Eggless Banana Cake

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5 from 5 votes

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/eggless-banana-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time50

Total Time1

Servings: slices

Calories: 169.3kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition