banana cake recipe with video and step by step photos – a one bowl cake recipe of delicious banana cake which is eggless as well as vegan. a quick and easy recipe which gives light, soft and moist cake.
this banana cake recipe has been adapted from my very popular tried and tested banana bread recipe. i have just increased the proportion of oil and a bit of bananas in this recipe to make it more lighter and soft. also reduced the amount of baking powder and added some chopped walnuts.
not to forget the cake is made with whole wheat flour. i always try to include whole wheat flour wherever possible. few baked recipes made with whole wheat flour are:
this eggless banana cake was liked by everyone in the family and more so by my brother in law. banana cake has been his favorite cake since childhood. he said its one of the best banana cakes that he has had and it reminded him of the banana cakes that were made in vienna bakery in santacruz, mumbai.
so if you have some ripe bananas at home then you can easily make this delicious cake.
the banana cake can be served plain as it is. you can also serve the cake slices with some whipped cream or if you want, frost the cake with butter or cream icing. a chocolate icing would also go very well. at home we prefer it plain to go with the evening cup of tea or filter coffee or as a sweet dessert snack.
if you are looking for more eggless cake recipes then do check:
banana cake
INGREDIENTS FOR banana cake
- 4 medium to large ripe or over ripe bananas - 300 grams OR 10.50 ounce bananas
- 1.5 cups whole wheat flour (atta) OR 180 grams whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- a pinch of salt
- ½ cup regular sugar OR organic unrefined cane sugar Or 100 grams sugar
- â…” 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)
HOW TO MAKE banana cake
preparation for eggless banana cake
- preheat your oven at 180 degrees C/350 degrees F. if using a regular oven, heat both the top and bottom elements. for a microwave convection oven, just preheat the oven.
making banana 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 dry fruits of your choice. chocolate chips or cacao nibs can also be added.
- 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 C/350 degrees F 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 butter paper. * check notes
- when warm or cooled, slice and serve banana cake plain with tea or coffee.
RECIPE VIDEO
RECIPE TIPS
- depending on the temperature in your oven and the size of your pan, the cake might take less or more time than mentioned here. the temperature varies from oven to oven. so take your call and keep an eye. the benchmark is that a tooth pick inserted in the banana cake should come out clean.
- use a neutral flavored oil like sunflower oil. i have also made this cake with olive oil and coconut oil.
- instead of oil you can use butter. melt the butter and use as the same proportion of oil.
- chocolate chips or cocoa powder or cacao nibs can also be added.
- if you like spiced cakes, you can also add about ⅛ tsp of cinnamon or nutmeg powder in the cake.
how to make banana cake
1. take ripe or over ripe bananas. i have used here over ripe bananas. 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 into the wet ingredients very well. fold using the cut and fold method. do not mix. in case the batter looks very thick, then you can add some water. 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.Â
6. add the chopped walnuts and fold again. apart from walnuts, you can also add raisins, pistachios or any dry fruits of your choice. chocolate chips or cocoa powder or cacao nibs can also be added. if you like spiced cakes, you can also add about ⅛ tsp of cinnamon or nutmeg powder in the cake.
baking banana cake
7. 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).
8. bake banana cake in a preheated oven at 180 degrees C/350 degrees F for 45 to 50 minutes or till tooth pick inserted in the cake comes out clean. the timing varies from oven to oven. please check notes above in the recipe card for more details. 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 tea or coffee.
in my microwave there is no ‘convection mode’ bt only ‘microwave mode’ .so can i use it for baking cake? nd also can v preheat microwave using ‘microwave mode’?
baking can only be done in the convection mode. i am not sure if this banana cake recipe will work in the microwave mode. so better avoid making. i don’t want all your effort to go waste. usually, any baked cake cannot be made in the microwave mode. the oven also cannot be preheated using the microwave mode. hope this helps.
i thought u didn’t get my mail,so i resend it:
can v use honey & desi ghee instead of sugar& oil? i hope it won’t taste bad .
can i use oven safe glass bowl in cooker cake recipe ?
how can v use oats flour in cake, e.g. oats flour instead of maida….
hi akshita, i have already replied to you. scroll below in the comment section and you will see your name and my replies to you. with oats flour some testing will be required. you will need to add some maida or atta along with oats flour. you can check my reply to you on this link – https://www.vegrecipesofindia.com/eggless-banana-cake-recipe/comment-page-14/#comment-648643
i have also replied to your other queries in the comments. you just need to scroll.
The mixture was quite dry and cake turned out to be very crumbly. Need to increase the volume of wet ingredients considering it is whole-wheat atta.
if the mixture is dry, then some more wet ingredient needs to be added. so you can always add some water or milk (coconut or almond). i have mentioned this point in the steps also. depending on the texture and type of whole wheat flour, less or more wet ingredients will be required. hope this helps.
can i substitute vanilla essence or extract with something else
yes, you can add ½ teaspoon of cardamom powder or ¼ to ½ teaspoon of cinnamon powder. a pinch of nutmeg powder can also be added with the cinnamon powder.
Hi, tried this recipe and it turned out very good…it was so easy to make. Thank you for all your wonderful recipes !
How long does banana cake stay good at room temperature or does it have to be refrigerated ?
thanks for this lovely feedback. in a cool or cold climate, banana cake will stay good for a couple of days at room temperature. but in a hot or warm climate, i would suggest to refrigerate the cake.
Excellent recepie. Have previously tried many other recepie for egglees banana cake. But this one had better texture, taste, color, flavour. I really appreciate your sharing this recepie. Thanks
thanks for this awesome review on banana cake. so glad to know. most welcome and happy baking.
Hi… My banana cake taste was good… I added jaggery instead of sugar… While cutting cake it’s breaking…. I added chocos also
the cake is breaking due to two reasons. either it is hot or warm when it is sliced or too much moisture in the cake. jaggery add more moisture in the batter as compared to sugar, so the cake needs to be baked for some more time. it can also be that due to the addition of chocos the cake is breaking. hope this helps.
Hai. Can I use all purpose flour for this receipe and does the measurement change?
you can use all-purpose flour. in cup measurement, it will be the same – that is 1.5 cups and in weight measurement, it will be about 188 grams.
can i use honey,desi ghee instead of sugar & oil? i just hope it would not taste bad & honey measurement would b = to sugar’s 🤔
can i use oven safe glass bowl in cooker cake recipe?
you can use ghee instead of oil, but avoid honey as it becomes poisonous when heated. instead of honey, you can use jaggery. avoid using an oven-safe glass bowl in cooker cake. in an OTG or electric oven, you can use, but do not use in cooker. it can be risky. instead, use a steel pan. you can even use the steel pan which we stack and cook rice, dal, vegetables together in the cooker. a heavy steel bowl can also be used.
Have tried many times and yummy outcome….how much kg this measurements results in?
thanks. the banana cake will be approx 600 to 700 grams in weight.
Could you any instructions on how to cook this in a pressure cooker
I do not have an oven
yes. you can check this pressure cook cake recipes, where i have mentioned detailed instructions with step by step photos on how to make cake in a pressure cooker. this banana cake will take about 30 to 35 minutes to bake on a low to medium-low flame. recipe post link is here – https://www.vegrecipesofindia.com/pressure-cooker-cake-recipe/
Thank you for the “perfect” cake recipe, especially for novices. I’m a first-time baker; tried this one out, and it turned out just awesome. Can’t wait to try out the other recipes. Thanks again!!
thank you. glad that the recipe worked for you. yes, do try the other recipes as well. welcome and happy baking.
Hi Dassana
I tried this cake today with a few adjustments- used 3 ripe bananas ( did not have 4), reduced sugar to about 80 grams and used my microwave. The cake tastes good but is still too sweet for my taste – can you suggest how much sugar I should add at the minimum? Also this cake in comparison to your chocolate and orange cake has a lot of oil, is there any way to reduce that too?
The cake texture was crumbly but I guess that was because I did not use the recipe proportions or a oven. Do let me know of a less sweet version / and possibly with less oil content. Loving your site, am gonna try the mango pickle tomorrow:)
hi tara if you use four bananas, then you can 1/4th cup of sugar. for the oil, you can reduce the oil to 1/4th cup. but if the batter looks dry, then add some water or any vegan milk (almond or coconut) to get the cake batter like consistency. hope this helps.
This is my favourite recipe. I’ve used molasses or liquid jaggery instead of sugar.. cinnamon very well complements the flavour of banana.. thanks for the recipe.
thank you bhavana. definitely jaggery or liquid jaggery works well as i have also used these. welcome.
Hi,
I tried this cake and came out really yummy. Thanks for the recipe.
welcome mohana and thanks for the review and rating on the recipe.
Delicious have tried couple of times.
Hi Dassana, The cake turned out to be very tasty and yummy with easily available ingredients at home. Thank You Very much.
Could you please post a recipe of how to make homemade maida at home. I have been searching this all over internet for a simple way to do it at home.
nice to know sailaja and thanks for the rating and feedback. i have noted down the recipe request and will see if i can add the method of making maida.
Thank you so much for this wonderful recipe. I made it hundreds of times and I gave it to all my family and friends to make it as well because it’s always a big Blast.
I added a pinch of cinnamon and chocolate chips and it turned out to be a big success. I don’t add any sugar to it just depending on the bananas’ sweetness and it’s just enough for whoever doesn’t like sugary cake.
I recommend this recipe for everyone as it’s too easy and will never ever let you down.
Thank you again and again..
By the way, I tried many other recipes for cakes and they are wonderful..
Hello mam the cake tastes amazing!!! M a great follower of ur recipies but baking i suppose is never my cup of tea, i tried my hands on this banana cake it tastes very well but i need to know that when i cooked banana cake the side cooked crisp and the bottom too but the cake wasn’t well cooked from mid …. what could be the mistake???
I m using morphy richards otg 28rss
thank you neetu for the feedback on this recipe as well as the other recipes. for the banana cake, the center needs to be baked more. so the cake has to baked for some more time. usually, the sides bake first and then the center. depending on the oven type, the temperature inside the oven, baking can take less or more time. checking with a toothpick or wooden skewer or fork will determine if the cake needs to be cooked more or not. it the top gets browned more than cover the top of the pan with an aluminium foil or an oven-safe metal lid. hope this helps.
Hello, I’d like to first thank you for this wonderful recipe, it has made me quiet the popular baker at home. I live with my aunt and she can’t have dairy products or eggs so this recipes is her favorite. I would to ask if I were to use a 11” loaf bread pan and were to double the recipe, how long will it take and at what temperate should I bake it? Thank you.
that’s great to know ali. thank you for this lovely review on banana bread. if the recipe is doubled, the time will increase. so it can take about 1 hour or 1:15 minutes or even more. timing depends on the oven type, make and temperature inside the oven. the cake should be browned or golden from top and a toothpick should be clean when the cake is checked. it should have crumbs and not sticky batter on it. the temperature will be the same as mentioned in the recipe. no change in the temperature.
welcome and happy baking.
For 1 kg of whole wheat banana walnut cake eggless what would be the proportion of the ingredients
just increase the proportions of all the ingredients accordingly. in the recipe card in the servings section, add 30 banana cake slices instead of 12 and you will get the recipe proportions increased accordingly for 1 kg of banana cake.
This is my go to banana bread recipe. I just love it. One quick question, is there any way to reduce the oil in it. For example, can I use 1/3 cup oil and 1/3 cup milk in place of 2/3 cup oil?
thanks garima. yes you can use 1/3 cup oil and add 1/3 cup milk instead.
An all time hit with my kids specially my toddler who is extremely fussy eater.
Can’t thank you enough for this receipe đź‘Ť