Eggless Banana Cake Recipe

Introduction

This eggless banana cake is a moist, flavorful treat perfect for any occasion. Made with ripe bananas and warm spices, it offers a delightful texture without the need for eggs. Whether you’re vegan or simply out of eggs, this cake will satisfy your sweet tooth.

Ingredients

• 1 1/2 cups All-Purpose Flour
• 2 1/2 teaspoons Baking Powder
• 1 1/2 cups Mashed Banana
• 1/3 cup Melted Coconut Oil
• 1/2 cup Soft Brown Sugar (optional)
• 1/2 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 2 teaspoons Cinnamon
• 1/2 cup Chopped Walnuts or Pecans
• 4 small Bananas, peeled and sliced halfway lengthwise

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Line a 9-inch round springform cake pan with parchment paper, then lightly oil the paper and pan using oil spray or coconut oil. Set aside.
2. Step 2: In a large mixing bowl, mash the ripe bananas using a potato masher, fork, or stand mixer paddle attachment until almost no lumps remain and the mixture is very runny. Measure out 1 1/2 cups of the mashed bananas; freeze any extra for later use.
3. Step 3: Stir the melted coconut oil, vanilla extract, brown sugar (if using), and salt into the mashed bananas until well combined.
4. Step 4: In a separate bowl, mix together the flour, baking powder, and cinnamon.
5. Step 5: Fold the dry ingredients into the wet ingredients using a wooden spoon or silicone spatula until the batter is smooth and consistent.
6. Step 6: Gently fold in the chopped walnuts or pecans if desired.
7. Step 7: Pour the batter into the prepared pan and arrange the sliced bananas on top in a decorative pattern.
8. Step 8: Bake for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra moisture, use very ripe bananas with brown spots.
• Swap coconut oil for any neutral oil like vegetable or canola.
• Add a handful of chocolate chips or shredded coconut for variation.
• Use maple syrup or honey instead of brown sugar for a different sweetness.
• For a nut-free version, omit walnuts and try toasted seeds instead.

Storage

Store the banana cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When reheating, warm slices in a microwave for 15-20 seconds or enjoy at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose gluten-free flour instead of regular flour?

Yes, a gluten-free all-purpose flour blend works well as a substitute. Make sure it contains xanthan gum or another binder to help maintain the cake’s structure.

How do I know when the cake is fully baked?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If batter sticks to the toothpick, bake for a few more minutes and test again.

Eggless Banana Cake Recipe

---

★★★★★

4.9 from 73 reviews

• Author: lina
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Eggless Banana Cake is a moist, flavorful dessert made without eggs, using ripe bananas as a natural binder. Enhanced with cinnamon and chopped walnuts, this cake is perfect for a wholesome treat that’s easy to prepare and baked to perfection in a springform pan. Ideal for banana lovers looking for an egg-free alternative.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups All-Purpose Flour
• 2 1/2 teaspoons Baking Powder
• 2 teaspoons Cinnamon
• 1/2 teaspoon Salt

Wet Ingredients

• 1 1/2 cups Mashed Banana (from about 4 ripe bananas)
• 1/3 cup Melted Coconut Oil
• 1/2 cup Soft Brown Sugar (optional)
• 1 teaspoon Vanilla Extract (optional)

Additional Ingredients

• 1/2 cup Chopped Walnuts or Pecans
• 4 small Bananas, peeled and sliced halfway lengthwise (for topping or garnish)

---

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 9-inch round springform cake pan with parchment paper. Lightly oil the parchment and the sides of the pan using coconut oil or an oil spray to prevent sticking. Set aside.
2. Mash Bananas: In a large mixing bowl, mash the ripe bananas thoroughly using a potato masher, fork, or stand mixer paddle attachment. Mash until nearly lump-free and the banana mixture is very runny for optimal moistness. Measure out 1 1/2 cups of this mashed banana. Save any extra mashed bananas by freezing for later use.
3. Combine Wet Ingredients: Stir the melted coconut oil, vanilla extract (if using), brown sugar (if using), and salt into the mashed bananas until well combined and smooth.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and cinnamon until evenly distributed.
5. Combine Wet and Dry: Gradually fold the dry ingredients into the wet banana mixture using a wooden spoon or silicone spatula. Stir gently until the batter is consistent and no dry flour pockets remain.
6. Add Nuts: Fold in the chopped walnuts or pecans, mixing gently to combine evenly throughout the batter.
7. Prepare to Bake: Pour the batter into the prepared springform pan, smoothing the top with a spatula. Optionally, arrange the sliced bananas on top as a decorative garnish.
8. Bake: Place the pan in the preheated oven and bake for approximately 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool and Serve: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then carefully release the springform pan sides and transfer the cake to a cooling rack to cool completely before slicing and serving.

Notes

• Ensure bananas are very ripe for the best natural sweetness and moisture.
• The use of brown sugar and vanilla extract is optional but adds extra depth of flavor.
• Chopped walnuts or pecans add crunch but can be omitted for a nut-free version.
• Don’t overmix the batter to keep the cake tender.
• If you don’t have a springform pan, a regular cake pan lined with parchment will also work.
• Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: banana cake, eggless banana cake, vegan banana cake, easy banana cake recipe, moist banana cake, cinnamon banana cake, walnut banana cake