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!
WHAT DO YOU NEED TO MAKE EGGLESS BANANA CAKE?
- 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).
HOW TO MAKE EGGLESS BANANA CAKE?
- First mix flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Then, beat together butter, brown sugar, granulated sugar. Add mashed bananas, yogurt, and vanilla extract.
- Add dry ingredients and milk mixture; beat until just combined.
- Bake at 350º F for 50-60 minutes, or until a toothpick poked in the center comes out clean. Let it cool and unmold.
- 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.
Tips to make eggless banana cake:
- 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.
HOW TO STORE EGGLESS BANANA CAKE
Cover leftover cake tightly and store in the refrigerator for up to 5 days.
CAN YOU FREEZE EGGLESS BANANA CAKE?
- Let the eggless banana cake cool completely.
- Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn.
- 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.
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
Easy Eggless Banana Cake
This Eggless Banana Cake is rich and dense, yet light and moist. It's frosted with a delicious sweet and tangy cream cheese frosting.
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Servings: 12
Calories: 397kcal
Ingredients
- 3 cups (420 gr) all-purpose flour
- 3 teaspoons (12 gr) 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 gr) unsalted butter, softened
- 1 cup (200 gr) granulated sugar
- ½ cup (88 gr) brown sugar
- 3 ripe bananas, smashed (about 1 and 1/2 cups mashed – 240 gr)
- ½ cup (130 gr) plain yogurt
- 2 teaspoons pure vanilla extract
Cream Cheese Frosting:
- 4 oz (113 gr) cream cheese, softened
- ½ cup (115 gr) unsalted butter, softened
- 1 teaspoon pure vanilla extract
- Pinch kosher salt
- 3 cups (420 gr) confectioner’s sugar powdered sugar
Instructions
- Preheat oven to 350˚ F. Using a baking spray, generously grease the cake 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 butter and sugars until creamy on medium-high speed. 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. 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.
Notes
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.
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 at room temperature for up to 2 days and/or in the refrigerator for up to 5 days.
FREEZE: Baked cake can be frozen up to 2 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving.
If you want to make a 2-layer cake, divide batter between 2 greased 9-inch cake pans, and bake at 350°F (177°C) for 28-30 minutes or until a toothpick inserted in the center comes out clean.
If you want to make a sheet cake (rectangular 9×13 pan) and bake at 350°F (177°C) for Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
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
Nutrition:
Calories:397kcal | Carbohydrates:58g | Protein:5g | Fat:17g | Sugar:31g
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- Springform Pan
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