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September 21, 2018

Seriously a banana fan, I am. I am back with a new easy banana cake recipe with you. This eggless banana cake is going to be one of the best banana cake recipes ever. Health bhi – Taste bhi and when you can get both, why compromise and settle for less.

The history of banana bread and banana cake is now close to a century and it appeared first in American Cookbooks in the 1930’s.

I don’t know how many recipes with banana I have on my blog. My love for banana seems to be never-ending. Some of my most popular banana recipes include:


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Quick Notes

Tin Size
Oven Temp
160° C
Baking Time
30 min
MW Convection Temp
150° C
Baking Time
30 min
Demold Instructions
After 5 min
Cooling Time
15 min

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

How to make an eggless banana cake at home

Texture of Best banana cake

One of the most common baking mistake people do is not keeping the oven for preheating. Avoid this mistake. Let us keep oven for preheating at 180 °C to get ultimate moist eggless banana cake recipe.

For eggless banana cake mix, in a large mixing bowl take two large overripe bananas. Using a fork or potato masher, mash them. You can also use a food processor or a blender to mash the bananas.

Add suggested amount of oil, vanilla extract, and brown sugar in the mashed bananas. Using a whisker/spatula mix it until sugar completely dissolves.

For this recipe, I have used Madagascar Vanilla Flavour which is oil based from Fab Flavours. Less than half teaspoon of this flavor took the recipe to another level. My kitchen was actually flooded with its aroma.

Wet Ingredients for Best Banana Cake

Banana Cake Mix

In a separate mixing bowl, sieve wheat flour, baking powder, baking soda, and salt together. Add flour mixture and cocoa powder to wet ingredients. Fold the dry ingredients into the wet ingredients.

Dry Ingredients for Best Banana Cake

Initially, the banana cake batter will be thick. Add milk to the batter and make it of pouring consistency. The batter should be smooth and lump free. In case you find any lumps, use an electric whisker to whisk the batter for 1-2 min.

Pour the batter into greased loaf pan (8x3x2 inches) and tap it on the counter twice or thrice. Tapping will help to release the air bubbles from the batter.

Pour the batter into greased loaf pan (8x3x2 inches) and tap it on the counter twice or thrice. Tapping will help to release the air bubbles from the batter.

Pour the batter into greased loaf pan (8x3x2 inches) and tap it on the counter twice or thrice. Tapping will help to release the air bubbles from the batter.

TIP: For greasing the tin, I always prefer to use unsalted butter as it works like a layer that protects my bakes from sticking to the tin. Hence demolding is always easy for me.

After tapping, garnish the banana cake eggless with your choice of nuts and dry fruits. To add the crunch to this soft and moist Banana cake, I added chopped almonds and melon seeds.

Now, bake it in a preheated oven at 160°C for 30 minutes or until it passes the toothpick test.

Best banana cake before baking

Every oven behaves differently. Depending on your oven and its temperature, the baking time can vary. Keep an eye on your cake while baking.

I have Morphy Richards 52L and I always bake using middle rack. In my oven, it took 30 minutes. For you, it can be different.

When it’s completely baked, take the cake out from the oven and demold it. Let it cool for 10 minutes though I know it’s hard to resist :-).

In fact, I love to taste cakes when they are still warm. Our moist banana eggless cake is ready to slice and serve.

Best banana cake after baking

Buy Tools and Ingredients used in this recipe

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Make Eggless Banana Cake at Home

Learn to make an eggless banana cake at home. This Ultimate moist banana cake recipe with oil is going to be one of the best banana cake you would have tasted. With a simple banana, cake ingredients make a fluffy, soft, and spongy banana cake.

Eggless Banana Cake
5 from 2 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Breakfast, Dessert, Tea Time
Cuisine: American
Servings: 1 Loaf



  • In a large mixing bowl mash two large over ripe bananas.
  • Add oil, vanilla extract, brown sugar and mix until sugar dissolves completely.
  • In a separate bowl, sieve wheat flour, baking powder, baking soda and salt together.
  • Add flour mixture to wet ingredients.
  • Add cocoa powder and milk. Mix everything well and make a smooth batter of pouring consistency.
  • Pour the batter to greased loaf pan (8x3x2 inches) and tap it on counter.
  • Garnish it with your choice of nuts and dry fruits.
  • Bake it in preheated oven at 160°C for 30 minutes or until it passes the toothpick test.
  • When it’s completely baked, take the cake out from the oven and demold it.


  • Always tap the pan before baking and use a central rack of your oven to have even baked.
  • Always bake in preheated oven. Preheating of oven helps to maintain the temperature.
  • If your cake is browning fast then cover it with aluminum foil and continue to bake.
  • The internal temperature of the cake should be 98° C when completely baked.
  • Depending upon your oven size and temperature, baking time can vary.
  • Always use unflavoured oil to bake a cake.
  • If you want to make it chocolaty, you can add Choco chips as well.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

About the Author Sonia Gupta

Founder of AnyBodyCanBake, Noted Entrepreneur, Celebrated Baker, Certified Baking Instructor, and Accomplished Food Blogger.

  • 5 stars
    Tried WWF banana chocolate cake, turned out moist and soft. Thank you so much for your great recipe Sonia mam
    Can we replace milk with condensed milk to increase sweetness and also mask the taste of WWF ?

  • If using maida instead of WWF, should we use other ingredients same as WWF recipe or are there any modifications in the measurements?

  • Hi,
    Liked your recipe very much. Going through lockdown now.. no baking powder or baking soda at home. Can you please suggest how i can make fluffy cake without eggs/baking soda/baking powder? I have yeast but never used it for cake. any ideas?

  • After trying so many banana bread recipe, this is one that came out perfect and I am so happy that I could not resist and want to thank you for the perfect recipe.
    Thanks a lot.. Hope to see many more recipes like this

  • Mam I tried ur this recipe. I m from Bangladesh here I didn’t get wheat flour so I made with wheat atta. Can I use flour as we don’t have wheat flour? My texture looks dry a bit.

  • Does the recipe call for unsweetened cocoa powder or dutch processed cocoa powder? Thanks for sharing the recipe.

  • Hi mam. Hope you are doing good. I have tried most of your recipes. Thank you so so much for your recipes. I can try any of your recipe without a second thought. Thanks for it mam 😊 While baking chocolate banana bread, why it cracks at the top?

    • Hi Pavithra

      Thank you so much for your kind words and for trusting my recipes.

      Pavithra generally dry cakes/everyday cake batter is thick as compared to cake batter we use for frosting. That’s why you get crack on dry cakes.

      Happy Baking

  • Hi. I tried making this banana bread for the first time and it didn’t turn out good. The batter even after adding 200ml of milk wasn’t running consistency. The baking time too was more than 40minutes. The bananas were completely overripe and I added all the ingredients as per the measurements given but no idea why it didn’t come out well. This is the first time I had a bake which didn’t turn out as per the recipe. Do let me know where I must have gone wrong.

    • Hi Nazia

      The batter should be of Pouring consistency not running. As you mentioned you added more milk than mentioned, that’s why it took extra time to bake.

      Happy Baking

  • Hi Sonia,
    First in the step by step instructions(step 1 to step 9), you have missed the step.of adding milk.

    I tried your recipe to the T today. Not very happy with the outcome. Sorry to hurt you but it is good to share to improve the recipe. Before adding milk to the dough, it was very thick like ragi mudde. I had hard time mixing milk to it and started feeling why did i follow the recipe. Had to mix in more than 200ml milk to bring the consistency and pretty hard to avoid lumps. Either have to overmix or have to accept with lumps.

    I feel its better to add 100 ml milk at first with all the wet ingredients like other cake recipes and later if the consistency is too thick then later, some more milk can be added. Thanks for your time and understanding.

    • Dear Adithi,
      I would have appreciated if you had read the complete recipe and not just the recipe card steps. There is a purpose that I spend so much time in writing a recipe. If you had given a little more time and read the recipe completely you would have saved yourself with what you have mentioned in the comment.
      If you are unhappy with the outcome, it is because of the lack of time you gave to the reading part.
      Your comment did not hurt me, but yes making a judgment without reading the recipe did hurt me.

  • Hi Sonia
    I have MR 40l otg . It has two options bake mode n convection grill mode . for baking cakes which mode should I use n at wat temperature.

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