Eggless Banana Cake
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This Eggless Banana Cake Recipe is moist, fluffy, and simple to prepare in just one bowl. It’s finished with a layer of pure maple syrup, enhancing the rich banana flavors with its subtle sweetness.
Eggless Banana Cake Recipe
Banana cakes are a staple for any home baker, and this eggless banana cake recipe is perfect for those avoiding eggs or seeking vegan options.
Simple to make in just one bowl without electric beaters, it blends the moist, fluffy texture of classic banana cake with the convenience of making it without eggs.
Essential Ingredients
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Must Have Tools
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What is the substitute for 2 eggs in a cake?
For two eggs in a cake, you can use various substitutes such as 1/2 cup of unsweetened applesauce or a mixture of vinegar and baking soda. For more detailed options and measurments, check out my guide on baking eggless cake at home.
What happens if you bake a cake without eggs?
Baking a cake without eggs can result in a denser texture, as eggs typically add structure and airiness to baked goods. However, using the right substitutes can help maintain a desirable texture.
Why is my eggless cake not fluffy?
If your eggless cake isn’t fluffy, it could be due to insufficient leavening agents or not incorporating enough air into the batter. Ensure you’re using fresh baking powder or soda.
Expert Tips
- Make sure to measure your baking ingredients accurately to achieve the best results. Check out my helpful guide on how to measure basic ingredients.
- Ingredient Temperature: Ensure your milk is at room temperature to achieve a uniform cake batter.
- 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.
- Gentle Mixing: Once you add the flour mixture, mix gently to avoid developing too much gluten, which can make the cake tough. Stop mixing as soon as the flour is incorporated.
- How to check the cake is baked: Test the cake’s doneness by inserting a toothpick into the center. If it’s clean or has a few crumbs, it’s ready to come out of the oven. It will also spring back when you press it lightly with your finger.
How to store eggless banana cake
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 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.
To defrost, remove it from the freezer and place it in your refrigerator, still wrapped, for several hours or 24 hours until it’s thawed.
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Best eggless banana cake recipes
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
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
Nutrition
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