This eggless banana cake with cream cheese frosting simple, quick and made from scratch with pantry staple ingredients. It is a perfectly sweet, super moist, soft and fluffy cake that you won’t believe that it is made without eggs. The addition of silky smooth, luscious, rich cream cheese frosting is just perfect.
You can top it with chopped walnuts but I like to keep it plain and simple with full of banana flavor only.
This banana cake tastes just like my eggless banana bread, but in a cake form with light and fluffy texture with super moist crumbs. Plus, the light, tangy cream cheese frosting just complements the banana flavor perfectly.
Many likes to flavor the cake with ground cinnamon. I like that flavor in muffins that served with coffee for breakfast. But when it comes to the dessert with sweet, buttery, rich frosting I like the plain, dominant banana flavor. Hence I have skipped it.
How to make eggless banana cake?
Preparation:
- Preheat the oven to 350°F (180°C) for at least 10 minutes.
- Grease a 9 inch round cake pan with butter or oil. Or spray with nonstick cooking spray. Keep it aside.
1) Take all purpose flour, sugar, baking soda, baking powder and salt in a bowl.
2) Whisk till everything is incorporated well.
3) Now mash the banana and measure to ¾ cup.
4) Take mashed banana in a large bowl. Add remaining wet ingredients (milk, oil, vanilla extract, vinegar).
5) Beat it really well till everything is well combined.
6) Now add dry flour mixture.
7) Start mixing with a whisk and halfway through switch to a spatula and fold everything together. Do not overmix.
8) Pour the batter into the prepared cake pan. Even out the batter using a spatula.
9) Bake into the preheated oven for 32-35 minutes. Or till the toothpick inserted in the center of the cake comes out clean. Remove it from the oven and let it cool in the pan for 5 minutes.
10) Then invert in on the cooling rack. Let it cool down completely.
11) Meantime make the cream cheese frosting. Detail instructions in the recipe card below.
12) Once the cake is cooled completely. Apply the frosting on top and sides. Slice and serve.
Few Notes, worth reading:
- Always use the really ripe bananas (which has few black spots on the peel). Because they have a natural sweetness and easier to mash. Underripe bananas will not be mashed properly and you will have a chunky puree.
- If you like to add cinnamon, then add ½ teaspoon of ground cinnamon.
- You can sprinkle chopped, toasted walnuts on top.
- To make it even lighter, substitute the dairy milk with vegan milk like almond milk or soy milk. Banana and milk is a tough combination as per Ayurveda.
- Double the recipe and make two-layered eggless banana cake. Perfect for a large get-together.
Check out more eggless cake recipes
Eggless vanilla cake
Eggless carrot cake
Eggless chocolate cake
Eggless mango cake
Eggless orange cake
Eggless Banana Cake Recipe
Ingredients
- 1 ½ cups All purpose flour (Maida)
- ¾ cup White granulated sugar
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- ¼ teaspoon Salt
- ¾ cup Overripe banana mashed
- ¾ cup Milk
- ⅓ cup Oil (Use any flavorless oil like canola, vegetable, corn, safflower oil)
- 2 teaspoons Pure vanilla extract
- 2 teaspoons Vinegar (White distilled vinegar or Apple cider vinegar)
For frosting:
- 4 oz Cream cheese softened at room temperature
- 2 tablespoons Unsalted butter softened at room temperature
- 1 cups Powdered sugar (Confectioner’s sugar or icing sugar)
- ½ teaspoon Pure vanilla extract
- ½ teaspoon Lemon juice
Instructions
- Preheat the oven to 350°F (180°C) for at least 10 minutes.
- Grease a 9 inch round cake pan with butter or oil. Or spray with nonstick cooking spray. Keep it aside.
- Take all purpose flour, sugar, baking soda, baking powder and salt in a bowl. Whisk till everything is incorporated well.
- Now mash the banana and measure to ¾ cup.
- Take mashed banana in a large bowl. Add remaining wet ingredients (milk, oil, vanilla extract, vinegar).
- Beat it really well till everything is well combined.
- Now add dry flour mixture. Start mixing with a whisk and halfway through switch to a spatula and fold everything together. Do not overmix.
- Pour the batter into the prepared cake pan. Even out the batter using a spatula.
- Bake into the preheated oven for 32-35 minutes. Or till the toothpick inserted in the center of the cake comes out clean.
- Remove it from the oven and let it cool in the pan for 5 minutes.
- Then invert in on the cooling rack. Let it cool down completely.
Make frosting:
- Meantime make the cream cheese frosting. Take softened butter and cream cheese in a bowl. Whisk till smooth (use wire whisk, do by hand or use a hand mixer or stand mixer with a whisk attachment).
- Now sift the powdered sugar in it, beat it again till smooth, fluffy and shiny. You will feel its spreading consistency. It may take about 3-4 minutes.
- Now add vanilla, lemon juice and beat again till mixed. The frosting is ready.
- Make sure that cake is cooled completely before you start frosting. Add dollop in the center of the cake, spread evenly using a spatula or butter knife.
Notes
- If you like cinnamon flavor, then add ½ teaspoon of ground cinnamon.
- You can sprinkle chopped, toasted walnuts on top of the frosting.
- To make the cake even lighter, substitute the dairy milk with vegan milk like almond milk or soy milk. Banana and milk is a tough combination as per Ayurveda.
- Double the recipe and make two-layered eggless banana cake. Perfect for a large get-together.
Leave a Reply