Eggless Banana Cake

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.

Course Dessert

Keyword banana cake, egg free, eggless

Prep Time 25

Cook Time 41

Servings slices

Calories 299kcal

Author Samantha Pickthall

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

US Customary - Metric

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.

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