Eggless Banana 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

• Banana cake without egg that is moist, fluffy, and soft. 
• One bowl recipe without needing electrical beaters. 
• Can be made completely vegan by using dairy-free milk. 

📋 Ingredient Notes & Substitutions

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. 

🥣 Step By Step Instructions

There is a full and detailed recipe card at the bottom of this post.

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

Step two: Add sugar and whisk until well combined. 

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

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.

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. 

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. Serve and enjoy! 

💭 Top Tips

• 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. 

• 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. 

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