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 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 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
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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, 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.
