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

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

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.
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.
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.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and cinnamon until evenly distributed.
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.
Add Nuts: Fold in the chopped walnuts or pecans, mixing gently to combine evenly throughout the batter.
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.
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.
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