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Eggless Banana Cake

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This Eggless Banana Cake is moist, and fluffy and a wonderful cake to serve for morning and afternoon tea. This an easy banana cake recipe without eggs that requires only one bowl to make. Paired with simple maple syrup as the icing to complement the rich banana flavor. 

Interested in how to make more egg-free cakes at home? Dive into my simple guide to eggless cakes for a variety of recipes and baking tips tailored to egg-free preferences.

Slice taken out of cake sitting on rose gold wire rack.

Banana cakes in general are delightful and a staple recipe in any home baker’s repertoire, just like my moist banana sheet cake.

An eggless banana cake however is ideal for those of you who prefer to bake without eggs. If you prefer to bake one layer cake recipes, this recipe is perfect!

If that’s you, you’ll also love this vegan coconut cake and egg free brownies!

For a plain vanilla and chocolate version, you have got to try my Moist Eggless Vanilla Cake and Eggless Chocolate Cake.

If you need a recipe for a party or gathering of friends and family who cannot consume eggs, this moist banana cake recipe is perfect to make and serve for them.

Created with basic cake ingredients and made in one bowl with just a whisk and spatula, you’ll fall in love with how easy this is to make, just like my simple toasted coconut cake.

Love everything banana cake? Another creative recipe is this Banana Bread Granola which has the spices of classic banana bread along with those yummy dried banana chips. 

🍌 Why You Will Love This Recipe

Close up image of the inside of the cake

📋 Ingredient Notes & Substitutions

Ingredients you need to bake this banana cake are all-purpose flour, granulated sugar, ripe bananas, milk, vanilla extract, apple cider vinegar, baking powder, baking soda and extra virgin olive oil.

All-purpose flour: Is also known as plain flour in Australia. Be sure to check out my guide on how to accurately measure basic baking ingredients

Baking powder & Baking Soda: Be sure that your baking powder and baking soda are not past their expiry dates. These both work with apple cider vinegar as an egg substitute so they must be in date. This is how to check if your leaveners are still good to use. 

Granulated sugar: You can use either golden or white granulated sugar. I prefer to use golden sugar as it offers a slightly deeper caramel flavor to pair with the banana. 

Bananas: Make sure to use ripened bananas for your cake. They’re easier to mash and offer a better flavor and texture. 

Milk: Either use whole milk or to make a vegan banana cake, use a dairy free milk such as almond milk. 

Extra virgin olive oil: A good quality extra virgin olive oil with provide your cake with the best result in terms of flavor and texture. 

Apple cider vinegar: This works with the leaveners to help give lift to the cake without the use of eggs. 

Pure maple syrup: Brush a layer of maple syrup over your finished baked cake as the icing component. It’s simple yet delicious, especially paired with a banana cake. 

🥣 How To Make Eggless Banana Cake

Step one: In a large mixing bowl, add flour, baking powder, and baking soda. Whisk together until well combined. 

Whisking together the dry ingredients

Step two: Add sugar and whisk until well combined. 

Mixing the sugar into the dry ingredients

Step three: Peel bananas and mash them in a bowl with a fork or potato masher. 

Mashing the bananas before and after

Step four: Add in mashed banana, milk, oil, vinegar, and vanilla. Gently fold with a spatula until well combined, ensuring not to over-mix, just ensure there are no large pockets of flour remaining in the batter.

Stirring through the liquid ingredients into the dry

Step five: Pour batter into the prepared baking pan. Smoothing out the top. 

Step six: Transfer to oven and bake for 40-45 minutes, until a toothpick inserted into the middle comes out clean and it’s lightly golden on top and looks set. Remove from the oven and allow the cake to cool in the pan for 15 minutes. Transfer to a wire rack to cool completely. 

Cake batter spread into pan and ready to bake

Step seven: Once cooled, pour maple syrup into a small bowl and take a pastry brush and brush a layer or desired amount of syrup over the cake or pair it with a luscious cream cheese frosting! Serve and enjoy! 

Cake baking and glazed with maple syrup

💭 Top Tips

  • Use either golden or white granulated sugar.
  • Ripe bananas work best, try not to use green-tinged bananas as they’re too hard to mash and do not provide adequate flavor for this cake. 
  • Make this cake vegan by using dairy-free milk such as almond milk. 

⏲️ Storage Instructions

  • Store in an airtight container, in a dry dark pantry for 1-2 days then transfer to the refrigerator for a further 1-2 days to keep it fresh. Banana cakes do not last a long time and are best consumed freshly baked and a few days after. 
  • Freeze whole cake or cake slices wrapped in plastic wrap or parchment/baking paper in a Tupperware container for up to 3 months. 
Close up image of cake slice showing the texture

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Eggless Banana Cake Featured Image

Eggless Banana Cake

Samantha Pickthall
This Eggless Banana Cake is moist, fluffy and a wonderful cake to serve for morning and afternoon tea. An easy banana cake recipe without eggs that requires only one bowl to make. Paired with a simple maple syrup icing to complement the rich banana flavor. 
4.69 from 22 votes
Prep Time 25 minutes
Cook Time 41 minutes
Course Dessert
Servings 8 slices
Calories 299 kcal

Ingredients
 
 

  • 2 cups plain all purpose flour scooped & leveled
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup golden or white granulated sugar
  • 2 medium-large bananas, mashed, each banana with the skin on weighing approx. 140g
  • 1 cup whole milk or almond milk
  • 1/4 cup extra virgin olive oil
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla bean extract
  • 1-2 Tbsp pure maple syrup, to brush over baked cake, or cream cheese frosting

Instructions
 

  • Preheat oven to 180ºC (356ºF). Grease with butter a round 8-inch baking pan and line with baking paper, set aside. NOTE: Alternatively, if you have a quality non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
  • In a large mixing bowl, add flour, baking powder, and baking soda. Whisk together until well combined.
  • Add sugar and whisk until well combined.
  • Peel bananas and mash in a bowl with a fork or potato masher.
  • Add in mashed banana, milk, oil, vinegar, and vanilla. Gently fold with a spatula until well combined, ensuring not to over-mix, just ensure there are no large pockets of flour remaining in the batter.
  • Pour batter into the prepared baking pan. Smoothing out the top.
  • Transfer to oven and bake for 40-45 minutes, until a toothpick inserted into the middle comes out clean and it’s lightly golden on top and looks set.
  • Remove from the oven and allow the cake to cool in the pan for 15 minutes.
  • Transfer to a wire rack to cool completely.
  • Once cooled, pour maple syrup into a small bowl and take a pastry brush and brush a layer or desired amount of syrup over the cake.
  • Serve and enjoy!

Notes

Be sure that your baking powder and baking soda are not past their expiry dates. These both work with the apple cider vinegar as an egg substitute so they must be in date. This is how to check if your leaveners are still good to use
Use either golden or white granulated sugar.
Ripe bananas work best, try not to use green-tinged bananas as they’re too hard to mash and do not provide adequate flavor for this cake. 
Make this cake vegan by using dairy free milk such as almond milk. 
Store in an airtight container, in a dry dark pantry for 1-2 days then transfer to the refrigerator for a further 1-2 days to keep it fresh. Banana cakes do not last a long time and are best consumed freshly baked and a few days after. 
Freeze whole cake or cake slices wrapped in plastic wrap or parchment/baking paper in a Tupperware container for up to 3 months. 

Nutrition

Calories: 299kcalCarbohydrates: 53gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 4mgSodium: 82mgPotassium: 268mgFiber: 2gSugar: 25gVitamin A: 68IUVitamin C: 3mgCalcium: 79mgIron: 2mg
Keyword banana cake, egg free, eggless
Tried this recipe? Let us know how it was!

12 Comments

  1. 4 stars
    Just baked this cake, didn’t have apple cider vinegar, so I used original white vinegar, didn’t have vanilla essence so I used vanilla soy milk, added a little cinnamon. It turned out perfect. Thank you for sharing this recipe. Absolutely beautiful. 24/05/2024

    1. Hi Tiresa, thanks for sharing your substitutions, and I’m thrilled to hear the cake turned out perfectly! Using vanilla soy milk and a touch of cinnamon sounds like a delicious twist. I’m glad you enjoyed the recipe, and thank you for trying it out! Kindest, Sam 🙂

  2. 5 stars
    Awesome recipe! I was sketch about using the ACV because this was my first time baking with it, but it worked well with the baking soda and powder. My alterations were pretty small: I used half white/half brown sugar, oat milk (because that’s all I had), and I added nutmeg, cinnamon, and sliced fresh strawberry. Oh, and baked in cast iron! Soo yummy and I was glad to not have to use eggs. Thank you!

    1. Hi Heather, thank you! Your additions sound fabulous and so delicious! Love the spices and strawberries. I’m going to have to have to try it with the strawberries I’m sure the brown sugar also made the cake extra moist! Glad you enjoyed the recipe and it worked out great also done in the cast iron. Thanks so much for sharing! Sam 🙂

  3. 5 stars
    This recipe is absolutely fantastic! I used brown sugar (and only 100g) and rice milk as that’s all we had. Covered in a mandarin juice + rind icing. SO DELICIOUS. I’m very new to cooking without eggs, so I was skeptical, but honestly this is probably the best banana cake I’ve ever made!

    1. Hi Samantha, thank you so much! I’m happy to hear you made and enjoyed this eggless banana cake! Your addition of a mandarin icing sounds absolutely delicious and I’m sure it paired beautifully with the banana 🙂 Thanks for sharing and I hope you continue to have success with more eggless baking. Sam x

  4. Hi, is it necessary to use apple cider vinegar? will white vinegar work instead of it? or any other options?

    1. Hi Aanchal, the vinegar is used in this recipe to replace the egg. It works alongside baking soda and baking powder to give rise and a nice texture. I’ve only tested this cake recipe using apple cider vinegar but you should have no problems substituting it with regular white vinegar. I don’t recommend using anything else other than vinegar. Hope this helps! Sam x

4.69 from 22 votes (18 ratings without comment)

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