Eggless Banana Cake With Cake Mix
You’ll love this Eggless Banana Cake with Cake Mix Recipe! It combines the convenience of boxed cake mix with the rich flavors of banana and cream cheese frosting, offering a deliciously easy way to enjoy a one layer cake without eggs!
Baking cakes without eggs is easy! Discover exactly how to make egg-free cakes in my complete guide, perfect for all your eggless baking needs!
Eggless Banana Cake With Cake Mix
Creating an eggless banana cake with cake mix is a wonderfully convenient way to enjoy a classic favorite without the need for eggs.
This simple, one-bowl recipe transforms a basic cake mix into a moist and fluffy delight, infused with the rich, natural sweetness of ripe bananas.
Choosing a 3 ingredient cream cheese frosting complements the banana flavor of the cake, adding a creamy, subtle sweetness perfect for any gathering, from morning tea to a cozy afternoon snack.
This simple frosting method elevates the classic banana cake experience, making each slice a deliciously memorable treat!
Is This Eggless Cake Moist and Fluffy?
Yes! This eggless banana cake recipe turns out moist and fluffy every time. The addition of oil and apple cider vinegar to replace the eggs ensures this cake remains tender, moist, and fluffy!
How to Make Eggless Banana Cake With Cake Mix (with photos)
A full and detailed recipe card is at the bottom of this post.
Combine Dry Ingredients: In a large mixing bowl, add the cake mix and cinnamon and whisk to combine.
Mix Ingredients: Add the mashed bananas, milk, oil, vinegar and vanilla. Using a rubber spatula, mix until incorporated.
Transfer To Tin & Bake: Pour the batter into the prepared cake tin. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool: Let the cake cool in the tin for 15 minutes. Then, gently remove it from the tin and transfer it to a wire rack to cool completely before adding the frosting.
Cream Cheese Frosting: In a large mixing bowl using electric beaters, beat the softened cream cheese and butter for 1 minute on medium speed. Scrape down the sides.
Add Sugar: Sift in the powdered sugar and beat for 40 seconds on medium-high speed until well combined and whipped.
Frost Cake: Spread frosting evenly over the cooled banana cake. Serve and enjoy!
Expert Tips
- Cake Mix Choice: Use a high-quality yellow/butter cake mix for the best flavor base.
- Banana Ripeness: Use overripe bananas for the best flavor and moisture. The more speckled and brown, the better.
- Mixing: Avoid overmixing the batter after adding the wet ingredients to keep the cake light and tender.
- Frosting Temperature: Make sure the cream cheese and butter are at room temperature to ensure a smooth, spreadable frosting.
What Is The Best Frosting For Banana Cake?
For banana cake, cream cheese frosting is a top choice. Its tangy flavor beautifully complements the sweet, rich taste of banana, creating a perfectly balanced and irresistible treat.
Can I use any brand of cake mix for this recipe?
Yes! You can use any brand yellow or butter vanilla cake mix for this recipe. The recommended size for the cake mix is 15.25 oz. (440g).
What can I substitute for apple cider vinegar?
Lemon juice or white vinegar are great substitutes for apple cider vinegar. They act as a leavening agent in combination with the baking soda in the cake mix to replace eggs!
How can I make this eggless banana cake vegan?
To make this cake vegan, ensure your cake mix is vegan-friendly and use plant-based milk. For the frosting, opt for vegan cream cheese and butter substitutes.
Storage Instructions
Store: Keep the cake in an airtight container at room temperature or in the refrigerator for up to 3-5 days.
Freeze: Without the frosting, wrap the whole cake or slices of cake in plastic wrap, then in foil. Place into a freezer-safe airtight container or zip-lock bags. Label with the freeze date. Freeze for up to 3 months.
Thaw: Thaw frozen cake at room temperature for several hours before frosting and serving or overnight in the refrigerator.
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Eggless Banana Cake With Cake Mix
Ingredients
Cake
- 1 Box (15.25 oz./440g) Yellow/Butter Cake Mix
- 1/2 tsp ground cinnamon
- 2 medium-large ripe bananas, mashed, about 1 cup, weighing about 300g with skin on and 200g with skin off
- 1 cup whole milk
- 1/4 cup extra virgin olive oil
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
Cream Cheese Frosting
- 4.4 oz. (125g) full-fat block cream cheese, at room temperature
- 60 g unsalted butter, softened to room temperature
- 1 1/2 cups (225g/8 oz.) powdered sugar
Instructions
Cake
- Preheat Oven: Preheat the oven to 356ºF (180ºC) fan-forced.
- Tin Prep: Grease an 8-inch round baking pan with butter and line with parchment paper. Note: For non-stick pans, line the base with parchment paper and grease just the sides with butter and dust with flour for smooth cake sides. Set aside.
- Combine Dry Ingredients: In a large mixing bowl, add the cake mix and cinnamon and whisk to combine.
- Mix Ingredients: Add the mashed bananas, milk, oil, vinegar and vanilla. Using a rubber spatula, mix until incorporated, ensuring not to over-mix, just until no flour is visible.
- Transfer To Tin: Pour the batter into the prepared cake tin.
- Bake Cake: Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the tin for 15 minutes. Then, gently remove it from the tin and transfer it to a wire rack to cool completely before adding the frosting.
Cream Cheese Frosting
- Mixing: In a large mixing bowl using electric beaters, beat the softened cream cheese and butter on medium speed for 30 seconds. Scrape down the sides.
- Add Sugar: Sift in the powdered sugar and beat on medium-high speed for 1 minute until well combined and whipped.
- Frost Cake: Spread frosting evenly over the cooled banana cake. Slice, serve and enjoy!
Notes
- Store: Keep the cake in an airtight container at room temperature or in the refrigerator for up to 3-5 days.
- Freeze: Without the frosting, wrap the whole cake or slices of cake in plastic wrap, then in foil. Place into a freezer-safe airtight container or zip-lock bags. Label with the freeze date. Freeze for up to 3 months.
- Thaw: Thaw frozen cake at room temperature for several hours before frosting and serving or overnight in the refrigerator.