Easy Eggless Banana Cake

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This Eggless Banana Cake is rich and dense, yet light and moist. It’s frosted with a delicious sweet and tangy cream cheese frosting.

Eggless Banana Cake Recipe

Where are all my banana lovers at? This Eggless Banana Cake is one of the easiest recipes you’re going to make all year long! I bet that every time you have overripe bananas on the counter, you’ll want to make this recipe!

It’s rich and dense, but not heavy. Moist and buttery. It’s slathered in a creamy silky cream cheese frosting. Perfect with a cup of coffee or a glass of milk.

It freezes extremely well so I make the full recipe and freeze half of the cake for another time.

The best eggless banana cake hands down. Let me know if you try it!

INGREDIENTS YOU’LL NEED

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Milk
• Apple cider vinegar
• Unsalted butter
• Granulated sugar
• Brown sugar
• 3 ripe bananas
• Plain yogurt
• Pure vanilla extract

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

STEP BY STEP RECIPE PHOTO TUTORIAL

1. First mix flour, baking powder, baking soda, salt, and cinnamon. Set aside.
2. Then, beat together butter, brown sugar, granulated sugar. Add mashed bananas, yogurt, and vanilla extract.
3. Add dry ingredients and milk mixture; beat until just combined.
4. Bake at 350º F for 50-60 minutes, or until a toothpick poked in the center comes out clean. Let it cool and unmold.
5. Frost with cream cheese frosting… enjoy! 

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

CREAM CHEESE FROSTING

This cream cheese frosting is sweet and tangy! It goes perfectly with the banana flavor, sweet, but not overpowering.

STORING & FREEZING INSTRUCTIONS

STORE EGGLESS BANANA CAKE

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

FREEZE EGGLESS BANANA CAKE

1. Let the eggless banana cake cool completely.
2. Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn.
3. Place inside a large freezer Ziploc bag and freeze for up to 2 months.

Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.

MORE EGGLESS BANANA RECIPES YOU’LL LOVE

• Easy Eggless Banana Bread Muffins
• Eggless Banana Crumb Muffins
• Eggless Strawberry Banana Bread
• BEST Eggless Banana Bread [Video]
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• Browse more recipes…

Easy Eggless Banana Cake

Oriana Romero

This Eggless Banana Cake is rich and dense, yet light and moist. It's frosted with a delicious sweet and tangy cream cheese frosting.

4.15 from 34 votes

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Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Servings 12 servings

Equipment

Kitchen Scale

Mixer

Ingredients

 

• 3 cups (420 g) all-purpose flour
• 3 teaspoons (12 g) baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup (240 ml) milk
• 1 tablespoon apple cider vinegar
• 1 cup (230 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• ½ cup (88 g) brown sugar
• 3 ripe bananas, smashed (about 1 and 1/2 cups mashed – 240 gr)
• ½ cup (120 g) plain yogurt
• 2 teaspoons pure vanilla extract

Cream Cheese Frosting:

• 4 oz (113 g) cream cheese, softened
• ½ cup (115 g) unsalted butter, softened
• 1 teaspoon pure vanilla extract
• Pinch salt
• 3 cups (420 g) confectioner’s sugar powdered sugar

Instructions

 

• Preheat oven to 350º F (180º C). Using a baking spray, generously grease the cake 9-inch springform pan.
  
• In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  
• In a mixing bowl, combine milk and vinegar. Let the mixture stand at room temperature for 5 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Reserve.
• In a large bowl, beat at medium-high speed butter and sugars until creamy and fluffy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add mashed bananas, yogurt, and vanilla; continue beating to combine.
  
• Reduce speed to low and add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Add milk mixture; continue beating to incorporate. Add the remaining flour; beat just until combined. Do not overmix this batter. The batter will be slightly thick, and a few lumps are okay.
  
• Pour the cake mixture into the prepared pan.
  
• Bake for 50 – 60 minutes, or until a skewer comes out clean when poked in the center. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
  

Cream Cheese Frosting:

• In a large bowl using an electric handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy, about 3 minutes. Add salt and vanilla; mix to combine.
• Reduce mixer speed to low. Add confectioners’ sugar. Beat on low speed for 30 seconds, then switch to high speed and beat for 3 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners’ sugar.

Oriana’s Notes

 

MAKE AHEAD: You can make the entire cake ahead of time. Cover cooled cake and refrigerate for up to 2 days. Bring to room temperature before icing and serving.

 

STORE: to store you can cover the cake tightly and store it at room temperature for up to 2 days and/or in the refrigerator for up to 5 days.

 

FREEZE: Baked cake can be frozen for up to 2 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving.

 

2-LAYER CAKE: If you want to make a 2-layer cake, divide batter between 2 greased 9-inch cake pans, and bake at 350°F (180°C) for 28-30 minutes or until a toothpick  inserted in the center comes out clean.

 

SHEET PAN: If you want to make a sheet cake (rectangular 9×13 pan) and bake at 350°F (180°C)  for 45-50 minutes or until a toothpick inserted in the center comes out clean.

 

EXTRA TIPS:

• Make sure those bananas are nice and spotty.
• I do recommend whole milk for this recipe.
• I highly recommend using a kitchen scale to measure the ingredients of this recipe.
• DO NOT over mix the cake batter. You want to keep the bubbles in the batter, so the cake is soft and tender.
• Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.

 

ADAPT THIS RECIPE FOR OTHER FOOD ALLERGIES

This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.

GLUTEN-FREE: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.

DAIRY-FREE: Use your favorite plant-based milk, dairy-free, or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors.

My favorite dairy-free butter brands for baking are:

• Miyoko’s Creamery Organic Vegan Butter.
• Earth Balance Vegan Buttery Sticks

Also, use dairy-free yogurt.

 

LOOKING FOR MORE EGGLESS CAKE RECIPES?

• Eggless Pumpkin Cake
• Eggless Lemon Cake
• Eggless Apple Maple Spice Cake
• Easy Eggless Coffee Cake
• Easy Eggless Vanilla Pound Cake
• How to Make a Cake Mix Box without Eggs
• Eggless Carrot Cake
• The Best Eggless Chocolate Cake Ever
• Eggless Vanilla Cake Recipe
• Eggless Red Velvet Cake
• Browse more recipes…

 

★ Did you make this recipe? Don’t forget to give it a star rating below!

 

Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 397kcalCarbohydrates: 58gProtein: 5gFat: 17gSugar: 31g

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Course Dessert

Cuisine American

Calories 397

Keyword banana cake dessert eggfree Eggless

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Originally posted January 2020, post content edited to add more helpful information, no change to the recipe in September 2021.