Banana Cake is a delicious one-bowl vegan recipe made with mashed ripe bananas and whole wheat flour. Flavorful and healthier than traditional cakes, this quick and easy egg-free banana cake recipe is refreshingly light, chewy, and incredibly chewy.
Why this recipe works
Everyone in my family enjoys this delicious chewy banana cake – especially my brother-in-law, who compares it to the ones he had in the famous Viennese bakery in Mumbai.
So if you have ripe bananas at home, mash them up and bake this quick and easy cake.
This banana cake recipe has been adapted from my very popular and proven Banana Bread.
By increasing the amount of oil and bananas in this recipe, I was able to make a light and fluffy cake. I also reduced the amount of baking soda and added chopped nuts for extra crunch.
Ingredients you need
- Bananas: The star of the cake, you will need about 4 ripe or overripe bananas.
- Flour: Although my recipe is made with whole wheat flour, you can use all-purpose flour or baking flour.
- Leavening Ingredients: The recipe contains both baking powder and baking soda. For best results, I suggest using both. Make sure they are fresh and active.
- Oil: An oil with a neutral taste works very well. But you can use coconut oil and olive oil. You can also use melted butter. I made the cake with sunflower oil.
- Walnuts: Although walnuts are traditionally mixed into the dough, any halved or crushed walnuts can be used.
- Dried Fruits: Cherries, raisins, or other dried fruits add extra sweetness to the cake.
- Flavors: My recipes simply have vanilla extract as a key flavoring ingredient. You can add ground spices to warm up the flavors. Ground cinnamon, cloves, allspice or pumpkin spices give the cake a nice aroma.
- Optional Ingredients: Coconut flakes, chocolate, and other ingredients can be delicious additions to this cake recipe; however, be sure not to overload your banana bread with too many extras.
How to make a banana cake
Prepare the bananas
1. Mash 4 medium to large ripe or overripe bananas with a fork to get a smooth consistency. I used overripe bananas for this recipe.
TIP: The consistency should be smooth with no lumps, so if needed, you can also use a blender to mash the bananas.
Pack with flavors
2. To the mashed bananas, add ½ cup of sugar, ⅔ cup of neutral flavored oil and 1 teaspoon of vanilla extract.
3. Stir well so that the oil mixes with the mashed bananas and the sugar dissolves completely.
Add dry ingredients
4. Sift 1½ cup of whole wheat flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder and a pinch of salt directly into the bowl.
TIP: If you don’t have a sieve, you can use a fine mesh sieve or a whisk.
5. Carefully fold the dry ingredients into the wet ingredients. Fold using the cut and fold method.
TIP: do not mix! If the dough seems too thick, add water, almond milk, or light coconut milk. The amount of water to add depends on the quality and texture of the whole wheat flour and the consistency of the dough. Add additional liquids only if the dough seems very thick.
Stir in nuts and dried fruits
6. Add 10 halved or chopped walnuts and fold over.
TIP: In addition to nuts, you can also add raisins, pistachios, or nuts and dried fruits of your choice.
Bake a banana cake without eggs
7. Pour batter into greased or lined bread pan (7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).
8. For 45 to 50 minutes, bake in preheated 350 degrees F (180 degrees C) oven or until a toothpick inserted into the cake comes out clean. The timing varies from oven to oven, so keep this in mind.
TIP: If the top of the cake starts to brown too much, cover it with foil or parchment paper while baking.
SUGGESTION: If you don’t have an oven, bake the cake in a pressure cooker.
Serve hot or chilled
9. When hot or cool, slice and serve plain egg-free banana cake with your tea or coffee.
- Delicious on its own with a cup of tea or coffee in the evening or as a sweet dessert.
- Top with homemade whipped cream
- Frost the cake with butter or cream frosting, or even chocolate frosting.
At room temperature, the cake stays for 2 to 3 days. Wrap the cake in plastic wrap or store in an airtight box and refrigerate. In the refrigerator, it keeps well for about 2 weeks. The cake also freezes well for a few months.