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Fluffy Eggless Banana Cake Recipe

Fluffy Eggless Banana Cake

A soft, moist, and wonderfully fragrant banana cake made without eggs. Very ripe bananas provide natural sweetness and moisture, while neutral oil keeps every slice tender.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium bananas, about 250-300 g flesh Very ripe bananas, peeled
  • 1/2 cup, 100 g Granulated sugar
  • 1/3 cup, 75 ml Neutral oil
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 1 1/2 cups, about 190 g All-purpose flour
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1/2 teaspoon, optional Ground cinnamon
Wet Ingredients
  • 1/4 cup, 60 ml, plus 1-2 tablespoons if needed Milk
Optional Add-In
  • 1/3 cup Chopped walnuts or pecans

Method
 

Step-by-Step
  1. Grease and line an 8-inch round cake pan. Preheat a conventional oven to 175°C / 350°F, or a fan oven to 165°C / 330°F.
  2. Mash the peeled bananas in a large bowl until mostly smooth, leaving only a few small lumps.
  3. Whisk the sugar, neutral oil, vanilla extract, and milk into the mashed bananas.
  4. In a separate bowl, sift or whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
  5. Add the dry mixture to the banana mixture and fold gently just until no dry flour remains. Add 1–2 tablespoons more milk only if the batter seems unusually thick.
  6. Fold in the chopped walnuts or pecans, if using, without beating or vigorously stirring the batter.
  7. Transfer the batter to the prepared pan and level the top. Bake for 35–45 minutes, until a skewer inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the cake in the pan for 10–15 minutes, then transfer it to a wire rack. Let it cool completely for at least another 20–30 minutes before slicing.

Notes

Use heavily speckled or brown bananas for the best flavor, sweetness, and moisture. Measure flour by weight when possible, or spoon it into a cup and level it rather than packing it down. Store the cooled cake covered at room temperature for up to 2 days or refrigerate it for longer storage.