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 have tried this recipe , came out very nice and yummy , but
I have some doubt &problem , while mixing all ingredients as per your suggestion , the batter became very tight after some time of folding , i add some portion of milk(4 tsp) & condense milk (4 tsp) to loosen up the batter , i want to know why this happened & how should i rectify this. is adding milk will be okay .
even though taste and consistency of the cake was good , want understand why this happened
in place of oil can i use butter
please suggest me , to understand the cake baking better
deepika, its due to too much of folding in the batter. the folding has to be done in large strokes about 4-5 times. thats it. the tightening is because of the gluten strands are formed in the batter which spoils the texture of the cake and making it dense. next time just fold briskly and lightly. don’t fold too much.
Hi Dassana
Thank you for the suggestion , i tried the same , cake came perfect & Tasty
Thank you so much
welcome deepika. glad to know.
Hi Dassana,
First time I tried baking and it came out perfect :), only some portion was not fluffy (probably because by mistake I pressed it to make the surface smooth). Thanks for the recipe. I’ll try more of baking from your blog.
welcome bhavana. glad to know this. yes do try some more baking recipes and feel free to ask any query on recipes posted.
Made this cake and my husband kept praising me
thanks amruta for sharing positive feedback.
Hi,
Can we bake this particular cake with all purpose flour/maida?
If yes, what changes are to be made in terms of proportions?
Please let me know. Thank you for this wonderful website you’ve put up for beginners like me. 🙂
hi anu, you can make this banana cake with maida/all purpose flour. keep everything same, except oil. add about 1/2 cup oil.
Thank you. I made the egg based version of this cake and it turned out delicious.
I couldn’t thank you more 🙂
welcome anu. glad to know.
Hi dassana tried this cake and it is awesome guilt free and gobbled up within 30 mins
thank u so much
Wish u happy new year
welcome ramya. wishing you a happy new year too.
Excellent recipe. The cake was easy to make and was very tasty.
Thanks B Parekh
Excellent cake
thanks gayatri
Dear Dasanna, wish you a wonderful 2015!! May you keep on inspiring people to cook and make their friends and family happy!!
I made this cake for Christmas. It was yummy but mine was too soft. I couldn´t cut it into proper pieces. The crust was crisp but the inside was too soft though well cooked. Looking at your pics I think I went somewhere wrong. I used olive oil….rest everything was as per your recipe.
wish you too dhanya a great 2015. thanks for your wishes. olive oil is fine. i have made cakes with olive oil before and it works very well. may be either due to the pan size or flour quality. in baking many things affect the final product. so difficult to pinpoint what exactly goes wrong. but still good to know that the cake was good.
Wow never thought eggless cake would taste so great. Easy and simple. My husband n daughter loved it. I replaced whole wheat with maida and used canola oil. Result was great thank you.
welcome swetha. glad to know.
Hi dassana, thank you so much for this awesome recipe. I tried the eggless whole wheat cake today and it really turned out to be almost perfect with the right taste, sweetness and softness….will be following for other recipes also. Stay blessed!!
thanks rekha for sharing positive feedback and your blessings. yes do try some more recipes.
Hi Dassana…thx a ton for this recipe. I am an absolute disaster when it comes to baking a cake , did absolute disaster couple of times earrlier and hence stopped baking 🙁 but this time with step by step pictures and detailed procedure it came out so well…and the best part is its completely made out of atta . I am a big fan of your website and often find myself looking into your page to find ideas for lunch, dinner or breakfast…thanks and keep posting such recipes. God bless.
welcome jhinuk. thanks for sharing this positive feedback and for your blessings. glad to know that cake turned out well. try some more baking recipes and slowly you will become good in baking. we all make mistakes while learning but important thing is to keep on trying with tried and tested recipes. i wish you all the best.
Hi dear
I was unsuccessful to bake cake perfectly as it was hard. Please guide me in baking. I used microwave convection mode preheat 185 degree centigrade.
185 degrees celsius is fine. the preheating has to be done in the convection mode for at least 10 minutes. then the baking has to be also done in the convection mode at the same temperature. you have mentioned preheating temperature. did you bake also in the same temperature in the convection mode?
The cake came out perfect .i baked it on the gas thanks a ton ,your recipes have make baking so easy.
God bless
Nupur
welcome nupur. thanks for sharing your feedback on cake.
banana cake eggless, how to do in normal gas stove / pressure cooker without oven
padma, the 5 litre pressure cooker has to be closed tightly with the lid and the whistle has to be removed. keep the cooker on the lowest flame. you can heat the cooker first for some minutes before you keep the cake pan. some people also add sand on the bottom. you can also keep the cooker plate that we get in the cooker. then on top of it place the cake tin. i read this somewhere, that if you use the cooker too much for baking, then the metal deteriorates and makes it unfit for pressure cooking. so better to keep one 5 litre pressure cooker separate for making cakes.
Hi.. can I bake this in microwave ?? If yes for how much time.. thanks 🙂
this cake can be baked in the convection mode of the microwave oven. if your microwave does not have convection mode or feature, then you cannot bake it.