This Eggless Banana Cake is rich and dense, yet light and moist. It’s frosted with a delicious sweet and tangy cream cheese frosting. Easy to make with simple ingredients. Recipe includes step-by-step photos and lots of tips.
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!
Eggless Banana Cake Recipe Highlights
- 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 usually make the full recipe and freeze half of the cake for another time.
The best eggless banana cake hands down. Let’s get started!
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Baking powder and baking soda: Make sure they’re not expired.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Ground cinnamon: Feel free to add 1/4 teaspoon of ground nutmeg, if you like, for extra flavored cake.
- Milk: For baking, I like to use whole milk. However, you can use any milk you have handy, even plant-based milks.
- Apple cider vinegar: You can also use white vinegar.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: For this recipe you’ll need granulated sugar brown sugar. Granulated sugar adds sweetness without weighing the cake down too much, while brown sugar adds depth of flavor. Light or dark brown sugar will work, but dark brown sugar makes the cake a bit denser and sweeter.
- Bananas: You must use overripe bananas to make this egg-free banana cake. The riper and spottier the better and the more moist and flavorful your banana cake will be! If your bananas aren’t ripe enough just bake them (in the peel) at 350º F (177º C) for about 10 minutes or until they blacken.
- Plain yogurt: You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions.
- Pure vanilla extract: : For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
First mix flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Mash the bananas.
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!
Cream Cheese Frosting
This cream cheese frosting is sweet and tangy! It goes perfectly with the banana flavor, sweet, but not overpowering.
Extra Tips to Make Eggless Banana Cake
- Make sure those bananas are nice and spotty. Regular or under-ripe bananas are not as sweet enough, which will affect both the flavor and texture of the cake.
- DO NOT over mix the cake batter. You want to keep the bubbles in the batter, so the cake is soft and tender.
- Keep an eye on your banana cake as it bakes. 30 minutes in, check your cake to see if it’s browning too fast on top. If that happes, loosely cover the pan with foil and continue to bake until done.
Adapt This Recipe for Other Food Allergies
This recipe is egg-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:
Also, use dairy-free yogurt.
Frequently Asked Questions
Yes! You can divide the batter into two 8-inch or 9-inch round cake pans or a 9×13 rectangular pan. Make sure to adjust the baking time accordingly. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. See recipe card notes for more details.
Yes, you can! Gently stir in about 1 cup of chopped nuts (pecans or walnuts) after the wet and dry ingredients are mixed together.
Yes, you can! But keep in mind that, frozen bananas will sometimes be too wet and this will make your cake denser. If using frozen bananas I recommend thawing and draining them if there’s a lot of liquid.
Eggless Cake Success Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the batter as soon as it is ready.
Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Storing & Freezing Instructions
Store
Unfrosted cake can be stored in an airtight container at room temperature for 3 days. For frosted cake cover and store in the refrigerator for up to 5 days.
Freeze
- 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.
More Egg-Free Banana Recipes You’ll Love!
- Easy Eggless Banana Bread Muffins
- Eggless Banana Crumb Muffins
- Eggless Strawberry Banana Bread
- BEST Eggless Banana Bread [Video]
- Eggless Chocolate Banana Bread
- Eggless Banana Chocolate Chips Muffins
- Browse more recipes…
Easy Eggless Banana Cake
Equipment
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.
- Mash the bananas with a fork.
- 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.
- Make sure those bananas are nice and spotty. Regular or under-ripe bananas are not as sweet enough, which will affect both the flavor and texture of the cake.
- 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.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Originally posted in January 2020, the post content was edited to add more helpful information, no change to the recipe in March 2022.
I never comment on recipes but this cake turned out so good.
My husband even said “ I’m not sure life is the same without your banana cake” after it was gone.
Thank you for the great recipe.
Hello Hayley – WOW, what a compliment! I’m so glad you and your husband enjoyed it, and thank you so much for taking the time to come back and let me know!
First of all. When I poured this cake in the pan I was shocked at how fluffy it was. I have made alot of cakes before but this has to be one of the best! I did halve the recipe and I added walnuts. Thank you for an amazing recipe
Hello Kelly! Great to hear that it was a hit! Thanks a lot for the review and good feedback.
Hello! Could this be made in a bundt pan?
Hello Tamara! Yes, you can. Just make sure not to fill the pan more than 2/3 full. If you have any batter left you can make some cupcakes. The baking time might slightly change so keep your eyes open. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Can you substitute sour cream for the yogurt?
Hello Kelly! Yes, you can =) Please come back and let me know how you like it =)
Hi Oriana
I made this banana cake today and came out so nice and moist.
I reduced the granulated sugar to 100g and used wheat flour instead and came out perfect.
I used custard and chopped toated pecan intead of cream cheese topping.
Absolutely delicious.
Thank you a lot.
I do bake a lot of your cakes.
Hello Dhima! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Awesome
Thanks, Sugapriya!
I made this as two loaf cakes – left out the cider vinegar and the yoghurt as I didn’t have any and substituted double cream for the yoghurt instead. Absolutely delicious and our favourite go to banana cake. Highly recommend 😊
Hello Hazel! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
I left out the apple cider vinegar and it was perfect. Love this recipe. 5 stars for sure
Hello Sade! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Not sure if I missed something but I used a 9 inch cake pan and it is practically overflowing…
I never comment on recipe blogs but feel compelled to for this one. This cake is amazing! My 6 year old has an egg allergy so we’ve been eating eggless cakes for the past 5 years. They are usually too sweet and dense but this was was the best eggless cake I’ve ever had. I did make one slight change of using vanilla yogurt instead of plain (because that’s all we had) and reducing the granulated sugar to only ¼ cup. It turned out perfectly sweet, with awesome texture. We didn’t even make the frosting (yet) because this was just a spontaneous way of using up spotted bananas but we’ll definitely make this again for a “fancy cake” for a special occasion. Oh, and one more thing…. the aroma while cooking was absolutely fantastic. Better than any aromatherapy you could buy in a bottle.
Hello Lisa! It sounds like you nailed it! I also love how my home smells when I am baking…It’s magical. I hope my recipes inspire you to continue baking. Please make sure to reach out of you have any questions or special requests. I am happy to help! 🙂 Thanks so much for trying my recipe and taking the time to come back and let me know.
May I use buttermilk instead of milk
Hello Ruby! Yes, you may. Keep in mind that the texture might change. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I tried the same measurements but my cake came out very oily
Pla suggest why?
Hello Neetu! That is a shame. I recommend using a kitchen scale to measure the ingredients. You can read more about the most common eggless baked goods mishaps, causes, and solutions here >>> Ask Oriana…Your Eggless Baking Questions Answered! Thanks so much for your feedback and for trying my recipe.
Bake this Eggless Banana Cake last night. It’s the best banana cake I have ever made especially it’s eggless. Amazing and very happy it will be my go to banana cake now.
Thank you for all your amazing eggless recipes.
Hello Lis! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hey Oriana,
Hope you and your family are doing good. So delighted to share with you that I baked this cake and it was a smashing hit ?? Your recipes are a treasure and can never thank you enough…. Overripe bananas are such a put off but this cake turned everyone around… Once again hugs to you and your recipes, always feel encouraged to bake… Thanks a million ☺️ Shared pics on Instagram.. Hope you get to see sometime ?
Hello Sudha!! You are so kind… I am so happy to know that you and your family are enjoying my recipes. I saw your photos on Instagram and the cake looked delicious. Thanks so much for trusting my recipes and for sharing your feedback. xo
Hi, would this work as cupcakes? Thanks!
Hello Pavi! I would recommend using this recipe: https://mommyshomecooking.com/easy-eggless-banana-bread-muffins/ Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I decided to try this recipe as a cupcake since I wanted a cake texture rather than muffin texture. I halved the recipe and it made 12 cupcakes. I baked for about 20 minutes and it turned out perfectly. Great rise, texture, and taste!
Hello Pavi! I’m SO GLAD you enjoyed this recipe. Thank you for taking the time to come back and let me know! =)
I can also vouch for the cupcakes. I made 25% more batter than the recipe suggested (too many ripe bananas…). I could not fit it all on a cake form, so I put the excess on a muffin form and they came out great 🙂
As Pavi mentioned, you should bake them for much less time than the cake itself.
Hello João! It sounds like you nailed it! Thanks so much for trying my recipe and for the feedback.
Made this cake for my sons birthday. It rose beautifully and was so moist! Received many compliments! Thanks for sharing the recipe; I am looking forward to trying some of your other egg free cakes.
Hello Olivia! It sounds like you nailed it. I’m SO GLAD everyone enjoyed it. Thank you for taking the time to come back and let me know! =)
OMG!
This recipe is amazing. The cake was pillowy and soft. Must try.
Thank you so much for this wonderful recipe.
Hello Saidurga! Wow, what a compliment! I’m so glad you enjoyed it and thank you so much for taking the time to come back and let me know!
I loved mkaing this recipe; i didn’t have 2 sticks of butter so I substituted it entirely with 3/4 cup vegetable oil and it worked perfectly.
I made a cream cheese frosting for a pumpkin cake on Sunday, so I didn’t want another one.
I used instant banana cream pudding & pie filling on this cake and it was awesome.
Thanks for the recipe.
I recommend it and will def do it again.
Sounds like you nailed it, Joana! Thanks so much for your feedback and for trying my recipe.