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992 Comments

  1. Thank you so very much. Been on this recipe for 5 years now. Always the best cake emerges out of the oven.5 stars

    1. Thank you so much. I am really happy to know you’ve been baking this banana cake for years. Truly means a lot. Glad it continues to turn out great every time!

  2. Super soft and moist cake. Taste is soo good. Easy to make for vegan people. Loved the recipe. Thank you for an amazing recipe chef.

  3. A few people have commented asking about omitting sugar. I used ½ cup maple syrup as a replacement for sugar, I also only had all-purpose white flour on hand so used that as a substitute for whole wheat flour and I used liquid coconut oil as the preferred oil. It was absolutely perfect, my family loved it! Thank you for this great recipe!5 stars

    1. Thank you for sharing your substitutions. This will definitely help other readers. Glad to know the cake turned out perfect and your family loved it.

  4. It really tastes as good as good bakery shops. I couldn’t believe i was able to prepare such a tasty banana cake. Thank you ?5 stars

  5. This is really a star recipe for a lover of bananas and someone who’s vegan too. Appreciate it!5 stars

  6. Please correct the oil measure as it’s only given in cups. We in Europe use the more accurate fluid measures of millilitres/litres. Thank you.

  7. Amazing cake! Absolute measurements! Only modification made was that I used 10 elaichi kelas and 3 tablespoons water.

    Thank you so much!

    1. Yes, sugar helps in giving a structure to the cake, makes the cake moist with a tender crumb and helps to get a nice golden brown color. You can omit it out but the cake will be less sweet and it may affect the flavor and texture of the cake.