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.
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❤️You’ll Love This Recipe
Perfect Cakey Texture: This cake has a light and fluffy texture with super moist crumbs, unlike my eggless banana bread.
Flavor: This eggless banana cake has a full-on banana flavor
Cream cheese frosting is amazingly light and sweet, tangy that complements the banana flavor perfectly.
🧾Ingredient Notes
- Ripe Bananas: As a first and most important step, you want to make sure to use perfectly ripe bananas. The banana peel should have plenty of brown spots.
- Avoid using super overripe bananas (the peel has been blackened). This gives a funky smell and taste to the bread.
- Avoid using unripe bananas as they will not be mashed properly and you will have a chunky puree.
- Milk: Use full-fat whole milk.
- Oil: Any flavorless oil works in this eggless banana cake e.g. avocado oil, canola oil, safflower oil, corn oil or vegetable oil.
👩🍳 Step By Step Photo Instructions
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.
💭Expert Tips
- Make sure to use well ripen with brown spots on them. They offer a natural sweetness with the best flavor. Though avoid the completely black bananas because they are actually starting to rot and don’t have good flavor.
- Do not skip the salt. It keeps it from tasting flat.
- If you like to add cinnamon, then add ½ teaspoon of ground cinnamon.
- You can sprinkle toasted, chopped walnuts on top of the frosting.
- Double the recipe and make a two-layered eggless banana cake. Perfect for a large get-together.
- Storage: Leftover cake has to be stored in the refrigerator otherwise cream cheese frosting will go bad. Store in an airtight container to prevent odors from getting into the cake.
Check out more eggless cake recipes
PS Tried this eggless banana cake recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback!
📋 Recipe Card
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 Cream Cheese 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.
Mina
My grandkids love this cake!! 😎
Kanan Patel
Very glad to hear it
Kristina
I cannot count how many times I have baked this cake and your other cake recipes for my kids as they have egg allergy. They love it! Thank you so much. Now I don’t have to buy from the stores and baking your cake recipes assures me and my family of the simple and eggless ingredients my kids eat. It would be great if you can add more cake recipes with different fruits like berries, peaches, etc. I am not sure if I can substitute the banana with same amount of other fruits.
Thank you, Kanan. You’re amazing!
Kanan Patel
Happy to know that eggless recipes are working for you.
I will sure add the other cake recipes in my to do list.
I am not replacing other fruits works for this banana cake or not. I have to try before I say about it.
YT
You are Awesome Kanan! 😘
Thank you for these easy-to-cook, brilliant recipes.
Love and Light! 😇💗🌈
Keep Inspiring! 🙏
Kanan Patel
Glad that you liked. Thank you for you kind words