Eggless Banana Cake (4 Ingredients)

This Eggless Banana Cake is the easiest banana cake you will ever make, just 4 ingredients, well 5 if you add some sugar, but you don’t have to if your bananas are ripe enough. The best part in this cake is the the half-sliced banana that caramelized in the oven and made the cake ultra moist and sweet.

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I love making eggless versions of classic cakes. I’ve already made Eggless Chocolate Chip Cookies, Eggless Cupcakes, or Eggless Chocolate Cake. It’s much easier than you might think to remove eggs in baking, but it does require some adjustments.

In my egg-free recipes, I tend to use either bananas or applesauce to bring the binding that eggs would have. The advantage of using such sweet fruits is that it can also brings enough sweetness to make the use of sugar unnecessary.

Ingredients and Substitutions

• All-Purpose Flour – You can use all-purpose flour or cake flour, but I haven’t tried the recipe with gluten-free flour. It might work with oat flour, but I haven’t tried.
• Baking Powder – To give the bread some rise. You can also use self-rising flour.
• Mashed Banana – The riper the banana, the sweetener the cake. If your bananas are dark brown, you might not need any sugar.
• Soft Brown Sugar – Only use it if your bananas are not very ripe.
• Coconut Oil – or any vegetable oil you like.

How To Make Eggless Banana Cake

Tips for a Perfect Cake

1. Make sure you mash and measure the amount of mashed banana in measuring cups to make sure you don’t miss liquid ingredients that could make the cake dry.
2. Use a springform pan to make it easier to unmold the cake as the bananas on the top can caramelize a bit and stick to the sides.

More Eggless Recipes

Eggless Chocolate Chip Cookies

Eggless Blueberry Muffins

Eggless Chocolate Cake

Eggless Pancakes

Eggless Banana Cake

This Eggless Banana Cake is the easiest banana cake you will ever make, just 4 ingredients, well 5 if you add some sugar, but you don't have to if your bananas are ripe enough. The best part in this cake is the the half-sliced banana that caramelized in the oven and made the cake ultra moist and sweet.

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Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Course: Breakfast, Snack

Cuisine: American

Servings: 12 slices

Calories: 169.3 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ½ cup All-Purpose Flour - note 3
• ▢ 2 ½ teaspoons Baking Powder
• ▢ 1 ½ cup Mashed Banana - note 1
• ▢ ½ cup Soft Brown Sugar - optional
• ▢ ⅓ cup Melted Coconut Oil - note 2

Optional

• ▢ ½ teaspoon Salt
• ▢ 1 teaspoon Vanilla Extract
• ▢ 2 teaspoons Cinnamon
• ▢ ½ cup Chopped Walnuts - or Pecans

To add on top

• ▢ 4 small Bananas - peeled, sliced halfway lengthwise

Instructions

• Preheat the oven to 350°F (180°C). Line a 9-inch round springform cake pan with parchment paper. Slightly oil the paper and pan with oil spray or coconut oil. Set aside.
• In a large mixing bowl, mash the ripe bananas with a potato masher, a fork, or the paddle attachment of your stand mixer. Mash until almost no lumps show. It must be very runny for an ultra-moist texture. Measure 1 cup + 1/2 cup of mashed bananas. If there are extra, freeze them for later.
• Stir the oil and the optional vanilla extract, brown sugar, and salt with the mashed bananas until well combined.
• In another bowl, stir flour, baking powder, and cinnamon if used.
• Fold the dry ingredients into the wet ingredients and stir with a wooden spoon or silicone spatula until the batter is consistent.
• Fold in chopped nuts if desired.
• Transfer the batter to the prepared pan.
• Press half-sliced bananas on top of the cake.
• Cool down on a wire rack for 2 hours before slicing.
• Bake the cake on the center rack of the oven at 350°F (180°C) until a pick inserted in the center of the cake comes out clean – about 45 to 50 minutes. Foil the top of the cake if it browns too fast.

Notes

Note 1: Equivalent to 4 large ripe bananas, black spots on the skin.

Note 2: You can also use light olive oil, canola oil, or any oil you like in baking.

Note 3: You can use the same amount of white spelt flour or white whole-wheat flour.

Storage: Store the cake at room temperature for up to 3 days or up to 5 days in the fridge in a sealed container. It can be frozen and thawed the day before at room temperature.

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Nutrition

Serving: 1slice | Calories: 169.3kcal | Carbohydrates: 27.9g | Protein: 1.9g | Fat: 6.3g | Saturated Fat: 5.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 216.4mg | Potassium: 131.7mg | Fiber: 1.3g | Sugar: 12.4g | Vitamin A: 19IU | Vitamin C: 2.5mg | Calcium: 54mg | Iron: 1mg | Magnesium: 12.3mg | Phosphorus: 38.3mg | Zinc: 0.2mg