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Eggless Banana Cake with frosting over a marble surface
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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.
Course Dessert
Cuisine American
Keyword banana, cake, dessert, eggfree, Eggless
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 397kcal

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.
    How to make eggless banana cake step 7
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
    How to make eggless banana cake step 1
  • 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.
    How to make eggless banana cake step 4
  • 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.
    How to make eggless banana cake step 8
  • Pour the cake mixture into the prepared pan.
    How to make eggless banana cake step 9
  • 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.
    How to make eggless banana cake step 11

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.

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 9x13 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:
Also, use dairy-free yogurt.
 
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 397kcal | Carbohydrates: 58g | Protein: 5g | Fat: 17g | Sugar: 31g