Banana Cake (Milk-Free)
バナナケーキ（乳なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is one of the simplest snacks to come out of the preschool kitchen: mashed ripe banana, sugar, oil and soy milk stirred together, then folded into flour and baked in a single sheet. Because it uses soy milk and oil instead of butter and milk, it is made without milk and still comes out moist and gently sweet. Bananas do most of the sweetening, so the cake tastes mellow rather than sugary, and its soft texture is easy for even little ones to eat.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 27 gflour
- 40.5 gbanana
Seasonings
- 1.2 gbaking powder
- 5.3 gsugar
- 7.5 gvegetable oil
- 15 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
Directions
- 1
Sift the flour and baking powder together.
- 2
Mash the banana, add the sugar and mix. Add the oil and soy milk and mix well.
- 3
Add the sifted flour mixture from step 1 and fold it in lightly, just until combined.
- 4
Pour the batter onto a baking sheet lined with parchment paper and bake in an oven preheated to 180°C (350°F) for about 25 minutes.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 229.5 kcal | 459 kcal | 229.5 kcal |
| Protein | 3.2 g | 6.3 g | 3.2 g |
| Fat | 8.7 g | 17.4 g | 8.7 g |
| Carbohydrates | 35.8 g | 71.7 g | 35.8 g |
| Fiber | 1.4 g | 2.7 g | 1.4 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 42 mg | 84 mg | 42 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 247.5 mg | 495 mg | 247.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 229.5 kcal | 3.2 g | 8.7 g | 35.8 g | 1.4 g | 0.2 g | 42 mg | 0.5 mg | 247.5 mg |
| 1 adult serving | 459 kcal | 6.3 g | 17.4 g | 71.7 g | 2.7 g | 0.3 g | 84 mg | 0.9 mg | 495 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
