate-hazelnut spread onto cake.

4 INGREDIENT BANANA CAKE

Steps:

• Preheat oven to 350°F (177°C). Line an 8 x 8 inch square cake pan with parchment paper.
• Add flour and sugar to a large mixing bowl. Whisk together until evenly combined. Then sift the mixture. To do this, run your whisk rapidly back and forth until your flour mixture becomes light and powdery. This step is needed because it is difficult to break up any flour lumps after you add the liquid because of the lack of fat.
• Add in the mashed bananas and water. Whisk until batter is smooth.
• Pour batter into prepared baking pan. Bake for about 30-35 minutes. When cake is done it should be lightly browned on top and a toothpick inserted should come out clean. The cake will be paler than your typical banana cake because of the lack of fat. Let cake cool completely before removing and serving. If frosting your cake, also wait until it is fully cooled before frosting.

NO-BOWL BANANA CAKE

Steps:

• In an 8 or 9 inch square cake pan, with a fork mix well flour, sugar, cornstarch, baking soda, and salt.
• Add remaining cake ingredients to pan. Mix with a fork until thoroughly blended. Using a rubber spatula, scrape any ingredients clinging to sides, corners and bottom of pan into the batter. Even out batter in the pan.
• Bake in preheated 350 F oven for 30 to 35 minutes or until a pick inserted in the centre comes out clean. Cool in pan on a wire rack. When cool spread with frosting if desired. Makes 9 servings.
• To make frosting, beat together butter and sugar until thoroughly blended. Add lemon juice; beat until smooth and of spreading consistency.

A-NUMBER-1 BANANA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. In a small bowl, whisk together flour, baking soda and salt; set aside.
• In a large bowl, cream butter, white sugar and brown sugar until light and fluffy. Beat in eggs, one at a time. Mix in the bananas. Add flour mixture alternately with the buttermilk to the creamed mixture. Stir in chopped walnuts. Pour batter into the prepared pans.
• Bake in the preheated oven for 30 minutes. Remove from oven, and place on a damp tea towel to cool.