This Eggless Banana Layer Cake is proof that allergy-friendly baking can be every bit as indulgent and impressive. After 12+ years of creating egg-free recipes for my family, I’ve perfected this one so it’s always soft, moist, and bursting with rich banana flavor. Each fluffy layer is stacked high with dreamy salted caramel buttercream that’s simple to make with everyday ingredients—no fuss, no weird substitutes, just pure deliciousness. Perfect for birthdays, gatherings, or any day you want a cake that makes everyone feel included, this recipe is tested until foolproof and guaranteed to wow. Once you taste it, I know it will become a family favorite you’ll bake again and again.
Oriana’s Thoughts On The Recipe
I first developed this Eggless Banana Layer Cake for my cookbook The Simply Eggless Cookbook in 2020, and it’s been a family favorite ever since.
Think of this Eggless Banana Layer Cake as banana bread’s fancier, more festive cousin—soft, moist, and full of rich banana flavor. The best part? Each fluffy layer is filled and topped with the dreamiest salted caramel buttercream, making every bite a perfect balance of sweet and salty. This is the kind of cake that makes people stop mid-bite and say, “Wow.” It’s not just another banana cake—it’s a showstopper. I truly believe this is the best eggless banana cake ever, and once you try it, I know you’ll be making it again and again.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Eggless Banana Cake:
- All-purpose flour: The base of the cake, giving it structure and softness.
- Baking powder: Helps the cake rise evenly and gives it a light, fluffy texture.
- Baking soda: Works with the vinegar and yogurt to lift the cake and keep it moist.
- Ground cinnamon: Adds a warm, cozy note that complements the banana perfectly.
- Salt: Balances the sweetness and enhances all the other flavors.
- Milk: Keeps the batter smooth and provides extra moisture.
- Apple cider vinegar: Activates the baking soda and gives the cake tenderness. You can also use white vinegar.
- Unsalted butter: Adds richness and flavor, plus helps create a soft crumb.
- Granulated sugar: Sweetens the cake and helps with structure.
- Brown sugar: Adds moisture and a subtle caramel-like depth.
- Ripe bananas: The star ingredient—brings natural sweetness, flavor, and moisture.
- Plain yogurt: Keeps the cake soft and tender while replacing eggs. You can also use sour cream.
- Pure vanilla extract: Enhances the flavor and ties everything together.
To Assemble and Decorate:
- Salted Caramel Buttercream: Creamy, fluffy, and rich—it pairs beautifully with the banana cake. Check out my Salted Caramel Buttercream (With Dairy-Free Option) recipe.
- Salted Caramel: Adds a luscious drizzle for extra flavor and indulgence. You can use homemade (check out my Fail-Proof Easy Salted Caramel recipe) or store-bought, such as Smucker’s Simple Delight Salted Caramel Topping.
- Biscoff cookies (optional): For a fun crunch and a pretty finishing touch on top. Alternatively, you can use Graham Crackers.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter , Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks if you can over the tub (spreadable) butter.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Caramel: You can use your fave dairy-free caramel. I have used Coconut Caramel Sauce by Hey Boo, which tastes good. However, it’s a bit more liquid than dairy caramel, so add just 1/2 cup, check consistency, and add more if necessary.
- Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prep the pans and oven
Preheat your oven to 350ºF (180ºC). Line three 6-inch round cake pans with parchment paper and give them a light spray of baking spray with flour. This keeps your cakes from sticking.
Step 2 – Mix the dry ingredients
In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. This step makes sure everything is evenly combined and lump-free.
Step 3 – Make the milk mixture
In a liquid measuring cup or small bowl, stir the milk and vinegar together. Let it sit for 5–8 minutes until it looks a little thick and curdled—that’s exactly what you want.
Step 4 – Cream the butter and sugars
Using a hand or stand mixer, beat the butter until creamy, about 3–4 minutes. Add both sugars and keep mixing for another 4 minutes until smooth and fluffy. Don’t forget to scrape down the bowl. Mix in the mashed bananas, yogurt, and vanilla until everything’s well blended.
Step 5 – Bring it all together
Turn your mixer to low speed. Add the dry ingredients in three parts, alternating with the milk mixture. Start and finish with the dry ingredients. Mix just until combined—don’t overdo it.
Step 6 – Bake the cakes
Divide the batter evenly into the three pans. Bake for 40–50 minutes, or until a toothpick poked in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then carefully remove them. Place them on wire racks to cool completely before frosting.
Step 7 – Assembly and Decorate
If needed, trim the cake tops with a serrated knife so they stack evenly. Place four strips of parchment around the cake platter edges to keep it clean. Set the first layer on the platter, spread with 1 cup buttercream, and drizzle with ¼ cup salted caramel. Repeat with the second layer. Top with the third layer, then cover the top and sides with about 1½ cups buttercream, smoothing with a spatula. Spread a thin layer of caramel on top, letting a little drip down the sides if desired. Pipe a buttercream border around the top and finish with crushed Biscoff cookies. Remove the parchment strips and serve.
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
- Dense or heavy cake: Sometimes, banana cakes can turn out too dense. Pro Tip: Make sure your bananas are mashed well but not overmixed into the batter. Also, don’t overmix once you add the flour.
- Cake layers sinking in the middle: This can happen if the batter is too wet or the oven door is opened too soon. Pro Tip: Use the exact measurements provided and resist opening the oven until the cake is almost done baking.
- Uneven layers: It’s frustrating when one layer bakes higher than the others. Pro Tip: Divide the batter evenly by weighing the pans on a kitchen scale before baking.
- Dry cake edges: Sometimes the outside bakes faster than the inside. Pro Tip: Use light-colored cake pans and line them with parchment paper. This helps the cake bake evenly.
➤ Extra Tips:
- Use bananas with lots of brown spots for the best flavor.
- Let the cake layers cool completely before frosting to avoid melting the buttercream.
- A serrated knife makes it easy to level the cake layers if needed.
- Chill the frosted cake for 15–20 minutes before slicing to get clean, neat cuts.
What Cake Pan Size Should I Use?
This recipe makes about 7 cups (1.6 kg) of batter, so you can bake it in different pan sizes depending on the style of cake you’d like. Keep in mind that cake pans should only be filled about ¾ full to prevent overflow and give the cake room to rise.
- Three 6-inch round pans (2″ tall): About 2 ⅓ cups of batter per pan. Bake at 350°F (180°C) for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. This gives you tall, bakery-style layers.
- Two 8-inch round pans (2″ tall): About 3 ½ cups of batter per pan. Bake at 350°F (180°C) for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Perfect for a classic 2-layer cake.
- Two 9-inch round pans (2″ tall): About 3 ½ cups of batter per pan. Bake at 350°F (180°C) for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Layers will be thinner, so they bake a little quicker.
- One 13×9-inch pan (2″ tall): About 7 cups of batter in the pan, which will be just over half full. Bake at 350°F (180°C) for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Great for a simple sheet cake.
Variations & Additions
- Add chocolate chips or chopped walnuts to the batter for extra texture.
- Swap the salted caramel buttercream for cream cheese frosting if you prefer a tangy twist.
- Make it a two-layer cake instead of three if you want a simpler version.
- Sprinkle crushed Biscoff or graham crackers between the layers for a fun crunch.
Storage and Freezing Instructions
Storage: Keep the frosted cake covered in the refrigerator for up to 5 days. Let it sit at room temperature for about 30 minutes before serving.
Freezing: The unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw in the refrigerator overnight before decorating. Buttercream can also be frozen separately and whipped again before using.
Frequently Asked Questions
Try These Egg-Free Banana Recipes Next!
Recipe Card
Eggless Banana Layer Cake
This Eggless Banana Layer Cake is soft, moist, and full of banana flavor—stacked with dreamy salted caramel buttercream. Tested until foolproof, it’s made with simple ingredients and perfect for birthdays or any special occasion. Allergy-friendly and always delicious, it’s a cake that wows every time.
Equipment
Ingredients
For the Eggless Banana Cake:
- 3 cups (420 g) all-purpose flour
- 3 teaspoons (12 g) baking powder
- 1 teaspoon (6 g) baking soda
- 1/2 teaspoon (2 g) ground cinnamon
- 1 teaspoon (4 g) salt
- 1 cup (240 ml) milk
- 1 tablespoon (15 ml) apple cider vinegar
- 1 cup (230 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) light brown sugar
- 3 ripe bananas, mashed (about 1 1/2 cups / 240 g)
- 1/2 cup (120 g) regular plain yogurt
- 2 teaspoon (10 ml) pure vanilla extract
Salted Caramel Buttercream:
- 1 cup (230 g) unsalted butter, slightly cold
- 3 cups (360 g) confectioners' sugar, sifted
- 2 tablespoons (30 g) whole milk or heavy cream
- 2 teaspoons (10 g) pure vanilla extract
- 2/3 2/3 cup (160 g) Salted Caramel
To Assemble and Decorate:
- 1 Salted Caramel (see notes)
- Biscoff cookies or Graham Crackers to decorate (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
Salted Caramel:
- You can use homemade (check out my Fail-Proof Easy Salted Caramel recipe) or store-bought, such as Smucker’s Simple Delight Salted Caramel Topping. If using homemade, and since the salted caramel needs to be completely cool when added to the buttercream, I recommend making it in advance, if possible, the day before. You just need to make one batch, which is enouch to make the buttercream and add some when assembling.
Make the Eggless Banana Cake:
- Preheat the oven to 350ºF (180ºC). Line three 6-inch (15-cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.
- Sift the flour, baking powder, baking soda, cinnamon, and salt together into a large bowl.
- In a mixing bowl or liquid measuring cup, combine the milk and vinegar. Let the mixture rest for 5 to 8 minutes, until thickened and curdled.
- Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugars and beat on high speed for 4 minutes, until creamed and smooth, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the mashed bananas, yogurt, and vanilla; continue beating to combine, about 1 minute.
- Turn the mixer to low and add the flour mixture in three batches, alternating with the milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix.
- Evenly divide the batter among the prepared pans.
- Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper.Note: If you find that the tops of the cakes are browning too quickly in the oven, loosely cover them with aluminum foil.
Make the Salted Caramel Buttercream:
- Beat the butter with an electric mixer on medium speed until smooth and creamy, about 3 to 4 minutes. On low speed, mix in 1 cup confectioners’ sugar, then add the milk and vanilla. Add the remaining 2 cups of sugar and beat on low for 1 minute, then on medium-high for 4 to 5 minutes, until light and fluffy. Mix in the cooled salted caramel just until smooth—do not overmix or it may separate. Before using, stir the buttercream by hand with a spatula to remove air pockets and make it silky smooth.
Assemble and Decorate:
- If needed, trim the cake tops with a serrated knife so they stack evenly. Place four strips of parchment around the cake platter edges to keep it clean.
- Set the first layer on the platter, spread with 1 cup buttercream, and drizzle with ¼ cup salted caramel. Repeat with the second layer. Top with the third layer, then cover the top and sides with about 1½ cups buttercream, smoothing with a spatula.
- Spread a thin layer of caramel on top, letting a little drip down the sides if desired. Pipe a buttercream border around the top and finish with crushed Biscoff cookies. Remove the parchment strips and serve.
Oriana’s Notes
Important: There are hidden allergens in many foods; if you, or someone you are cooking/baking for, has food allergies, it’s essential that you always read the labels of the ingredients you are going to use to verify that they are safe.
Salted Caramel: You can use homemade (check out my Fail-Proof Easy Salted Caramel recipe) or store-bought, such as Smucker’s Simple Delight Salted Caramel Topping. If you decided to use homemade salted caramel, you just need to make one batch, which is enouch to make the buttercream and add some when assembling.
Store: Wrap the cake layers with plastic wrap and store them at room temperature for up to 2 – 3 days. Frosted cake leftovers can be stored well covered at room temperature for 2 days, or in the refrigerator for up to 5 days.
Freeze the cake layers after they are completely cool. Wrap with two layers of plastic wrap, followed by a layer of aluminum foil. Store it in the freezer for up to 3 months. Thaw: Allow the cake to thaw overnight in the refrigerator, wrapped in plastic wrap and foil. Finally, bring it to room temperature before slicing and serving. Frosted cake leftovers can be frozen for up to 2 months. Make sure they are well covered with plastic wrap. Take into consideration that the cakes will lose part of their fluffiness if refrigerated or frozen.
Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter , Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks if you can over the tub (spreadable) butter.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Caramel: You can use your fave dairy-free caramel. I have used Coconut Caramel Sauce by Hey Boo, which tastes good. However, it’s a bit more liquid than dairy caramel, so add just 1/2 cup, check consistency, and add more if necessary.
- Wheat/Gluten: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Dense or heavy cake: Sometimes, banana cakes can turn out too dense. Pro Tip: Make sure your bananas are mashed well but not overmixed into the batter. Also, don’t overmix once you add the flour.
- Cake layers sinking in the middle: This can happen if the batter is too wet or the oven door is opened too soon. Pro Tip: Use the exact measurements provided and resist opening the oven until the cake is almost done baking.
- Uneven layers: It’s frustrating when one layer bakes higher than the others. Pro Tip: Divide the batter evenly by weighing the pans on a kitchen scale before baking.
- Dry cake edges: Sometimes the outside bakes faster than the inside. Pro Tip: Use light-colored cake pans and line them with parchment paper. This helps the cake bake evenly.
- Use bananas with lots of brown spots for the best flavor.
- If you find that the tops of the cakes are browning too quickly in the oven, loosely cover them with aluminum foil.
- Let the cake layers cool completely before frosting to avoid melting the buttercream.
- A serrated knife makes it easy to level the cake layers if needed.
- The caramel drip won’t stay in place like a traditional ganache, so add it at the last minute before serving.
- Chill the frosted cake for 15–20 minutes before slicing to get clean, neat cuts.
- Three 6-inch round pans (2″ tall): About 2 ⅓ cups of batter per pan. Bake at 350°F (180°C) for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. This gives you tall, bakery-style layers.
- Two 8-inch round pans (2″ tall): About 3 ½ cups of batter per pan. Bake at 350°F (180°C) for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Perfect for a classic 2-layer cake.
- Two 9-inch round pans (2″ tall): About 3 ½ cups of batter per pan. Bake at 350°F (180°C) for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Layers will be thinner, so they bake a little quicker.
- One 13×9-inch pan (2″ tall): About 7 cups of batter in the pan, which will be just over half full. Bake at 350°F (180°C) for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Great for a simple sheet cake.
- Add chocolate chips or chopped walnuts to the batter for extra texture.
- Swap the salted caramel buttercream for cream cheese frosting if you prefer a tangy twist.
- Make it a two-layer cake instead of three if you want a simpler version.
- Sprinkle crushed Biscoff or graham crackers between the layers for a fun crunch.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Calories: 518kcalCarbohydrates: 83gProtein: 8gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 46mgSodium: 421mgPotassium: 235mgFiber: 2gSugar: 35gVitamin A: 554IUVitamin C: 3mgCalcium: 134mgIron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I meant to leave this comment earlier to say thanks for this delicious recipe Oriana!! I made it for my son’s 1st birthday cake as we had a little group of friends and family joining us & it was a huge hit with everyone!! Our eldest daughter has an egg allergy which is why I come to your website and I was yet again impressed with how lovely the cake was – both texture and flavour. We opted for the cream cheese icing option (just personal preference) but it worked really well with the cake and your homemade caramel. YUM!!! Would definitely make this again! Thanks so much Oriana!
Hello Amy! Thank you so much for sharing that 💛 I’m honored it was part of your son’s first birthday, and I love that everyone could enjoy the same cake together. Hearing that it worked beautifully for your egg-allergic daughter and still wowed the whole group is exactly what I hope for with every recipe. Cream cheese icing and homemade caramel sound absolutely dreamy with this cake… yum! Thank you for trusting my recipes for such special family moments.
Made this banana layer cake for the family over the weekend, and it was a hit. Soft, moist, and full of that cozy banana flavor we all love. Hard to believe it’s eggless—it turned out perfect, and everyone went back for seconds.
Hello Victor! That’s amazing! 🍰 I’m so glad your family loved the cake—it really does have that cozy banana flavor that’s hard to resist. The best compliment is everyone going back for seconds!