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.
Hi! I am a huge fan of all your savoury dishes (I follow your recipes to the tee) Had never succeeded at baking though but with your easy recipes I must say I have grown quite confident in my baking skills too! What a lovely recipe, this banana cake!!
Thanks Shweta for your kind words and positive feedback on recipes. Glad that I could help you in your baking journey.
Hii
I tried the recipe today and it turned out pretty well. Thanks!!
Can sugar be replaced with honey and what will be the proportion
thanks kadambari for the feedback. avoid honey when cooking and baking since honey becomes toxic on heating. for a healthier alternative you can use jaggery, palm jaggery or coconut sugar.
Thank you for the recipe, i do like this cake a lot. However, i baked this cake about 75-80 mins, not sure why is not done but overall i do love this cake. Thanks for sharing this recipe
i hope the oven you are using is getting heated at the temperature you have set. if the temperature is low in the oven, then baking will take a longer time. you can get the oven checked by the company’s person.
Hello, can i add almond powder as I want to make it for my baby? How will this change the recipe?
shikha, i have already replied to your comment. just refresh the page and you will see my reply to your earlier comment.
I want to make this cake for my baby, I want to use almond powder with flour and i don’t have baking powder( I have baking soda). Can I make this without baking powder and how I can incorporate almond powder in this recipe? I don’t want to fully replace the flour with almond powder but want to use it as one of the ingredients so that it’s nutritional value can be increased. Thanks
shikha, you can add half a cup of almond powder and use only 1 cup of whole wheat flour. just add about 3/4 teaspoon of baking soda. the cake will have a different texture due to almond powder, but my guess is that it will taste good.
Thank you so much for your reply.
welcome shikha.
I don’t have OTG or oven. I have Baati cooker and Microwave. Could you please guide, how to bake there?
dolly i have never used baati cooker. i guess the way you make baati, same way you can use it to make the banana cake. for a microwave oven, you need to have a convection mode. if you have convection mode in your microwave oven, then preheat oven in the convection mode for 180 degrees Celsius for 15 minutes. then bake cake at 180 degrees Celsius in the convection mode. do not use the microwave mode or combination modes.
Hi Dassana
You are my most trusted source when it comes to searching recipes online. I have followed many of your recipes and they always turn out to be good..
By the way I have a question. When it comes to baking, it always gives me trouble. I got a microwave and whenever I bake any cakesor muffins, even after following all the directions about the process, time and temperature, almost always my cake browns from outside while remains gooey inside. And then I have to overbake it to get the insides cooked well while the outside gets slightly overbaked and dry in the process.
Rest taste and texture everything turns out perfect.
Please solve this mystery. I tried searching solutions online but couldn’t get much help…
🙁
firstly thanks kajori for the feedback on recipes. in convection ovens the baking is faster. its due to the fan in the oven. so either you can reduce the temperature to 15 or 20 degrees less or reduce the time taken for baking. even i used to have this issue when i used to use a microwave convection oven. as a result the top of the bread or cake would get too much browned and crusty. another tip is to cover the top with a foil or parchment paper. this way the top will not get overdone. the heating element is on top in a microwave convection oven and thus the heat comes from top. as a result the tops get cooked faster than then the base and the center.
For how many days it can be stored ?
for 10 to 12 days in the fridge.
Hi
Can the oil be replaced with ghee? If yes, then in what quantity?
Thank you for the recipe.
welcome. you can use ghee instead of oil. use the same amount as mentioned in the recipe. but use melted ghee in the same proportion.
Tried this recipe a couple of times and it just gets better….everyone loves it.
I used milk instead of water (when the batter became thick) the last time, and it turned out softer.
Thank you for this and look forward to more such recipes!
Welcome Prarthana. Glad to know this. Thanks for sharing your positive feedback.
Great recipe. Have made this cake three times now. Everyone in my family loved it. Thank you.
Welcome Aparna. Thanks for your positive feedback.
Best recipe.I used microwave oven and the result is excellent.Just 2 minutes preparation and 5 to 6 minutes baking time and result is so yummy. Thank you
Welcome Jyoti. Thanks for your positive feedback on banana cake recipe.
Will the recipe change if baked in cooker?
no need to change the recipe if baking in a cooker.
Hi thank you for the recipe.
Can I avoid baking soda? Actually I only have baking powder. Please suggest me.
Thanks.
Welcome Aditi. Baking soda will be required.
Mam..i have tried some receipes of yours and they came out perfect. Thankyou so much!
I have a small query. Why do we dont add any lime juice/ vinegar in this eggless receipe while we added it in the chocolate one?
riddhi, you can add lemon juice or vinegar in this recipe. i have used the same recipe and made eggless banana muffins where i have added lemon juice. and thank you.
Nice recipe..thankyou
Welcome Bhargavi