Eggless Banana Cake Recipe

You can top it with chopped walnuts but I like to keep it plain and simple with full of banana flavor only. 

You’ll Love This Cake

Perfect Cakey Texture (No Eggs): This cake has a light and fluffy texture with super moist crumbs, unlike my eggless banana bread, even though it is made without eggs. Flavor: This banana cake has a full-on banana flavor Cream cheese frosting is amazingly light and sweet, tangy that complements the banana flavor perfectly.

Ingredient Notes

Ripe Bananas: As a first and most important step, you want to make sure to use perfectly ripe bananas. The banana peel should have plenty of brown spots. Avoid using super overripe bananas (the peel has been blackened). This gives a funky smell and taste to the bread. Avoid using unripe bananas as they will not be mashed properly and you will have a chunky puree. Milk: Use full-fat whole milk.  Oil: Any flavorless oil works in this cake e.g. avocado oil, canola oil, safflower oil, corn oil or vegetable oil.

Step By Step Photo Instructions

Preparation:

Preheat the oven to 350°F (180°C) for at least 10 minutes. Grease a 9 inch round cake pan with butter or oil. Or spray with nonstick cooking spray. Keep it aside.

1. Take all purpose flour, sugar, baking soda, baking powder and salt in a bowl. 
2. Whisk till everything is incorporated well.
3. Now mash the banana and measure to ¾ cup. 
4. Take mashed banana in a large bowl. Add remaining wet ingredients (milk, oil, vanilla extract, vinegar).
5. Beat it really well till everything is well combined. 6, 7) Now add dry flour mixture. Start mixing with a whisk and halfway through switch to a spatula and fold everything together. Do not overmix.
6. Pour the batter into the prepared cake pan. Even out the batter using a spatula.
7. Bake into the preheated oven for 32-35 minutes. Or till the toothpick inserted in the center of the cake comes out clean. Remove it from the oven and let it cool in the pan for 5 minutes.
8. Then invert in on the cooling rack. Let it cool down completely.
9. Meantime make the cream cheese frosting. Detail instructions in the recipe card below.
10. Once the cake is cooled completely. Apply the frosting on top and sides. Slice and serve.

Expert Tips

Make sure to use well ripen banana with brown spots on them. They offer a natural sweetness with the best flavor. Though avoid the completely black bananas because they are actually starting to rot and don’t have good flavor. Do not skip the salt. It keeps it from tasting flat. If you like to add cinnamon, then add ½ teaspoon of ground cinnamon. You can sprinkle toasted, chopped walnuts on top of the frosting. Double the recipe and make a two-layered cake. Perfect for a large get-together. Storage: Leftover cake has to be stored in the refrigerator otherwise cream cheese frosting will go bad. Store in an airtight container to prevent odors from getting into the cake.

PS Tried this eggless banana cake recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!

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