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:
Quick Notes
| Tin Size | 8x3x2 |
| 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
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.
Banana Cake Mix
In a separate 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.
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.
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.
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 cake recipe is ready to slice and serve.
Buy Tools and Ingredients used in this recipe
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Ingredients
- 200 gm Whole Wheat Flour
- 2 pcs Banana Large - Overripe
- 50 ml Oil
- 1/4 tsp Vanilla Extract
- 1/4 cup Cocoa Powder
- 80 gm Brown Sugar Organic
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 100 ml Milk at Room Temperature
Instructions
- 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.
Notes
- 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.
Ma’am generally what is the size of cup you use? How can I convert them into grams?
Anusha,
I use standard cup size where 1 cup = 240 ml. You can check conversion table on my blog to convert the measurements.
Sonia
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
Hello Bhumika,
Thanks a bunch for appreciating the work.
Cheers!
Sonia
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.
Hi Shoma,
As per my understanding wheat flour and wheat atta is same. The cake can be dry because of lack of liquid ingredients. Add extra milk and make a smooth batter. You will not face such issue.
Sonia
Thanks for reply mam . I will definitely try again n let u know.
Does the recipe call for unsweetened cocoa powder or dutch processed cocoa powder? Thanks for sharing the recipe.
Hi Pradnya
I have used unsweetened cocoa powder in this recipe.
Happy Baking
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
Sonia
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
Baking soda 1/2 teaspoon or table spoon ?
Harshita, its 1/2 teaspoon only.
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.
Regards
Sonia
May be as per her instructions u need to use electric whisk to avoid lumps
Can we bake this in kadai is it possible??
Yes Arnavi, you can bake this Kadai on gas stove.
Happy Baking
I am also looking for making eggless banana cake. Will try it and let you know.
Thanks, Choden Namgaye. Do share your feedback with us.
wow. will definitely make.
Sure, share your feedback too.
– Sonia
I really need to give this recipe a try because I may or may not be completely in love with banana bread! haha
Hi Bryan
sure, try the recipe and share the feedback with us Please.
Happy Baking
Sonia
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.
Hello Shweta,
Bake Mode.
Regards
Sonia
Can we replace oil with butter in this recipe?
If yes, plz specify the quantity of butter
Hello Mandeep,
Changing oil with butter will change the texture of the recipe.
Regards
Sonia
Truly such a simple recipe, I’ll try this at my home. The cake is looking so tempting.
Thanks much Amit.
Cheers!
Sonia
Hi…
I tried twice but I have not received your
E-book
Janki
The download link comes in email. Please check your inbox and spam folder.
Thank Sonia
Thankyou Sonal for the recipe
If possible I need your mava cake recipe
Hi Jatinder
The mawa cake recipe is part of my workshops. Feel free to join my workshop to learn that recipe.
Happy Baking
Sonia