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Banana Cake

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3 Banana
500 grams Kefir 2,5%, don't buy 1% because it should be a little fat
200 grams Semolina
100 grams Sugar White or cane sugar
1 teaspoon Lemon juice
1 pinch Vanillin
1-2 tablespoon Icing sugar
3 teaspoons Backing powder

Banana Cake

Light and delicious banana cake without flour
  • 47 min
  • Serves 6
  • Easy



Sometimes we want something new and delicious but low-calorie. Lovers of semolina and bananas will like this dessert! If you are looking for light dessert after substantial dinner or lunch, choose this cake. It cooks without flour and eggs, instead of them we use kefir not less than 2.5%. This recipe is perfect for those who keep a diet and want to combine it with delicious desserts. In this case you can cook it for breakfast or lunch, because it should be low-fat. Also if you want to add some changes to your everyday meal don’t be afraid of cooking something new and unusual for you because it helps to diversify your day. So, this recipe of banana cake is based on semolina that is why it will be light and soft. Moreover it doesn’t contain eggs and flour, it is a big merit of dessert like this. Taste is not too sweet but so graceful. Also you can serve this cake for festive table, for your guests because it tastes good with any drink. This banana cake has soft consistence inside and crispy crust on the top. With recipe like this you will be ready for guests! Actually you can use any other fruit instead of banana (pear, plum, apple), the recipe you can modify as you want.



Start cooking! Prepare all the ingredients for the cake. 2 glasses of kefir, any sugar, bananas (2 for the filling and 1 for decorating), vanillin, lemon juice for bananas, backing powder, icing sugar and semolina. Inside you will get soft dough, like semolina. Also you will need a deep bowl and backing dish.


So, add all semolina to the deep bowl where you will cook the dough.


Now mix good semolina with sugar, you should get a uniform consistence. Use tablespoon or whisk.


Then pour in vanillin and backing powder. Add all kefir to dry ingredients. Stir it from time to time to avoid lumps. Instead of backing powder you can use soda with vinegar. Combine these two ingredients and as a result chemical reaction works like backing powder.


Start working with filling. Slice two bananas like in the photo. It should be thin.


Pour the dough into the backing dish. If you use silicone backing dish just spread it with water, but if you have any other material use parchment paper and smear it with butter, it helps your cake not to get slightly burnt. Now it is time to heat the oven to 180 degrees.


Now lay bananas on the top of the cake, it will fall through dough, but if you want bananas only on the top of cake, don't let it fall. Now put the dough into the heated oven and bake for about 40 minutes. Don't open the oven during backing because cake may not rise.


You can check if your cake is ready, just pierce the cake with wooden stick. If you see too liquid dough on the stick bake it for 10 minutes. If it is slightly burnt try to put the cake out of backing dish when it is hot. When it is done put sliced banana on the top and spread with icing sugar. Then spread bananas with lemon juice, it helps to save it yellow, because without lemon slices can darken. Do it before serving because it will look better. This step you do with the aim of aesthetics, it is important if you serve this banana cake for festive table. Also you can add nuts or dried fruits to taste. So, you decorate this banana cake as you like, your fantasy will help you to do it the best. Use whipped cream, condensed milk, jam, chocolate, cookie crumbs any you want. It is so delicious with tea, coffee or any juice. As a result you have a light cake with tasty and aromatic semolina layer and bananas. But it will be the best if you let it cool down in the fridge for 2-3 hours, it will get more firm and will look like cheesecake, moreover dough will be saturated with bananas and taste will be richer. Enjoy this dessert!


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