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.
Hey i made the cake and was very soft and moist… Just wanted to know whether theres any way i can substitute oil or reduce the quantity?
thanks sujata. you can reduce the quantity of oil. use 1/2 cup or 1/3 cup oil.
Hi dassana,
I search a lot nd got baking soda in my kitchen.. made this cake and came out very well. More testy and delicious than bakery wala cake.
Luv u nd thank u for this recipe..
Very simple and easy to follow recipe..
I m going to try ur other cake recipe too
welcome valisa. glad to know this. thanks for sharing positive feedback.
Hi dassana,
I m going to try this recipe tonight. I dont have baking soda.. what can i add Instead of baking soda???????
Plz help.
baking soda is required in this recipe. cannot be skipped. there is no substitute.
Hi dassana,
I search lot nd got baking soda in my kitchen
Hi I am an aspiring baker and unfortunately the past few times I’ve baked it turned out to be a disaster!!
However I stumbled across your blog today and baked this and it was absolutely amazing , got wiped clean. Thanks a lot for the recipe!!!
welcome anjana. glad to know this. thanks for sharing positive feedback on banana cake.
Tried it today, the cake was moist and yummy. Thank you for sharing the recipe.
welcome jessy. glad to know this.
I tried your recipe as I ran out of eggs and the cake turned out beautiful! One of the best banana cakes I’ve ever made actually. I’m going to make it again tonight for breakfast and add figs and a bit of yogurt this time (to activate the soda and to provide some extra moisture for the figs so I don’t need to soak them first- time saver!). Thank you for sharing x
welcome sundas. thanks for sharing positive feedback. i think it will think.
hi dassana..whenever I make cake it becomes dark brown from outside..Bt under cooked from inside..I have ifb 32src1 convection microwave oven..and in my model I have 110° to 200° range in convection mode ..please suggest at what temperature should I bake the cake and for how many minutes..please help me
you can bake the cake at a lower temperature of 180 degrees celsius. generally convection ovens bake faster than a regular OTG. so when baking a cake in a convection oven reduce the temperature from 10 to 20 degrees less than what is in the original recipe. eg if a cake is baked at 200 degrees celsius, you can bake it at 190 or 180 degrees celsius. timing will vary. the top should look cooked. it can be golden or a light golden. but the final check is that a toothpick inserted in the cake should come out clean or should have fine dry cake crumbs on it. it should not have the cake batter on it.
Thnx dassana..I m going to to try your eggless banana cake recipe..I will inform you about the result:-)
welcome niraj. yes do share the feedback.
Thanx for your quick reply ..Just one more question at what temperature and for how long should I bake this banana cake..thank in advance
bake at 160 or 170 degrees celsius for the same amount of time as mentioned. but do keep a check while baking, as in microwave convection mode, baking happens faster.
I made the cake today on 160° for 45 minutes and it was perfectly cooked..Bt from outside it became dark brawn and dry as I had no foil paper
thanks niraj for sharing your feedback. you can also use butter paper instead of foil paper.
Sir, I watch your all cake recipes, but I confused the measurement you given
In your recipes. Please mention the quantity of dry ingredients in gm and wet
Ingredients in ml. I want to preserve for one month,can i use sodium benzoate
and what proportion.
I am waiting for reply. Many many thanks.
Rameswar Sen
the weight in grams is mentioned in the recipe details below. i do not know anything about using sodium benzoate in cakes.
Hello ma’am I am a silent reader of ur recipes.but I must say u r doing such a fabulous job.with the picture guidance it is so helpful.just want to know as I m dieting now a days and i m mad about cakes.so I want to know can I reduce the sugar amount and oil quantity.instead of normal sugar can I use brown sugar and how much I can reduce.instead of oil can I use olive oil and how less quantity I can use.plz reply.ur guidance will be helpful
thanks malka for taking the time to comment. happy dieting 🙂 yes you can reduce the oil and sugar. you can add about 1/2 to 1/3 cup of oil. the cake won’t be that soft, but will be still good. for sugar, you can add about 1/4 cup. if you want still less, then go for 3 tbsp of sugar. you can use brown sugar. you can also use powdered jaggery.
Thanks dear u r sweet and u made my day.I will definitely try this and I will let u know.
welcome malka
hey, awesome recipes. just wanted to ask that can i use the regular tin/ metallic baking trays in convention mode of microwave. plz reply
thanks shubhra. they should be oven proof. if they are oven proof then you can use. ask the shopkeeper before buying them for baking purpose.
hi prepared ur basic chocolate cake it came out perfect and kids loved it
thanks for the positive review latha.
Hi ma’am,
I am a big fan of you and your recipes. All dishes comes out so well. I tried your basic eggless chocolate cake and it came out yummy. I always used to dread baking but with your clear pictorial representation it came out perfect at first go. I went and bought whatever required for baking. 🙂
Now this eggless banana cake is baking in the oven. Ma’am one query. Can I replace all purpose flour/maida with whole wheat flour in all cakes and muffins as I am allergic to Maida.
Thank u and God Bless you and your family always.
welcome asha. thanks for your kind words and blessings. yes you can replace atta with maida in all cakes. but replacing maida with atta will not work in all cakes.
Can i use butter or ghee instead of oil? If yes, what amount?
cera, use same amount of melted butter.
hi, tried your recipe today. It came out delicious. Its my first try at baking. would love to try your other recipes. one question though. How to store the cake.
thanks ekta. glad to know this. store the cake in an air tight box in the fridge.
Hi Dassana
Can you please give me the measure in Grams. Especially the 2/3 cup oil
rufina, 2/3 cup oil will be about 165 ml.