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Eggless Banana Pound Cake with Coconut Cream Cheese Frosting
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Banana Pound Cake

Eggless Banana Pound Cake with Coconut Cream Cheese Frosting is perfect. It is delicious and it is eggless too! Getting the right eggless recipes is a challenge and I cracked it.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Baking, Dessert, Filling & Frosting
Cuisine: Vegetarian
Keyword: Bakery, chocolate, Coffee, cupcake, eggless
Servings: 1 bundt cake

Ingredients

for the cake

  • 2 tbsp milk
  • ½ cup ripe banana
  • 1 tsp vanilla extract
  • 1 cup cake flour sifted
  • ½ cup sugar granulated
  • 1¼ tsp baking powder
  • ¼ tsp baking soda
  • a pinch salt
  • 123 gram unsalted butter softened

for the coconut cream cheese frosting

  • 1 cup greek yogurt homemade curd; hang 2 cup of curd = 1 cup of hung curd
  • 1 cup full cream
  • 1 cup cream cheese
  • 50 gram unsalted butter softened
  • ¼ cup fresh coconut grated
  • ¾ cup confectioner's sugar
  • ¼ cup fresh coconut grated for sprinkling on top

Instructions

for the cake

  • Preheat the oven to 180 °C. Grease fluted tube pan. Sift dry ingredients together 2-3 times.
  • Puree the banana in a processor.
  • Lightly whisk together milk, banana puree and vanilla in a medium bowl.
  • Place dry ingredients in a large bowl and mix on low speed for 30 secs, until blended.
  • Add butter & half of the banana mixture, and mix until dry ingredients are moistened. On medium speed beat for 1 minute. This will aerate and develop cake's texture. Scrape down sides.
  • Add the remaining banana mixture in 2 batches, beating for 20 secs between each addition. Scrape down sides.
  • Pour batter into prepared pan. Smooth surface with spatula. I baked for 25 – 30 mins.
  • Let cake cool on a rack in the pan for 10 mins before inverting onto a greased wire rack.

for the coconut cream cheese frosting

  • Mix hung curd & cream together to get 2 cups of cream cheese. Remember this method gives slightly curd smelling cream cheese.
  • Cream the butter and cheese together for about 3 minutes. Scrape down the sides.
  • Slowly add the sugar. Fold in the coconut. Chill for assembling.

assembling the cake

  • Spread onto the cooled cake. Sprinkle grated coconut on top of frosting.
  • Chill and serve. My cake tasted much better once we chilled and cut.

Notes

  1. I replaced egg with ripe Banana & Baking Powder in this recipe - (1/4 cup ripe Banana + 1/2 tsp Baking Powder replaces 1 egg).
  2. Also my fluted tube pan is smaller than 6 cup, so I reduced the quantity by 1/3rd maintaining the same proportion.