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.
Recipe was very good,thanks !!!
welcome deepti
Hi Dassana,
Thanks a lot for all your wonderful recipes..have tried the gravies, desserts and cakes…they came out really good cos of ur step by step pictures and your crystal clear explanations..if you were somewhere closeby I would have rushed in to meet you in person…such a best work on this website…keep up the good work and May Almighty shower His choicest blessings upon you and your family at all times..take care
welcome gayathri. thanks for sharing such an awesome feedback and for your best wishes. glad to read your comment.
Hi Dassna,
I tried this recipe at home,, It came out fantastic, very testy… My husband and son love it.
Thanks for sharing such a yummy and healthy recipe.
welcome poorna. glad to know that you all liked the banana cake recipe.
Thank you so much for the recipe. Perfect cake recipe. My 11 month old loved it.
welcome viji. glad to know this.
Hi it came out awesome… Love the way its depicted step wise with pictures..
Trying more recipes ..
Keep us posted dassana
welcome kruthika. thanks for sharing your positive feedback.
Hi Dassana Amit,
I tried your recipe but my cake did not come out too well. In the sense it did not swell too well and when I tried to remove it from the pan, it broke. Please let me know where I went wrong because my cakes with eggs usually come out well.
ingredients I used-
1 cup maida
1 very large banana
3/4 cup sugar
1 cup melted butter
1.5 tsps. baking powder
Please let me know where I went wrong.
hi aparna, the proportions of the ingredients you have mentioned are not balanced in the recipe. firstly the butter is too much. for 1 cup of maida, about 1/4 to 1/2 cup of butter is fine. 1/2 cup of butter will make the cake more rich and buttery. sugar is also extra. 1/4 to 1/3 cup of sugar would be fine to use with 1 large banana. and 1.5 tsp of baking powder is a bit more. 1 tsp would have been fine. try making with the proportions i have mentioned and then let me know. for any baking recipe, its always best to follow the original recipe and their proportions. tweaking or changing the proportions won’t give good results.
I think it is because you use ‘cup’ to measure ingredients, which I am not use to. I’ve work with kilos, ozs or grams in regards to measuring ingredients. For me a ‘ cup’ could mean any size however, I admire people who use a ‘cup’ for measurement and their end product is perfect! For me I avoid recipes that uses ,cup’ for measurement
Hi,
Tried ur recipe. Baked the cake in a cooker. Came out fantastic. This is my first attempt at baking. Just a quick question…can all ur cake recipes be baked in a pressure cooker?
Thanks,
Shilpa.
welcome shilpa. good to know your experience. not all cake recipes can be made in pressure cooker. if you want to bake regularly then i would suggest to buy an OTG. secondly, i would suggest to use this pressure cooker only for baking. don’t use it for pressure cooking.
Hello, do you think I could make this cake with honey instead of sugar?
i am not sure vanessa. you can try.
HI DASSANA,
i tried banana cake recipe and it turned out to be nice, taste n texture was all fine, but there was one doubt that after everything was done and cake was ready i saw some stickiness on the upper part …. can you please suggest what went wrong in the recipe…as taste was nice..
thanks parul for sharing this positive feedback. may be due to the bananas but not sure, just guessing.
Hi, I just want to say that this recipe is so great. I don’t know there is such eggless recipe like this. Once again, thanks for sharing this recipe to me.
Welcome StefZero. Glad to know that you liked the eggless banana cake recipe.
Dassana,
Just finished making this wonderful cake.
Didn’t taste it yet but I’m sure it’s going to be superb.. Cos I can smell it 🙂
asmina, good to know this. i hope you will like it.
Hi,
I tried this recipe n it turned out great! Ur simply awsum!!lots of love.
Sakshi
thanks sakshi for your sweet feedback.
Hey Dassana, tried this cake last night and it came out quite well. In fact this is my second cake from ur site after the Orange cake. I had a couple of queries though and would be glad if u cud help me out… Just Like my orange cake this cake too came out with hard and chunky crust though the inner cake texture was fine. Donno wht might be causing it. I use onida black beauty convection oven and set the temp at 180 degree preheat and baked at same temp for 40 mins.
Also I have recently taken up baking and since I have convection MW I thought of using the same. Will baking in regular otg yeild better results?? If so cud u pls suggest a good buy?
Thx for patiently reading thru my lengthy query. Ur recipes are very accurate in measurements and methods so it has become my ‘go to’ place for any new trials. Thx for all the wonderful recipes…..
Best wishes
Ramya
hi ramya, microwave oven uses the convection mode of heating and due to the fan, things get heated up fast and quick. what i have experienced in my microwave oven is that the top would get browned quickly and sometimes crusty too. whenever you bake a cake or bread, which is baked in an OTG or electric oven in the original recipe, then lower down the temperature from 10 to 15 degrees celsius. eg if the baking temperature mentioned is 200 degrees celsius, then lower it to 190 or 185 degrees celsius or even 180 degrees celsius. also sometimes the size of cake pan or tin can cause this issue. baking in an OTG is much better as there is even baking. in microwave oven, no heat is coming from bottom. the heat comes from top, so the top gets cooked faster then the bottom. in an OTG, the heat comes from both the top and bottom heating rods, so the baking is even. i hope this helps.
you can buy a basic OTG if you plan to bake often. i have an old philips OTG and its working good. i have not yet tried other brands. i prefer to bake cakes, bread and cookies in the OTG. and bake biryanis or melt cheese on pasta etc in my microwave oven. most welcome ramya.
Thanks a ton… On the look out for an otg now…. Ideally wht size wud u recommend for a family of 4 to 5 ppl? Thx again for patiently answering my queries.
welcome ramya. a 15 litre to 20 litre is fine. i have a 15 litre one. just see what features it has and then you can buy accordingly.
please can you tell us the mashed banana in cup measurements
i have not yet measured the mashed bananas in cups. next time when i bake, i will add the cup measurement.
Thank you for the recepie. Very nicely explained. Made it as explained. Added 2 tea spoons of milk. Came out superb.
welcome srilakshmi. thanks for sharing your positive feedback.