Eggless Banana Cake
*This post may contain Amazon Associate Affiliate links. Read more »
This Eggless Banana Cake Recipe is soft, moist, and packed with rich banana flavour. Made in one bowl with simple ingredients, it’s the perfect way to use up overripe bananas without needing eggs.
It bakes up tender with a light crumb and is easy enough for a quick weekday bake, but just as good for serving with a cup of tea.
What Readers Are Saying
⭐️⭐️⭐️⭐️⭐️
“I made this cake for my birthday and topped it with a vegan chocolate buttercream. I absolutely loved this cake! I appreciate the ease of the recipe and that if I want to double it for a 2-layer cake, I can. This is going to be a family favorite for sure!” – Kim
Why I Keep Coming Back to This Cake
This eggless banana cake? Dangerously good. Every time I bake it, I tell myself I’ll just have one slice… but somehow, it never works out that way. Sam x
One-Bowl Recipe: Quick and minimal cleanup.
Egg-Free & Dairy-Free Option: Ideal for those with allergies or following a plant-based diet.
Moist & Fluffy Texture: Uses natural moisture from bananas for the perfect cake consistency.
Why this recipe works
This recipe is designed to stay soft, fluffy, and stable without eggs by balancing moisture, lift, and structure:
Moisture from Bananas
Mashed bananas replace eggs by adding natural moisture and binding, keeping the cake soft without making it dense.
Proper Leavening Balance
A combination of baking powder and baking soda gives the cake lift, helping it rise well without eggs.
Oil for Tender Texture
Oil keeps the crumb soft and prevents the cake from drying out, especially important in eggless baking.
Vinegar for Lightness
A small amount of apple cider vinegar reacts with the baking soda to create air, giving the cake a lighter texture.
Ingredients you’ll need
All-Purpose Flour
Provides structure while keeping the cake soft and tender.
Bananas (Overripe)
The key ingredient for flavour and moisture. The riper, the better.
Sugar
Sweetens the cake and enhances the banana flavour.
Baking Powder & Baking Soda
Work together to help the cake rise and stay fluffy without eggs.
Milk (or Plant-Based Milk)
Adds moisture and helps bring the batter together.
Oil
Keeps the cake soft and tender for days.
Apple Cider Vinegar
Reacts with baking soda to create lift and improve texture.
Vanilla Extract
Enhances the overall flavour.
Maple Syrup (Optional)
Brushed on top for extra moisture and a subtle sweetness.
How to make banana cake without eggs
Step 1: In a large mixing bowl, add flour, baking powder, and baking soda. Whisk together until well combined. Add the sugar and whisk through.
Step 2: Add in the 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 3: Pour batter into the prepared baking pan and bake for 40-45 minutes, until a toothpick inserted into the middle comes out clean. allow the cake to cool in the pan for 15 minutes. Transfer to a wire rack to cool completely.
How to store
Room Temperature: Store in an airtight container for up to 3–4 days.
Refrigerator: Keeps well for up to 5 days in warmer climates.
Freezer: Wrap slices tightly and freeze for up to 3 months. Thaw overnight in the fridge.
Try these recipes next
Eggless Banana Cake
Ingredients
Method
- Preheat the oven & line pan: 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.
- Mix dry ingredients: In a large mixing bowl, add flour, baking powder, and baking soda. Whisk together until well combined.
- Add sugar: Add sugar and whisk until well combined.
- Mash the bananas: Peel bananas and mash in a bowl with a fork or potato masher.
- Combine wet ingredients: 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 into pan: Pour batter into the prepared baking pan. Smoothing out the top.
- Bake the cake: 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.
- Cool: Remove from the oven and allow the cake to cool in the pan for 15 minutes. Transfer to a wire rack to cool completely.
- Brush with syrup: 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!
Nutrition
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.
- Store cake in an airtight container at room temperature for 3-4 days. Transfer to the refrigerator after a few days if needed to keep it fresh from humid temperatures.
- Freeze and thaw this cake by allowing it to completely cool after baking. Wrap it tightly in plastic wrap and then wrap it again in foil. Freeze for up to 3 months. Transfer to the fridge overnight for the best texture.
Tried this recipe?
Let us know how it was!
Hi can I use this recipe for carrot cake? Thank you!
This is fantastic recipe for banana bread!
Hi Casy, thank you! I’m so happy you loved this banana cake recipe I haven’t tested it myself yet, but I think adding about 1 cup of grated carrot (roughly 1 medium-large or 2 small carrots) could work nicely in this recipe. Sam 🙂
Thank you
I was somewhat skeptical with no egg, but the cake rose beautifully. I used ACV. I added walnuts and made a simple cream cream frosting. I shared with my neighbor who said this was by far the best cake I have shared with them. Kuddos to you for the perfect cake recipe. Next time I want to make it with brown sugar.
Hi Kathy, so happy to hear it rose beautifully and was such a hit, even with your neighbor, that’s the best compliment! Love the walnut and frosting additions too. Let me know how it goes with brown sugar next time! Kindest, Sam
I made this cake for my birthday and made a vegan chocolate buttercream to go on top. I absolutely loved this cake! I appreciate the ease of the recipe and that if I want to double it for a 2 layer cake I can. This is going to be a family favorite for sure!
Hi Kim, thank you so much for sharing your experience and feedback! I’m thrilled to hear that the cake was a hit and that you paired it with a vegan chocolate buttercream, which sounds like a delicious combination! I’m so glad you found the recipe easy to follow. It means so much to know this cake will be a family favorite for you and your loved ones. Happy birthday, and I hope it made your celebration extra special! Kindest, Sam x
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
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 🙂
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!
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 🙂
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!
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
Hi, is it necessary to use apple cider vinegar? will white vinegar work instead of it? or any other options?
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
Is the calories per slice or the whole cake.
Hi Lilly! It’s per serve.
First time making banana bread.. I followed the recipe to the tee..it came out perfectly!!Thank-you!
Hi Thami! I’m so happy to hear your banana cake turned out perfect! You’re most welcome 🙂 It’s a wonderful recipe. Thanks for sharing! Sam x