Eggless Fruit and Nut Cake

This Eggless Fruit and Nut Cake is soft, lightly sweet, and loaded with dry fruits in every bite. Made with mashed banana and condensed milk, it needs no eggs or curd. Perfect for teatime, festivals, or when you want a quick eggless bake that feels festive.

Soft and moist eggless fruit and nut cake made with banana and condensed milk. Easy beginner recipe with step-by-step tips.

Eggless Fruit and Nut Cake

Prep Time: 15 mins

Bake Time: 40-45 mins at 180°C

Tin Size: 7–8-inch round

Ingredients:

- Banana: 1/2, mashed

- Maida/All-purpose flour: 1 cup

- Condensed milk: 1/2 cup

- Milk: 1/2 cup

- Butter: 50 g, melted

- Baking soda: 1/4 tsp

- Baking powder: 1 tsp

- Dry fruits: 1/4 cup, chopped

- Vanilla essence: few drops

Method:

1. Preheat oven to 180°C for 10 mins. Grease a 7–8-inch cake tin with butter, dust with Maida, and tap out excess.

2. Sift flour, baking powder, and baking soda together twice. Keep aside.

3. In a mixer jar, blend banana, condensed milk, and melted butter until smooth.

4. Transfer to a bowl. Add the sifted flour mixture gradually and fold gently until just combined. Don't overmix or the cake won't be spongy.

5. Add vanilla essence. Pour batter into the tin. Sprinkle chopped dry fruits on top.

6. Bake at 180°C for 40-45 mins or until a toothpick inserted comes out clean.

7. Cool in the tin for 10 mins, then transfer to a wire rack.

Notes & Tips:

Use a ripe banana for natural sweetness and moisture. Overripe works best.

Toss dry fruits in 1 tsp flour before adding to prevent them from sinking to the bottom.

Don't overmix after adding flour - fold gently for a soft, spongy texture.

If the top browns too fast, cover loosely with foil for the last 10 mins.

You can use any mix of raisins, cashews, almonds, and tutti Frutti. About 1/4 cup total works well.

Store in an airtight container for 3-4 days at room temp.