Oil-Free Rye Banana Pound Cake
A naturally sweetened, oil-free banana cake made with wholesome rye flour. Dense, moist, and perfect for those seeking a healthier dessert option without sacrificing flavor.
Story
This wholesome cake uses ripe bananas for natural sweetness and moisture, eliminating the need for added oils. Rye flour adds a nutty, earthy flavor that pairs beautifully with bananas.
Ingredients
ripe bananas
3 medium (about 1 cup mashed)
rye flour
1.5 cups
eggs
2 large
honey or maple syrup
1/4 cup
Greek yogurt
1/4 cup
baking powder
1 teaspoon
baking soda
1/2 teaspoon
vanilla extract
1 teaspoon
salt
1/4 teaspoon
cinnamon (optional)
1/2 teaspoon
Instructions
1
Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease a standard 9x5 inch loaf pan and set aside.
2
Mix Wet Ingredients
In a large bowl, mash the ripe bananas until smooth. Add eggs, honey, Greek yogurt, and vanilla extract. Whisk until well combined.
3
Combine Dry Ingredients
In a separate bowl, whisk together rye flour, baking powder, baking soda, salt, and cinnamon if using.
4
Form Batter
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
5
Bake
Pour the batter into the prepared pan. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
6
Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
