More on This Eggless Banana Cake
Everyone in my family enjoys this delicious, moist banana cake – especially my brother-in-law, who compares it to those he had at the well-known Vienna Bakery in Mumbai. So if you have some ripe bananas laying around at home, then get mashing and make this quick and easy cake. This banana cake recipe has been adapted from my very popular, tried and tested Banana Bread. By increasing the amount of oil and bananas in that recipe, I was able to make a light and soft cake. I also reduced the amount of baking soda and added in chopped walnuts for an extra crunch.
Ingredients You Need
Bananas: The star of the cake, you’ll need approximately 4 ripe or overripe bananas.Flour: Though my recipe is made with whole wheat flour, you can use all-purpose flour or pastry flour or whole wheat pastry flour. Leavening ingredients: The recipe has both baking powder and baking soda. For best results, I suggest to use both. Make sure that they are fresh and active.Oil: A neutral tasting oil works great. But you can use olive oil and coconut oil. You can also use melted butter. I have made the cake with sunflower oil. Nuts: While walnuts are traditionally mixed into the batter, any halved or crushed nuts can be used. Feel free to use almonds, pecans or cashews.Dry Fruits: Raisins, cherries, or other dried fruits add extra sweetness to the cake.Flavorings: My recipes simply has vanilla extract as the key flavoring ingredient. You can add ground spices for warming flavors. Ground cinnamon, cloves, allspice or pumpkin spice make the cake have a lovely aroma. Optional Ingredients: Coconut flakes, chocolate and other ingredients can be delicious additions to this cake recipe; however, make sure not to overload your banana bread with too many extras.
How to Make Banana Cake Recipe
Make Banana Puree
- Mash 4 medium to large ripe or over-ripe bananas with a fork to a smooth consistency. I have used over-ripe bananas for this recipe. TIP: The consistency should be smooth without any chunks, so if needed you can also use a blender to mash the bananas.
- Add ½ cup of sugar, ⅔ cup of any neutral flavored oil and 1 teaspoon of vanilla extract to the mashed bananas.
- Stir well so the oil mixes with the banana puree and the sugar dissolves completely.
Make Batter
- Sieve 1½ cups of whole wheat flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda and a pinch of salt directly in the bowl.
TIP: If you do not have a sieve, you can use a fine mesh strainer or whisk. - Fold the dry ingredients thoroughly into the wet ingredients. Fold using the cut and fold method. Check my video above or in the recipe card below to see how to form the batter with the cut and fold method. TIP: Do not mix! If the batter looks too thick, add some water, almond milk or lite coconut milk. The amount of water to be added depends on the quality and texture of the whole wheat flour and the consistency of the batter. Only add in the extra liquids if the batter looks very thick.
- Add 10 halved walnuts that have been finely chopped and fold again. Prep and chop the walnuts before to add to the batter. Tip: In addition to walnuts, you can also add raisins, pistachios or any nuts and dry fruits of your choice.
Bake Eggless Banana Cake
- Pour the batter into a greased or lined loaf pan ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).
- Bake in a preheated oven at 350 degrees F (180 degrees C) for 45 to 50 minutes or until a toothpick inserted in the cake comes out clean. The timing varies from oven to oven, so keep a note of this. Tip: If the top of the cake starts browning too much, cover the top with aluminum foil or parchment paper while baking. Suggestion: If you do not have an oven, then bake the cake in a stove-top pressure cooker. Follow the method listed in this detailed post of Pressure Cooker Cake to make this banana cake. Note: The orange-yellowish color in the image is due to incandescent lighting in my kitchen.
- When warm or cooled, slice and serve Eggless Banana Cake plain with your tea or coffee.
Serving Suggestions
Delicious all on its own with an evening cup of tea or coffee or as a sweet dessert.Top with homemade whipped cream Frost the cake with butter or cream icing, or even chocolate icing.
Storage
At room temperature, the cake stays well for 2 to 3 days. Wrap the cake in a cling film or store in an air-tight box and refrigerate. It keeps well for about 2 weeks when refrigerated. The cake also freezes well for a couple of months.
Expert Tips for Best Banana Cake
Batter: This eggless banana cake batter has a medium-thick consistency. Depending on the quality or texture of whole wheat flour, you may require to add liquids like water or almond milk or lite coconut milk if the batter looks very thick.Flour: Though whole wheat flour forms the base of this cake, you can sub it with all-purpose flour in the same proportion as of whole wheat flour. Both atta (that is whole wheat flour used to make roti) as well as the whole wheat flour available in the US, Europe and other countries work well in the recipe. Folding: Form the batter using the cut and fold method. Do not use a whisk and mix the ingredients. Baking: Depending on the temperature in your oven and the size of your pan, the cake might take less or more time to bake. As the temperature varies from oven to oven so keep a note of this. The benchmark is that a tooth pick or skewer inserted in the vegan banana cake should come out clean.Oil: For the oils, a neutral tasting oil works best. So you can add sunflower oil or any neutral tasting oil. You can even make the cake with olive oil or coconut oil.Vegetarian option: Instead of oil use butter. Melt butter and use in the same proportion as that of oil.Flavorings: Chocolate chips or cocoa powder or cacao nibs can be included. Chopped nuts like pistachios, pecans, pine nuts, almonds and seeds like sunflower seeds, pepitas (pumpkin seeds), flax seeds and sunflower seeds can be added. Lightly toast the seeds in a skillet prior to adding. Spices: If you like spiced cakes, then add about ½ teaspoon of ground cinnamon or ¼ teaspoon of ground nutmeg or 1 teaspoon of pumpkin spice mix.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Moist Eggless Chocolate Cake Recipe Eggless Vanilla Cake Recipe (Soft and Moist) Orange Cake (Eggless, Vegan & with Whole Wheat flour) Carrot Cake (Eggless & with Whole Wheat Flour) This Banana Cake recipe post from the archives first published in May 2014 has been republished and updated on 26 January 2022.
title: “Easy Banana Cake Recipe Eggless Vegan Whole Wheat " ShowToc: true date: “2024-09-30” author: “George Bulter”
More on This Eggless Banana Cake
Everyone in my family enjoys this delicious, moist banana cake – especially my brother-in-law, who compares it to those he had at the well-known Vienna Bakery in Mumbai. So if you have some ripe bananas laying around at home, then get mashing and make this quick and easy cake. This banana cake recipe has been adapted from my very popular, tried and tested Banana Bread. By increasing the amount of oil and bananas in that recipe, I was able to make a light and soft cake. I also reduced the amount of baking soda and added in chopped walnuts for an extra crunch.
Ingredients You Need
Bananas: The star of the cake, you’ll need approximately 4 ripe or overripe bananas.Flour: Though my recipe is made with whole wheat flour, you can use all-purpose flour or pastry flour or whole wheat pastry flour. Leavening ingredients: The recipe has both baking powder and baking soda. For best results, I suggest to use both. Make sure that they are fresh and active.Oil: A neutral tasting oil works great. But you can use olive oil and coconut oil. You can also use melted butter. I have made the cake with sunflower oil. Nuts: While walnuts are traditionally mixed into the batter, any halved or crushed nuts can be used. Feel free to use almonds, pecans or cashews.Dry Fruits: Raisins, cherries, or other dried fruits add extra sweetness to the cake.Flavorings: My recipes simply has vanilla extract as the key flavoring ingredient. You can add ground spices for warming flavors. Ground cinnamon, cloves, allspice or pumpkin spice make the cake have a lovely aroma. Optional Ingredients: Coconut flakes, chocolate and other ingredients can be delicious additions to this cake recipe; however, make sure not to overload your banana bread with too many extras.
How to Make Banana Cake Recipe
Make Banana Puree
- Mash 4 medium to large ripe or over-ripe bananas with a fork to a smooth consistency. I have used over-ripe bananas for this recipe. TIP: The consistency should be smooth without any chunks, so if needed you can also use a blender to mash the bananas.
- Add ½ cup of sugar, ⅔ cup of any neutral flavored oil and 1 teaspoon of vanilla extract to the mashed bananas.
- Stir well so the oil mixes with the banana puree and the sugar dissolves completely.
Make Batter
- Sieve 1½ cups of whole wheat flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda and a pinch of salt directly in the bowl.
TIP: If you do not have a sieve, you can use a fine mesh strainer or whisk. - Fold the dry ingredients thoroughly into the wet ingredients. Fold using the cut and fold method. Check my video above or in the recipe card below to see how to form the batter with the cut and fold method. TIP: Do not mix! If the batter looks too thick, add some water, almond milk or lite coconut milk. The amount of water to be added depends on the quality and texture of the whole wheat flour and the consistency of the batter. Only add in the extra liquids if the batter looks very thick.
- Add 10 halved walnuts that have been finely chopped and fold again. Prep and chop the walnuts before to add to the batter. Tip: In addition to walnuts, you can also add raisins, pistachios or any nuts and dry fruits of your choice.
Bake Eggless Banana Cake
- Pour the batter into a greased or lined loaf pan ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).
- Bake in a preheated oven at 350 degrees F (180 degrees C) for 45 to 50 minutes or until a toothpick inserted in the cake comes out clean. The timing varies from oven to oven, so keep a note of this. Tip: If the top of the cake starts browning too much, cover the top with aluminum foil or parchment paper while baking. Suggestion: If you do not have an oven, then bake the cake in a stove-top pressure cooker. Follow the method listed in this detailed post of Pressure Cooker Cake to make this banana cake. Note: The orange-yellowish color in the image is due to incandescent lighting in my kitchen.
- When warm or cooled, slice and serve Eggless Banana Cake plain with your tea or coffee.
Serving Suggestions
Delicious all on its own with an evening cup of tea or coffee or as a sweet dessert.Top with homemade whipped cream Frost the cake with butter or cream icing, or even chocolate icing.
Storage
At room temperature, the cake stays well for 2 to 3 days. Wrap the cake in a cling film or store in an air-tight box and refrigerate. It keeps well for about 2 weeks when refrigerated. The cake also freezes well for a couple of months.
Expert Tips for Best Banana Cake
Batter: This eggless banana cake batter has a medium-thick consistency. Depending on the quality or texture of whole wheat flour, you may require to add liquids like water or almond milk or lite coconut milk if the batter looks very thick.Flour: Though whole wheat flour forms the base of this cake, you can sub it with all-purpose flour in the same proportion as of whole wheat flour. Both atta (that is whole wheat flour used to make roti) as well as the whole wheat flour available in the US, Europe and other countries work well in the recipe. Folding: Form the batter using the cut and fold method. Do not use a whisk and mix the ingredients. Baking: Depending on the temperature in your oven and the size of your pan, the cake might take less or more time to bake. As the temperature varies from oven to oven so keep a note of this. The benchmark is that a tooth pick or skewer inserted in the vegan banana cake should come out clean.Oil: For the oils, a neutral tasting oil works best. So you can add sunflower oil or any neutral tasting oil. You can even make the cake with olive oil or coconut oil.Vegetarian option: Instead of oil use butter. Melt butter and use in the same proportion as that of oil.Flavorings: Chocolate chips or cocoa powder or cacao nibs can be included. Chopped nuts like pistachios, pecans, pine nuts, almonds and seeds like sunflower seeds, pepitas (pumpkin seeds), flax seeds and sunflower seeds can be added. Lightly toast the seeds in a skillet prior to adding. Spices: If you like spiced cakes, then add about ½ teaspoon of ground cinnamon or ¼ teaspoon of ground nutmeg or 1 teaspoon of pumpkin spice mix.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Moist Eggless Chocolate Cake Recipe Eggless Vanilla Cake Recipe (Soft and Moist) Orange Cake (Eggless, Vegan & with Whole Wheat flour) Carrot Cake (Eggless & with Whole Wheat Flour) This Banana Cake recipe post from the archives first published in May 2014 has been republished and updated on 26 January 2022.
