This Banana Cake Recipe is a one bowl recipe that gives you a delicious eggless and vegan banana cake. Quick and easy-to-make, this cake is light, soft and moist. And being made with whole wheat flour it is not only tasty, but also slightly healthy!
Everyone in my family enjoys this 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 at home then get mashing and make this delicious cake.
Table of Contents
About this Banana Cake Recipe
This banana cake recipe has been adapted from my very popular tried and tested Banana bread recipe. By increasing the amount of oil and bananas in that recipe, I was able to make a light and soft cake. The amount of baking powder was also reduced and I added some chopped walnuts.
As I mentioned above, this cake is made with whole wheat flour. For health reasons, I always try to use whole wheat flour whenever possible as I have done in these tasty recipes listed below.
More Cakes with Wheat Flour
Cakes (Eggless)
Eggless Chocolate Cake
Cakes (Eggless)
Carrot Cake (Whole Wheat)
Cakes (Eggless)
Orange Cake (Whole Wheat, Eggless & Vegan)
Cakes (Eggless)
pound cake (eggless & whole wheat)
Tips to make Banana Cake
- Batter: This banana cake batter is medium-thick. Depending on the quality or texture of flour, you may need to add liquids like water or almond milk if the batter looks very thick.
- Folding: The batter has to be made using the cut and folding technique with a spatula. Do not use a whisk and mix.
- Baking: Depending on the temperature in your oven and the size of your pan, the cake may take less or more time to bake. Temperature varies from oven to oven. The benchmark is that a bamboo skewer inserted in the cake should come out clean.
- Oil: Whenever you bake cakes made with oil, always use a neutral tasting oil. For the recipe post, I have added sunflower oil. But earlier I have made this cake with olive oil and coconut oil and they tasted good too.
- Vegetarian option: Instead of oil you can use butter. Melt the butter and add in the same proportion as that of the oil.
- Additional flavorings: Add some chocolate chips or cocoa powder or cacao nibs to the cake. You can even add some chopped nuts like pistachios, pecans, pine nuts, almonds and seeds like sunflower seeds, pepitas (pumpkin seeds), flax seeds and sunflower seeds. Lightly toast the seeds in a pan before adding.
- Spices: If you like spiced cakes, you can add about ½ teaspoon of ground cinnamon or ¼ teaspoon of ground nutmeg or 1 teaspoon of pumpkin spice mix.
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.
How to make Banana Cake
1. Take ripe or overripe bananas. Here I have used overripe. Mash the bananas with a fork to a smooth consistency. There should be no chunks. You can also use a blender to mash the bananas.
2. Add sugar, oil and vanilla extract.
3. Stir very well so that the oil mixes with the banana puree and the sugar dissolves.
4. Sieve whole wheat flour, baking soda, baking powder and salt directly in the bowl.
5. Fold the dry ingredients thoroughly into the wet ingredients. Fold using the cut and fold method. Do not mix. In case the batter looks very thick, then add some water or 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 also on the consistency of the batter. So add only if the batter looks very thick.
6. Add the chopped walnuts and fold again. In addition to walnuts, you can also add raisins, pistachios or any nuts and dry fruits of your choice.
7. 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).
8. 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 please keep a note of this. If the top of the cake starts browning too much then cover the top with an aluminium foil or parchment paper while baking. The orange yellowish color is due to incandescent lighting in my kitchen.
9. When warm or cooled, slice and serve Eggless Banana Cake plain with your tea or coffee.
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Banana Cake (Eggless, Vegan, Whole Wheat)
By Dassana Amit
Ingredients
- 4 medium to large ripe or over ripe bananas – 300 grams or 10.50 ounce bananas
- 1.5 cups whole wheat flour or 180 grams whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ½ cup regular sugar or organic unrefined cane sugar or 100 grams sugar
- ⅔ cup any neutral flavored oil (I used sunflower oil)
- 1 teaspoon vanilla extract
- 10 halved walnuts – chopped or any dry fruits of your choice (optional)
Instructions
Preparation
- Preheat your oven at 180 degrees Celsius (350 degrees Fahrenheit). If using a regular oven, heat both the top and bottom elements. For a microwave convection oven, just preheat the oven.
Making cake batter
- Peel and chop the bananas. Add them to a bowl and mash them with a fork. You can also use a blender to mash the bananas.
- Add sugar, oil and vanilla extract.
- Stir very well so that the oil mixes with the banana puree and the sugar dissolves.
- Sieve whole wheat flour, baking soda, baking powder, salt directly in the bowl. You can also sieve these separately and then add them to the wet ingredients.
- Fold the dry ingredients into the wet ingredients very well.
- Add the chopped walnuts and fold again. Apart from walnuts, you can also add raisins, pistachios or any nuts and dry fruits of your choice.
- Pour the batter in a greased or lined loaf pan ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).
Baking banana cake
- Gently tap and shake the pan. Place the pan in the center rack if using a regular oven or otg.
- Bake in the preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for 45 to 50 mins or till tooth pick inserted in the cake comes out clean.
- If the top of the cake starts browning then cover the top with an aluminium foil or parchment paper while baking.
- When warm or cooled, slice and serve banana cake plain with tea or coffee.
Video
Notes
- Batter: This banana cake batter has a medium-thick consistency. Depending on the quality or texture of flour, you may require to add liquids like water or almond milk or lite coconut milk if the batter looks very thick.
- Folding: Use the cut and fold method to make the batter. 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 inserted in the banana cake should come out clean.
- Oil: You can add sunflower oil or any neutral tasting oil. You can even add olive oil or coconut oil.
- Vegetarian option: Instead of oil you can use butter. Melt the butter and use in the same proportion as that of the oil.
- Flavorings: Chocolate chips or cocoa powder or cacao nibs can be added. Chopped nuts like pistachios, pecans, pine nuts, almonds and seeds like sunflower seeds, pepitas (pumpkin seeds), flax seeds and sunflower seeds can also be added. Lightly toast the seeds in a pan before adding them to the batter.
- Spices: If you like spiced cakes, you can add about ½ teaspoon of ground cinnamon or ¼ teaspoon of ground nutmeg or 1 teaspoon of pumpkin spice mix.
Nutrition Info Approximate values
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Excellent cake👍
Hi… I tried the recipe of this Banana Cake… The taste is perfect with the right amount of sweetness and the flavour of Banana. But the only thing that I did not like was that the cake is not crumbly in texture but instead it is soft from the inside although it is cooked. Where did I go wrong??
Hi Mekhala, looks like the batter has been folded or mixed too much and hence this texture. It will be like that of a soft baked pudding texture or a soft doughy texture. When folding the ingredients, fold with a light pressure from the hands. The batter just needs to be evenly folded and not over done. Over mixing will lead to formation of gluten strands in the batter and will make the texture soft and doughy. I hope this helps.