Eggless Banana Cake

A soft and moist Eggless Banana Cake made in one bowl with simple ingredients. Perfect for using ripe bananas and ready in under an hour.

Prep Time 25

Cook Time 41

Total Time 1 6

Servings serves

Calories 299kcal

2 cups 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

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!

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.