Eggless Banana Cake

4.92 from 12 votes

Moist Eggless Banana Cake is the perfect cake to enjoy with your coffee! It's lightly spiced making it perfect for everyday celebration!

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Super moist Eggless Banana Cake. Dust it with some powdered sugar or enjoy as such with a cup of coffee! This is the perfect snack cake to enjoy when you crave something sweet.

eggless banana cake

Moms are special. I think they are god’s most wonderful creation and mine is in the ICU for the nth time in the last 6 months as I write this sitting in the hospital. It feels like she’s here every 10 days. I have faced a lot of difficult times in my life but to see your mom like this – unable to talk, unable to walk, so weak, it’s probably the worst.

What an irony that I am sharing a Mother’s Day cake recipe with you guys while hoping and praying that I get to celebrate the day with her at home.

My mom is the most loving, caring and generous soul that I know of and is truly the best mom in the world. I feel blessed to be her daughter. I know every child feels that their mom is the best but mine has been so kind and generous to everyone throughout her life and everyone who knows her will echo my sentiments.

Sometimes, I feel like sharing all the hardships that my family has faced in the last 25 years, it has not been easy.

Maybe someday I will gather enough courage to share everything with you guys. Till then please keep her in your prayers. I appreciate all the kind words and wishes so much.

Anyway with Mother’s Day being only a few days away, I thought of sharing this easy Eggless Banana Cake recipe with you guys. This is the kind of cake my mom likes – not too sweet, simple without any frills and no frosting (she hates it!!).

This Mother’s Day I wanted to share something that my mom likes. So no 2 tier cakes, no frosting, just a simple Eggless Banana Cake which you can enjoy with a cup of chai or coffee. This snack cake is really easy to make with readily available ingredients. I am sure you must be having most of the ingredients in your pantry already.

How to Make Soft Eggless Banana Cake

One basic rule while baking with bananas is to use ripe bananas in your recipe.

When you use ripe bananas (those with nice brown spots all over), it does 2 things – one you get an intense banana flavor and two it helps in cutting down the sugar because these bananas are pretty sweet on their own so you can easily cut down a little sugar from your baked good.

Using fresh firm bananas is a definite no-no!

I love using spices in my cake and so I have used cinnamon here and a dash of ginger and nutmeg. It’s okay if you don’t have these, the cake will still be just as moist and good. But the spices are highly recommended.

Not only do they make the cake more flavorful, but also the aroma that you get when baking with these spices is amazing. I absolutely adore that!

This eggless banana cake is super moist, not very sweet and perfect way to celebrate this Mother’s Day. You would never realize that it’s egg free because it’s so soft and moist because of oil, bananas and yogurt.

I hope you all have a wonderful day with your moms. Don’t forget to tell her how much you love her, life is too short and moms are too special. 🙂

 

Method

In a bowl sift together flour, salt, baking powder, baking soda, cinnamon powder, ground nutmeg and ground ginger. Set aside.

Using paddle attachment of your stand mixer or using your hand mixer, beat together mashed bananas, oil, sugar and vanilla extract.

Beat for 3-4 minutes on medium speed till it’s all well combined.

Now add the yogurt and mix.

Add the flour mix alternating with milk, starting and ending with flour. Remember not to over-mix the batter.

Mix till just combined.

Fold in the chopped pecans.

The batter for the eggless banana cake is now done.

Transfer batter to a 9×5 inch greased loaf pan. Decorate with pecans (optional).

Bake the eggless banana cake at 350 F degrees for 45-50 minutes or till a toothpick inserted in the center comes out clean. At 30 minutes mark, take the cake out of the oven, cover it with aluminium foil to prevent excessive browning and place back in the oven again.

Let it cool completely then cut into slices and enjoy. You may also sprinkle some powdered sugar on top before serving!

 

Eggless Banana Cake

4.92 from 12 votes
Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Servings: 8
Moist Eggless Banana Cake is the perfect cake to enjoy with your coffee! It's lightly spiced making it perfect for everyday celebration!

Ingredients 

Dry Ingredients

  • 1.5 cups all purpose flour
  • 1/4 teaspoon salt
  • 1.25 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

Wet ingredients

  • 1/2 cup canola oil
  • 1 cup mashed banana from 2-3 medium bananas
  • 1.5 teaspoons vanilla extract
  • 1/2 cup + 1 tablespoon granulated white sugar
  • 1/4 cup milk I used 1% fat milk
  • 1/4 cup plain yogurt use thick yogurt
  • 1/3 cup chopped pecans + more to garnish on top

Instructions 

  • Pre heat oven to 350 F degrees. Spray a 9x5 inch loaf pan with nonstick spray and set aside.
  • In a bowl sift together flour, salt, baking powder, baking soda, cinnamon powder, ground nutmeg and ground ginger. Set aside.
  • Using paddle attachment of your stand mixer or using your hand mixer, beat together mashed bananas, oil, sugar and vanilla extract.
  • Beat for 3-4 minutes on medium speed till it's all well combined.
  • Now add the yogurt and mix.
  • Add the flour mix alternating with milk, starting and ending with flour. Remember not to over-mix the batter. Mix till just combined.
  • Fold in the chopped pecans. The batter is now done.
  • Transfer batter to the prepared loaf pan. Decorate with pecans (optional).
  • Bake at 350 F degrees for 45-50 minutes or till a toothpick inserted in the center comes out clean. At 30 minutes mark, take the cake out of the oven, cover it with aluminium foil to prevent excessive browning and place back in the oven again.
  • Let it cool completely then cut into slices and enjoy.

Notes

  1. You may use walnuts in place of pecans.

Nutrition

Calories: 318kcal, Carbohydrates: 37g, Protein: 4g, Fat: 18g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 2mg, Sodium: 150mg, Potassium: 200mg, Fiber: 2g, Sugar: 16g, Vitamin A: 30IU, Vitamin C: 2mg, Calcium: 56mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baking
Cuisine: American
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Eggless Banana Cake


Hi, I’m Manali!

Bringing you easy, delicious vegetarian & vegan recipes! Eating veggies can be fun, you just need to get creative in the kitchen with the right set of ingredients!


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Recipe Rating




53 Comments

  1. Thank you for this delightful recipe. I didn’t have eggs on hand so this recipe came in handy! My daughter loved this cake. We had it on a picnic to the park.

  2. 5 stars
    Tried the recipe and it came out really well… delicious, in fact, for I had just baked one cake before this one.

    Used unsalted butter instead of oil and dark raisins…the baking time had to be extended from 45 to 50 and then to 60 minutes but as it turned out, it came out more delicious than any cake that I have tasted👌

    Thank you, Manali👍 hope you are doing well!

  3. 5 stars
    This is the best banana cake I’ve ever had! I used to love Sara Lee brand but can’t find it anymore. This is even better! I had some overripe bananas and normally make banana bread, but don’t care for it like I do banana cake. Problem was I didn’t have enough eggs, so I searched for a recipe that didn’t use them. This recipe used most of what I had on hand, except yogurt, for which I substituted light sour cream. This turned out so moist and delicious, and with the addition of some homemade vanilla buttercream frosting, it was great! I will definitely be making this again. Thanks for posting.

  4. Hi Manali,
    Your recipe, the pics look lovely and tempting. I’m gonna try this for my hubby’s birthday tomo. Need to make 3-4 small cakes as I’ve only a 16-litre Bajaj OTG. I

    My question is: What’s the size of the cup you’ve used? My OTG doesn’t accommodate more than 120-150 gms of flour. Can you help me with measurement of the ingredients here, please??? If I to use 150 gm of flour what would be the measurement of others.

    Thanks for any help.

  5. 5 stars
    I baked the eggless banana cake today as per your recipe and it turned out super moist. I am thrilled.

    Thanks for sharing.

    1. you can but cake will be dense in texture compared to the one made with all purpose flour. Also you might need to add a little extra liquid since whole wheat soaks up more liquids

  6. Hi Manali,
    Thanks for the great recipe.
    I tried it at home and found cake wasn’t fluffy and airy enough.
    I use convection microwave oven and not OTG.
    Is this the reason?

    1. yes that could be the reason. I don’t have a microwave and have never baked in one so I don’t know how this recipe will turn out in a microwave

  7. I have used this recipe a few times now and it turned out really nice every single time. Thank you!

  8. I have made this recipe at least 10 times for everyone I love including my grand mother, mom, aunt, friends, colleagues and everyone was all praises always.
    Thank you Manali for getting me start with my first ever attempt with baking!!!

    If I don’t have bananas on some days (what it means basically is, to bake to satisfy an instant craving), what can I replace it with? I mean something that is more like a vanilla cake with nuts and/or tutty frutty?

    1. glad to know! there are several other eggless cakes on the blog, please search using the search button and make those!

  9. Hi Manali
    My oven has 250 as the highest temp.How do I make this cake,any suggestions?Also instead of granulated sugar,will powdered sugar mix well with the wet ingredients?

    1. Hello Parul , the temperature mentioned in the recipe is 350 Fahrenheit which is 180 Celsius in your oven. I haven’t tested the recipe with powdered sugar but you can try.

  10. Hello Manali,
    this is the first time I am visiting your blog. The banana cake I made turned out really delicious. Thank you for the recipe. The spices in the cake made for the nice flavor.
    Nirmala

  11. 5 stars
    Amazing recipe !!! Came out super!!! First time I have liked the outcome of an eggless recipe … thanks Manali !

  12. 4 stars
    Thanks Manali! That’s an awesome recipe! Supermoist ?! Preserve your mom’s legacy….spread the joy!

  13. Hi Manali,
    I tried the eggless banana recipe today but the cake turned out wet and heavy. Do you have any idea of my mistake?

    1. Hmm..try sifting the dry ingredients twice…also cream the oil and sugar well for few minutes until it becomes light and airy…also is your oven temperature okay? sometimes the oven settings can be off which can impact the final outcome. This cake shouldn’t be wet and heavy at all.

  14. pls suggest me which brand microwave convection oven is best for 4-5 family members.
    can v bake bread in these types of oven ??

    1. I am sorry I don’t have much idea..I live in the US so I have limited knowledge of brands available in India…I have heard samsung is nice

  15. Praying for your Mom’s speedy recovery. The bread indeed looks moist and yum. Now I am craving some with my coffee.

  16. Oh an eggless banana cake? I’m intrigued! I love banana breads and banana cakes, so I’m wishing this was my breakfast today. Just gorgeous!

  17. I’m sorry you mom isn’t doing well. I hope she gets better soon. This banana cake looks like a great treat to nibble on. Love the pecans on top!

  18. Those pecans atop makes this delicious banana cake even more tempting!
    All the best to your mom!

  19. Keeping your mom in my prayers. I hope she gets better soon. Warm hugs to you.
    The bread looks great.