This Banana Cake is a delicious, one-bowl vegan recipe made from mashed ripe bananas, walnuts and whole wheat flour. Tasty and a bit healthier than traditional Cakes, this quick and easy eggless Banana Cake recipe is refreshingly light, pillowy soft and incredibly moist.
Table of Contents
More on This Eggless Banana Cake
Everyone in my family enjoys this delicious, moist banana cake – especially my brother-in-law, who compares it to those he had at the well-known Vienna Bakery in Mumbai.
So if you have some ripe bananas laying around at home, then get mashing and make this quick and easy cake.
This banana cake recipe has been adapted from my very popular, tried and tested Banana Bread.
By increasing the amount of oil and bananas in that recipe, I was able to make a light and soft cake. I also reduced the amount of baking soda and added in chopped walnuts for an extra crunch.
Ingredients You Need
- Bananas: The star of the cake, you’ll need approximately 4 ripe or overripe bananas.
- Flour: Though my recipe is made with whole wheat flour, you can use all-purpose flour or pastry flour or whole wheat pastry flour.
- Leavening ingredients: The recipe has both baking powder and baking soda. For best results, I suggest to use both. Make sure that they are fresh and active.
- Oil: A neutral tasting oil works great. But you can use olive oil and coconut oil. You can also use melted butter. I have made the cake with sunflower oil.
- Nuts: While walnuts are traditionally mixed into the batter, any halved or crushed nuts can be used. Feel free to use almonds, pecans or cashews.
- Dry Fruits: Raisins, cherries, or other dried fruits add extra sweetness to the cake.
- Flavorings: My recipes simply has vanilla extract as the key flavoring ingredient. You can add ground spices for warming flavors. Ground cinnamon, cloves, allspice or pumpkin spice make the cake have a lovely aroma.
- Optional Ingredients: Coconut flakes, chocolate and other ingredients can be delicious additions to this cake recipe; however, make sure not to overload your banana bread with too many extras.
How to Make Banana Cake Recipe
Make Banana Puree
1. Mash 4 medium to large ripe or over-ripe bananas with a fork to a smooth consistency. I have used over-ripe bananas for this recipe.
TIP: The consistency should be smooth without any chunks, so if needed you can also use a blender to mash the bananas.
2. Add ½ cup of sugar, ⅔ cup of any neutral flavored oil and 1 teaspoon of vanilla extract to the mashed bananas.
3. Stir well so the oil mixes with the banana puree and the sugar dissolves completely.
Make Batter
4. Sieve 1½ cups of whole wheat flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda and a pinch of salt directly in the bowl.
TIP: If you do not have a sieve, you can use a fine mesh strainer or whisk.
5. Fold the dry ingredients thoroughly into the wet ingredients. Fold using the cut and fold method.
Check my video above or in the recipe card below to see how to form the batter with the cut and fold method.
TIP: Do not mix! If the batter looks too thick, add some water, almond milk or lite coconut milk.
The amount of water to be added depends on the quality and texture of the whole wheat flour and the consistency of the batter. Only add in the extra liquids if the batter looks very thick.
6. Add 10 halved walnuts that have been finely chopped and fold again. Prep and chop the walnuts before to add to the batter.
Tip: In addition to walnuts, you can also add raisins, pistachios or any nuts and dry fruits of your choice.
Bake Eggless Banana Cake
7. Pour the batter into a greased or lined loaf pan ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).
8. Bake in a preheated oven at 350 degrees F (180 degrees C) for 45 to 50 minutes or until a toothpick inserted in the cake comes out clean. The timing varies from oven to oven, so keep a note of this.
Tip: If the top of the cake starts browning too much, cover the top with aluminum foil or parchment paper while baking.
Suggestion: If you do not have an oven, then bake the cake in a stove-top pressure cooker. Follow the method listed in this detailed post of Pressure Cooker Cake to make this banana cake.
Note: The orange-yellowish color in the image is due to incandescent lighting in my kitchen.
9. When warm or cooled, slice and serve Eggless Banana Cake plain with your tea or coffee.
Serving Suggestions
- Delicious all on its own with an evening cup of tea or coffee or as a sweet dessert.
- Top with homemade whipped cream
- Frost the cake with butter or cream icing, or even chocolate icing.
Storage
At room temperature, the cake stays well for 2 to 3 days. Wrap the cake in a cling film or store in an air-tight box and refrigerate. It keeps well for about 2 weeks when refrigerated. The cake also freezes well for a couple of months.
Expert Tips for Best Banana Cake
- Batter: This eggless banana cake batter has a medium-thick consistency. Depending on the quality or texture of whole wheat flour, you may require to add liquids like water or almond milk or lite coconut milk if the batter looks very thick.
- Flour: Though whole wheat flour forms the base of this cake, you can sub it with all-purpose flour in the same proportion as of whole wheat flour. Both atta (that is whole wheat flour used to make roti) as well as the whole wheat flour available in the US, Europe and other countries work well in the recipe.
- Folding: Form the batter using the cut and fold method. Do not use a whisk and mix the ingredients.
- Baking: Depending on the temperature in your oven and the size of your pan, the cake might take less or more time to bake. As the temperature varies from oven to oven so keep a note of this. The benchmark is that a tooth pick or skewer inserted in the vegan banana cake should come out clean.
- Oil: For the oils, a neutral tasting oil works best. So you can add sunflower oil or any neutral tasting oil. You can even make the cake with olive oil or coconut oil.
- Vegetarian option: Instead of oil use butter. Melt butter and use in the same proportion as that of oil.
- Flavorings: Chocolate chips or cocoa powder or cacao nibs can be included. Chopped nuts like pistachios, pecans, pine nuts, almonds and seeds like sunflower seeds, pepitas (pumpkin seeds), flax seeds and sunflower seeds can be added. Lightly toast the seeds in a skillet prior to adding.
- Spices: If you like spiced cakes, then add about ½ teaspoon of ground cinnamon or ¼ teaspoon of ground nutmeg or 1 teaspoon of pumpkin spice mix.
FAQs
Because the ingredients for this vegan banana cake recipe are so easy to customize, you can simply withhold adding in sweeter items, such as sweetened coconut flakes, chocolate, or dried fruits.
Instead of oil you can use butter to make this recipe vegetarian. Simply melt the butter and use in the same proportion as that of the oil.
Your banana cake should last 2 to 3 days if properly stored. Wrap your cake in plastic wrap and leave on the counter. If you plan to store in the fridge, then place it an air-tight box or wrap tightly in a cling film so that the cake does not dry out.
Whisking disturbs the the combined ingredients and causes the batter to lose air that helps it to rise. When using the folding method instead, you preserve more of the volume and will have a fuller vegan banana cake.
More Cake Recipes to Try
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Easy Banana Cake Recipe (Eggless, Vegan & Whole Wheat)
Ingredients
- 4 bananas (medium to large ripe or overripe) – 300 grams
- 1.5 cups whole wheat flour or 180 grams whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ½ cup regular sugar or organic unrefined cane sugar or 100 grams sugar
- ⅔ cup any neutral flavored oil (I used sunflower oil)
- 1 teaspoon vanilla extract
- 10 halved walnuts – finely chopped or any dry fruits or nuts of your choice (optional)
Instructions
Preparation
- Preheat your oven at 180 degrees Celsius (350 degrees Fahrenheit). If using a regular oven, heat both the top and bottom elements. For a microwave convection oven, just preheat the oven.
Making cake batter
- Peel and chop the bananas. Add them to a bowl and mash them with a fork. You can also use a blender to mash the bananas.
- Add sugar, oil and vanilla extract.
- Mix thoroughly so that the oil mixes evenly with the banana puree and the sugar dissolves.
- Sieve whole wheat flour, baking soda, baking powder, salt directly in the bowl. You can also sieve these separately and then add them to the wet ingredients.
- Fold the dry ingredients into the wet ingredients very well.
- Add the chopped walnuts and fold again. Apart from walnuts, you can also add raisins, pistachios or any nuts and dry fruits of your choice.
- Pour the batter in a greased or lined loaf pan ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).
Baking banana cake
- Gently tap and shake the pan. Place the pan in the center rack if using a regular oven or otg.
- Bake in the preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 45 to 50 mins or until a wooden skewer or tooth pick inserted in the cake comes out clean.
- If the top of the cake starts browning then cover the top with an aluminium foil or parchment paper while baking.
- When warm or cooled, gently remove the cake from the pan. Slice and serve banana cake as is with tea or coffee.
Video
Notes
- Batter: This banana cake batter has a medium-thick consistency. Depending on the quality or texture of flour, you may require to add liquids like water or almond milk or lite coconut milk if the batter looks very thick.
- Flour: In place of whole wheat flour, you can easily use all-purpose flour in the same quantity as that of whole wheat flour. Both atta (that is whole wheat flour used to make roti) as well as whole wheat flour available in the US and Europe, work well in the recipe.
- Folding: Use the cut and fold method to make the batter. Do not use a whisk and mix the ingredients.
- Baking: Depending on the temperature in your oven and the size of your pan, the cake might take less or more time to bake. As the temperature varies from oven to oven so keep a note of this. The benchmark is that a tooth pick inserted in the banana cake should come out clean.
- Oil: You can add sunflower oil or any neutral tasting oil. You can even add olive oil or coconut oil.
- Vegetarian option: Instead of oil you can use butter. Melt the butter and use in the same proportion as that of the oil.
- Flavorings: Chocolate chips or cocoa powder or cacao nibs can be added. Chopped nuts like pistachios, pecans, pine nuts, almonds and seeds like sunflower seeds, pepitas (pumpkin seeds), flax seeds and sunflower seeds can also be added. Lightly toast the seeds in a pan before adding them to the batter.
- Spices: If you like spiced cakes, you can add about ½ teaspoon of ground cinnamon or ¼ teaspoon of ground nutmeg or 1 teaspoon of pumpkin spice mix.
Nutrition Info (Approximate Values)
This Banana Cake recipe post from the archives first published in May 2014 has been republished and updated on 26 January 2022.
I am not at all into cooking.. but i tried baking using ur recipes.. n they turn out so well.. and also i have always been doubtful about using online recipes as i dont know anything about cooking.. but with ur recipes i can bake at ease.. n the pictures make it even more easy.. thanks a lot for sharing such delicious dishes n recipes.. keep cooking n posting..!!!! ♥♡♥
very pleased to know this thank you so much surbhi for your positive feedback and kind words.
Hi Dassana,
I am going to try this receipe tomorrow.
Can I replace regular sugar with sugar free powder/tablet to make sugar free.
I am asking as my father is diabetic patient.
i would suggest to use natural sweeteners like dry fruits instead of a sugar free powder. as one does not know how the sugar free powder will react during the baking process. you can use about 1/4 cup of dates puree or pureed figs instead of sugar free powder. since dates are very sweet, 1/4 to 1/3 cups should be fine. figs also you can add about 1/3 cup. cook the dates in some water till they soften and then add blend them. if the dates are very soft, then you can puree them directly with some water. it should be a thick puree. for fig puree, soak dried figs in warm or hot water for a couple of hours. when they soften, the blend them to a smooth puree. you can also cut down on the oil in the recipe if using the puree. add just 1/4 cup oil.
Can we add butter instead of Oil??
yes you can add butter. but use melted butter.
tried your cake yesterday by adding melted butter…It was awesommmmme!!!!!thanks for the recipe….My kid Loved a lot!!!It tasted too good like normal sponge cake made out of maida….
glad your kid loved the eggless banana cake 🙂 thank you for your positive feedback and you are welcome.
Awesome recipe!!!! Thank you so much.. All of your recipes are fab with all the efforts you take to post the pic of each and every step.. Very much appreciated!!!!
thankyou so much neha 🙂
Can you tell me 2/3cup oil means. I am not understanding.
2/3rd cup – meaning about 66% or a bit more than 1/2 cup. between 1/2 and 3/4th cup. hope this helps.
tried banana cake…. it came out very very yummy. thanks dear… keep posting new recipes.. will learn a lot
thanks a lot sangita for this feedback. will surely add some more recipes.
Hi Dassana,
I have tried your recipe with unbleached all purpose flour and it has always turned out well. Can I substitute the wheat flour with all purpose gluten free flour? If so, what’s the proportion? Does it need any xantham or guar gum to be added? If not, could I add flaxseed meal instead? In one of your responses, you mentioned not to add olive oil but I had always been adding it and the cakes turned out delicious. May I know why olive oil is not recommended? Thank you
selvi, difficult for me to answer as i really do not know how a gluten free flour will work, with or without xanthan or guar gum. i think you can add flax seeds. in this cake, olive oil gives a different flavor with the bananas. i also add olive oil to cakes, but in other cakes. just a personal matter of taste.
Hi dasana! the banana cake was delish. i must say you have a beautiful set of whole wheat cake recipes! i am gonna try out all of them! thanks for sharing.
thank you much liz and also thanks for the feedback on the banana cake. do try the other whole wheat cake recipes as well.
Brilliant recipe . I added 2 tbsp yogurt and 2 tbsp water since my batter was very very thick . Baked for an hour – turned out perfect !!!
thankyou minka for your positive feedback.
I m not used to for doing comments but this tym I can’t resist myself . I tried this cake yesterday with half of ingredients becoz it was trial n m not gud in cooking. First tym I bake with foil paper..the cake is awesome n within 2 mins. There is only a empty plate.I used whole wheat flour with lil bit soyabean and chana flour and bake in otg with only bottom rod on for 45 mins…its really tastes very delicious.
Thank u so much for sharing this…. keep sharing
.
welcome bhavna. glad to know this. thanks for sharing this awesome feedback and your variation. do try some more recipes.
Hi Dasana,
I tried this recipe for a friend’s birthday and it came out so well! Everyone loved it. Thanks for sharing the detailed steps. 🙂
thanks a lot priya for the review 🙂
Hi taste wise it was good but slightly under cooked. Is it b r coz of wheat flour?
under cooked means needs more baking. or the batter has been mixed too much which looks under cooked when baked, but its not under cooked actually. its not due to wheat flour.
How long can we store this ?
stays good for a week to ten days in the fridge.
Yesterday i have made this cake. It was delicious. Thank you so much for sharing such a nice recipe. Just a small clarification, so every time while making cake in OTG we need to keep the baking tray in the middle rack and turn on top & bottom heating.Or this arrangement is only for this cake.
thanks for the feedback ruma. for every baking that i do, i do keep both the heating elements on and keep the tray in the center. this helps in evening baking. if the tray is close to the top, then the top gets cooked faster and vice versa. most baking recipes do not mention this. but i find this method the best.
Hi, Nice recipe. thanks for sharing. Can I add 1/2 cup of raisins to this? I am planning to try mawa cake next. Can I add 1/2 cup raisins there as well?
thanks priya. 1/2 cup will be too much in mawa cake. just add 1/4th cup raisins.