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
- 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)
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.
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.
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 👍
Hi Amit, hope you are doing well.
I cannot count how many times I have tried this recipe but it has always been a hit. It has been loved by family and friends.
This time I want to make this cake using multigrain flour. I have aashirwad multigrain flour. Will it give a different taste?
thanks sonam for sharing this feedback and review. yes with multigrain flour, the taste will be different. do note that the amount of whole wheat flour should be more as compared to the other flours in the multigrain flour.
Hello Mam I am new to baking.I have tried baking two three times but I am not getting the right temperature measurement for my oven.i had once baked it at 180c but the cake came very hard in microwave.soni reduced it the cake was soft and fluffy but it didn’t swell much as I desired.Where m I going wrong?
microwave convections ovens bake faster than an OTG. so you can bake at a lower temperature like 165 or 170 degrees celsius. the fluffiness of the cake does not depend on the temperature but using fresh and active baking soda, baking powder and mixing or folding the batter correctly. too much of folding or mixing the batter will make the cake dense. hope this helps.
Can I bake banana cake using cooker
yes you can.
For how long should we cook it in the cooker?
approx 25 to 30 minutes.
Hello there
I keep trying ur recipes and they always turn out to be good . I tried ur banana bread but it not bake very well from inside . I kept it at the given temperature 180 degrees but it was still undone even after one hour… can u tell me where did I go wrong
try not to over do the folding batter. if the batter is not folded too much gluten strand form and they give a dough structure in the bread. on the outside it looks like the bread is not baked, but actually the baking is done. this is because of mixing the dough too much.
Hi Dassana,
I am following your recipies regularly and everytime they turn out to be very good.
I wanted to add some chocolate chips to this recipe. Should I make some changes in the ingredients quantity or should I just add a small amount of chips to the above recipe??
thanks ashita. don’t make any changes to the recipe. just add the small amount of chocolate chips.
Hi Dassana,
I had a query. Can I substitute banana with pineapple as my kids like pineapple cake? Also what is the difference in the cake if egg is added or not added? Does it make the cake taste better like the market ones?
I really like your recipes they always turn out good, since I make them for kids I like the heathy option of wheat over maida.
Lots of good wishes and gratitute to you!
yes of course dee. pineapple puree can be substituted. with eggs the cake have a better crumb structure. they are more lighter and fluffier as compared to cakes made without eggs. though with using correct egg substitutes once can get such a texture also. in the market for eggless cakes, a few more ingredients are added that make the cake fluffy like cake gel and cake improvers. i would not add such ingredients in homemade cakes and its better to use natural edible ingredients.
thanks for the feedback and best wishes to you too.
Hi Dassana,
Thank you for all the healthy recipes. Banana cake came out very well. I don’t get this spongy texture in whole wheat chocolate cake. Should I add some baking powder? How much should I add?
thanks nalini. yes you can add some baking powder. since baking soda is already added, thus you can add 1/4th teaspoon baking powder.
Am a beginner . My cake turned a little bitter and crumbly & very crisp on the outside . Where did I go wrong ?
crumbliness could be due to uneven folding or mixing of the batter. bitterness i am not sure. could be due to the type of oil used. when making cakes with oil, always use a neutral tasting oil. when baking keep the pan in the center rack of the oven. and mix or fold the batter gently but well. hope these tips help. the more you bake, the more you will get the knack of it and you will become good in baking.
Thank you so much Dassana. Your response is so encouraging . Am not giving up ..Will correct my mistakes next time .
welcome aarthi.
Bitterness is due to excess of vanilla essence..
Thank you so much dassana Amit. I will definitely try this cake in metal pan as the batter was very tasty. Thanks a ton.
welcome divyanshi. when baking in a microwave convection mode for any thing like pizza or cookies or cake, always better to use a metal pan as it conducts heat very well and thus the baked product has a golden finish or a golden crust.
I tried this cake for my kids in my ifb microwave convection using convection mode. However cake became hard from top and the from inside it was half cooked. I used borosil glass round bowl. Please help, I don’t know where I went wrong.
divyanshi, in a convection mode of microwave oven, the heat comes from the top (as the heating elements are usually placed on the top). also there is no heat source from the bottom as regular ovens have. so the top gets baked more. secondly a glass bowl or pan is a not a good conductor of heat. so the baking is slow when baked in a glass pan. what has happened here is that heat has not been conducted well enough in the glass pan (as no heating element below in the oven) and moreover using a glass pan will slow down the conduction. if you use a metal pan, the cake would have got baked from the center with some browning from the top. this are the reasons why the cake has become hard from top and half cooked.
hope i have been able to explain well. try to use a metal pan when baking in the convection mode of microwave oven. if the top starts becoming brown, then cover the top with aluminium foil or parchment paper when baking in the convection mode only.