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eggless banana cake recipe, how to make banana cake recipe

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eggless banana cake recipe
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eggless banana cake recipe with 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. some more banana recipes you can make are banana mousse, banana appams, banana pancake and whole wheat banana muffins recipe.

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 cakes recipes then do check chocolate cake, vanilla cake, black forest cake and choco lava cake

eggless banana cake recipe video:

quick 1.07 minute video

eggless banana cake recipe details below:

4.69 from 160 votes
eggless banana cake recipe
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eggless banana cake recipe | vegan banana cake recipe
prep time
5 mins
cook time
35 mins
total time
40 mins
 

eggless banana cake recipe - quick, easy one bowl cake recipe made with whole wheat flour and bananas. light, soft and moist banana cake without eggs. no special ingredients required.

course: desserts
cuisine: world
servings: 12 banana cake slices
calories: 237 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
  • 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 recipe
preparation for eggless banana cake:
  1. 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:
  1. 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.
  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, salt directly in the bowl. you can also sieve these separately and then add them to the wet ingredients.
  5. fold the dry ingredients into the wet ingredients very well.
  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 cacao nibs can also be added.
  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).
baking eggless banana cake:
  1. gently tap and shake the pan. place the pan in the center rack if using a regular oven or OTG.

  2. 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. 

  3. if the top of the cake starts browning then cover the top with an aluminium foil or butter paper. * check notes

  4. when warm or cooled, slice and serve banana cake plain with tea or coffee.
recipe notes

tips for making eggless banana cake recipe:

  • 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.

this rough nutrition info is per banana cake slice:

Nutrition Facts
eggless banana cake recipe | vegan banana cake recipe
Amount Per Serving
Calories 237 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 1g 5%
Sodium 46mg 2%
Potassium 236mg 7%
Total Carbohydrates 28g 9%
Dietary Fiber 2g 8%
Sugars 13g
Protein 2g 4%
Vitamin A 0.5%
Vitamin C 4.1%
Calcium 2.3%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.


step by step eggless banana cake recipe:

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.

bananas for eggless banana cake recipe

2. add sugar, oil and vanilla extract.

sugar for eggless banana cake recipe

3. stir very well so that the oil mixes with the banana puree and the sugar dissolves.

banana puree for making banana cake recipe

4. sieve whole wheat flour, baking soda, baking powder and salt directly in the bowl.

batter for vegan banana cake recipe

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. 

making eggless banana cake recipe

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.

dry fruits for making banana cake recipe

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).

preparing eggless banana cake recipe

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.

bake eggless banana cake

9. when warm or cooled, slice and serve eggless banana cake plain with tea or coffee.

eggless banana cake recipe




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Reader Interactions

{ 832 Responses }

  1. Awesome recipe and very simple too. My 10 year old daughter watched the video and used the recipe to make this cake by herself. It turned out so great. Very soft and moist with awesome flavors. It is hard to believe this does not have eggs and is made with whole wheat flour!

    Thanks Dassana for posting such a simple yet delicious recipe.

    • thats great. of course kids can make easy recipes with a bit of guidance and attention. glad to know that the eggless banana cake turned out great. this cake is soft and moist inspite of the whole wheat flour. thanks for sharing 😀

  2. Just made this recipe and it’s great! I made them as cupcakes and halved the baking time and they worked out really well. Topped them with a vegan lemon icing and some crushed walnuts. Very soft and tasty thank you!

  3. Hi! Tried ur banana cake recipe. The taste was good , but I felt the texture was dense. Is that how it’s supposed to be ?
    I used half a stick of melted butter

    • bhavana, the texture is not dense. its soft. i guess the amount of butter added is less. also when folding whole wheat cake batter, the folding has to be done lightly without overdoing it. if the batter gets folded too much, the cake will become dense.

  4. This cake is fantastic! I didn’t have wholewheat flour so I used strong pastry flour and it worked really well….and I don’t even like bananas that much. I will use this recipe again….it was so easy. 🙂 🙂 🙂

  5. I highly recommend this recipe to anyone after an eggless banana cake. I’ve made banana cake with egg before, and I think this turned out just as good, if not better.

    I put slightly less sugar because I had more bananas and added walnuts plus cranberries. It was scoffed down by my family in a flash. A must try recipe. Thanks Dassana Amit!

  6. Amazing recipe! I used plain flour instead of wholewheat, mixed golden granulated sugar with dark muscovado sugar, added 5 tablespoons of cocoa powder and the result was a deliciously moist and fluffy chocolate banana cake perfect topped with a dusting of cocoa powder and maybe some nuts. Thanks for the recipe!

  7. Hi mam
    I am very much happy to see this recipe and i like to make it
    But i dont have an oven
    Can i make it in cooker??

  8. This recipe is gave me a surprisingly good cake and such an easy way to make cakes. I had never tried an eggless, butter less cake but ur recipe made my day. The quantity is spot on. The best part it is a lot healthier than the traditional cakes using wheat flour and the natural sugar from the bananas. Thank you so much!

    • Welcome Shivani. Glad to know that you liked this banana cake recipe made with out eggs. Do try some more baking recipes as all the recipes posted on blog are tried and tested. So if you follow the instructions then they will come out well.

  9. Hi…
    I have tried many of ur recipes it came out fabulous . Everyone were impressed when I served banana cake😁

  10. Hi Dassana ,
    I am really happy with this came out really well in first attempt, thank you so much .
    Do you have recipe how to make eggless ajwain biscuits ?
    Thx

  12. Hi Dassana! I’m a huge fan. I was very afraid to bake as the first few instances my cakes used to sink in the middle. After following your recipes I am quite a confident home baker now 🙂 I have one query to the banana cake. Can I double the proportions? It’s just not enough for my family. Please reply soon!

    • thats nice to know shweta and thanks for this lovely feedback. i have never doubled the recipe but a few readers have and it has worked for them. so you can try doubling the recipe.

  14. Hi dassana, this recipe is fabulous! I have baked this cake three four times and my family and guests simply love it. Thanks a ton for posting this recipe. In fact all your recipes are so perfect, tried and tested, I am never scared to try out a new one, even when I am having guests over. I totally trust them.

  15. Hi! I am a huge fan of all your savoury dishes (I follow your recipes to the tee) Had never succeeded at baking though but with your easy recipes I must say I have grown quite confident in my baking skills too! What a lovely recipe, this banana cake!!

  16. Hii

    I tried the recipe today and it turned out pretty well. Thanks!!
    Can sugar be replaced with honey and what will be the proportion

    • thanks kadambari for the feedback. avoid honey when cooking and baking since honey becomes toxic on heating. for a healthier alternative you can use jaggery, palm jaggery or coconut sugar.

  17. Thank you for the recipe, i do like this cake a lot. However, i baked this cake about 75-80 mins, not sure why is not done but overall i do love this cake. Thanks for sharing this recipe

    • i hope the oven you are using is getting heated at the temperature you have set. if the temperature is low in the oven, then baking will take a longer time. you can get the oven checked by the company’s person.

  19. I want to make this cake for my baby, I want to use almond powder with flour and i don’t have baking powder( I have baking soda). Can I make this without baking powder and how I can incorporate almond powder in this recipe? I don’t want to fully replace the flour with almond powder but want to use it as one of the ingredients so that it’s nutritional value can be increased. Thanks

  20. I don’t have OTG or oven. I have Baati cooker and Microwave. Could you please guide, how to bake there?

    • dolly i have never used baati cooker. i guess the way you make baati, same way you can use it to make the banana cake. for a microwave oven, you need to have a convection mode. if you have convection mode in your microwave oven, then preheat oven in the convection mode for 180 degrees Celsius for 15 minutes. then bake cake at 180 degrees Celsius in the convection mode. do not use the microwave mode or combination modes.

  21. Hi Dassana
    You are my most trusted source when it comes to searching recipes online. I have followed many of your recipes and they always turn out to be good..
    By the way I have a question. When it comes to baking, it always gives me trouble. I got a microwave and whenever I bake any cakesor muffins, even after following all the directions about the process, time and temperature, almost always my cake browns from outside while remains gooey inside. And then I have to overbake it to get the insides cooked well while the outside gets slightly overbaked and dry in the process.
    Rest taste and texture everything turns out perfect.

    Please solve this mystery. I tried searching solutions online but couldn’t get much help…
    🙁

    • firstly thanks kajori for the feedback on recipes. in convection ovens the baking is faster. its due to the fan in the oven. so either you can reduce the temperature to 15 or 20 degrees less or reduce the time taken for baking. even i used to have this issue when i used to use a microwave convection oven. as a result the top of the bread or cake would get too much browned and crusty. another tip is to cover the top with a foil or parchment paper. this way the top will not get overdone. the heating element is on top in a microwave convection oven and thus the heat comes from top. as a result the tops get cooked faster than then the base and the center.

  23. Tried this recipe a couple of times and it just gets better….everyone loves it.
    I used milk instead of water (when the batter became thick) the last time, and it turned out softer.
    Thank you for this and look forward to more such recipes!

  24. Great recipe. Have made this cake three times now. Everyone in my family loved it. Thank you.

  25. Best recipe.I used microwave oven and the result is excellent.Just 2 minutes preparation and 5 to 6 minutes baking time and result is so yummy. Thank you

  27. Hi thank you for the recipe.
    Can I avoid baking soda? Actually I only have baking powder. Please suggest me.
    Thanks.

  28. Mam..i have tried some receipes of yours and they came out perfect. Thankyou so much!
    I have a small query. Why do we dont add any lime juice/ vinegar in this eggless receipe while we added it in the chocolate one?

    • riddhi, you can add lemon juice or vinegar in this recipe. i have used the same recipe and made eggless banana muffins where i have added lemon juice. and thank you.

  30. I tried this recipe yesterday, thanks to ripe bananas 😉 , and oh my God! It turned out to be one of the best baked desserts I’ve tried! Thank you so much for such a simple and yum recipe 🙂

  33. I made it today for my daughter. She has food allergies. It was so delicouse. Thank you so so much for sharing the recipe. The best Vegan cake recipe so far.
    Thank you,

  34. At first I thought the batter is so thick how it will be able to get a perfect shape but it came out so perfectly. Thank you for sharing 🙁

  35. Hi! I tried this cake but the batter became doughy
    And it did not become brown, rather, got burnt

  36. Hi, i have tried this recipe for 2 times but it was not spongy as it looks in your picture, can u suggest , i have tried it in oven as well as microwave, with measuring spoon and butter.another question is can i use powdered sugar instead of grains.

    • shruti, try not to overdo the folding part. if the batter gets mixed too much, then the cake will fall flat and won’t have a soft texture. also as soon as the batter is folded, then pour in pan and place the cake pan in the oven. preheat oven for 15 mins before placing the cake pan. you can use powdered sugar.

  37. What a fantastic recipe. Came out perfectly. Tastes delicious. Thank you and look forward to trying more recipes.

  38. hi,
    Can i make it in pressure cooker ? that time how much time it will take ?

  39. I tried this recipe yesterday evening as I wanted to make a cake for my lil ones 2nd month birthday..came out really nice..I used half of all those ingredients and used brown sugar instead of normal sugar, baked for 30 mins at 180c in preheated oven.

    Thanks for this amazing recipe.

  40. Awwwww it smells like heaven, tastes awesome as well!!! Thanks Dassana, but u said 1cup=250ml and said 1.5cups of aata and approximately 180gms?? Didn’t get it. I roughly calculated and used aata.

    • jothsna, 1 cup of atta when weighed separately in a weighing machine weighs 120 grams. so 180 grams of atta when added in a cup weighs 1.5 cups. the cup measures 250 ml of liquid ingredient. In the same cup 1 cup of flour measures when weighed in a weighing machine – 120 grams of flour. So different solid ingredients like rice, sugar, sooji etc will weigh differently. So 1.5 cups of wheat flour weighs 180 grams. either you can follow the cup measurement or the gram measurement.

  41. Came out good ; It’s mentioned 1 cup is 250 ml and for wheat flour its said 1.5 cups or 180 GM ; so is wheat flour 180 GM or 300 GM ? I tried with 180 it came out excellent ; when is was just going thru it I had a doubt

    • Sneha, the cup measures 250 ml of liquid ingredient. In the same cup 1 cup of flour measures when weighed in a weighing machine – 120 grams of flour. So different solid ingredients like rice, sugar, sooji etc will weigh differently. So 1.5 cups of wheat flour weighs 180 grams. either you can follow the cup measurement or the gram measurement.

  42. Hi Iam a great follower of all your recipes and I do recommend to thisnto mynfriends ; being a vegetarian I love all your recipes. I tried this banana nut cake and it came out great ; My husband and 2 year old loves this .

    Can I double the quantity to make it in a larger tin ? How would be the baking time then ?

  43. I am going to prepare this banana cake tomorrow. Just a quick question.. What do you mean by whole wheat flour? is it the same flour that we use for preparing chapathi or phulka? I am usingAashirwaad brand.. Is it OK if I use this,?

    • yes it the same flour which we use for making chapatis. i have use chakki ground atta. you can use aashirwad atta also. each atta has a different quality. so in case the batter looks very thick, then you can add some water/milk/coconut milk to it.

  44. Nice recipe..but wanted to carry for picnic…for how many days will it last outside refrigerator ?

    • you can use sunflower oil, coconut oil, olive oil or any other neutral flavored oil. do not use peanut oil or sesame oil as they will give their oil flavors and taste in the cake.

  46. I have a vegan friend,so I was searching vegan cake recipes for her and luckily I found your website.And today I tried out this banana cake,It really came out very well.Thanku for this amazing and simple recipe..

    • thanks for this feedback krishna. glad to know that the banana cake recipes turned out good. do try some other cake recipes too. they are also good 🙂

  48. Hi Dassana,

    Could you tell me about the shelf life of this cake? Also should I store it in refrigerator or outside?

  49. Wow..!!! it came so well.. Well i made it as surprise birthday cake to my hubby… Thank you very much for your most tasty recipes..

  51. Hi Dassana,

    Lovely recipe. I used organic jaggery powder instead of sugar and it came out great. Though in my oven it took less than 30 mins, so the edges started to burn before I noticed. Still tasted good. Thanks for the recipe.

    Now my question is how can it be stored? And what is its shelf life? Should I keep it inside refrigerator or outside?

  53. Made this for tea yesterday. It was very yummy. But not as light and fluffy as yours. I never get my breads right. I must be doing something wrong. Any bread I make always tends to be dense. Any suggestions? We licked the loaf pan clean. Was very tasty despite the dense texture.

    • Thanks Ramya. Don’t overdo the folding or mixing of the batter. Use light hands while mixing. The batter should have volume and should not fall flat after folding or mixing. This should solve the issue.

  54. Oh my God.
    This thing turned out so delicious.
    And did I tell you, it was my first attempt at baking anything.
    It was ready in 35 minutes of baking.
    Much thanks for sharing your recipes.

  56. Hi, d cake cameout to b g8 but cake slices were a lil sticky… could not get that web look

  57. Hi Dassanna,
    Great healthy recipe. Tried this recipe twice and both times the cake came out well … soft and moist from inside but the outer layer crumbles when trying to pick cake piece while the cake is still bit hot… anything wrong from my side or it happens ? .. you know kids want to have it as soon as it is out of oven.

    • thanks rekha. i know this with kids 🙂. any cake need to be allowed to cool completely before serving. even when they are warm, a soft textured cake can easily crumble. so let the cake cool completely, otherwise it will crumble. i have myself crumbled cakes many times by removing it within minutes from the pan and still while hot or warm 🙂

  58. Thank you for the lovely recipe … it turned out very well. However, felt that after taste of the baking powder or soda bicarbonate was little strong.
    Can we reduce the amount we add? Or alternative suggestions?

  59. I want to try Dis recipe..but of half quantity.. Should I bake for 30-40 mins..or 20-25 min

    • you can, but make sure the overall weight is 300 grams (with the peels on). with less bananas, you may need to add water or milk to the batter to get the right consistency. otherwise the batter will be atta like.

  61. This came out very well and my kids and husband loved it. I have to make this once a week, thats my daughter’s order. Thanks for the recipe

  63. Thanx a lot for this amazing recipe, baked it and it came out superb😊

  64. Hi
    I want to try this cake without wheat I mean gluten free flour.plz tell me 180 Degree pe oven set kiya jaye to kya bread bhi ban Sakti h.becoz I tried cake and it was good but now I want to try bread.plz answer me

  65. Hi, I tried this today. I baked for 55 minutes. Although taste was great but it was soft inside. Do you think it needs to be baked for another few minutes?

  66. Hi, I have 8.4 x 4.4 x 2.5 inch pan. Does this size work for this recipe? Also, initiall do I need to grese the pan with oil?

  67. Hello Dassana Ma’am,

    First off, I don’t cook regularly, for several reasons (one reason’s I’m only 26 years old and i still have to land myself a job!). But I am extremely interested in food. So when i find time, i love reading about it – how ingredients work, culinary history and the sort, find out what sort of equipments are available for cooking, and i spend a lot of time reading up recipes, especially on your website. To simply be able to read up on recipes from across our country on one website is absolutely awesome.

    Now, let me cut all the stories short, and get to the point – I used dates and fresh figs (well, not exactly – they were about 10 days old, lying in the fridge; what i mean is that the figs were not the dried variety) in place of bananas. I did not want to use a blender. My mum is always scared when I don a chef’s attire, because i am quite capable of making a mess in the kitchen – so, to avoid the mess, and more importantly to avoid heating the fruits due to the action of the blade, no blender was used. The fruits did not quite get mashed well. However, it was not lumpy either.

    In one of the replies to a comment below, you have stated that the batter should not be folded too much. I noticed it after i had baked my cake. Well, i know it for a fact that i folded my batter way too many times, because i added the flour bit-by-bit, instead of adding it all at once. At the end of folding it, i had taken about 20-25 minutes, and i thought i probably could roll out chapatis with the batter! When i finally baked the cake and tasted it, it was very nice – my first attempt at baking, and i (as well as my parents!) were quite happy with the outcome.

    Now, to the drawbacks – one, the cake batter was dense – it certainly was in no mood to flow. I had to scoop it out and place it in the tray. Is this because i folded too much? Or is it simply because dates and fresh fig don’t have the same level of moistness/liquid content as do bananas? Associated with this, is another question – would it be better to add all the flour at once (i think this is what you have done and suggested), or in batches (i did this, as i was worried that with these fruits – dates and figs – if i added all of the flour at once, it would become lumpy)?

    Three, I baked the cake for 40 minutes at 180 degrees. The cake though, is crumbling easily. What could the reason be? Is this related to the batter being stiff and not flowy enough? Or did i bake the cake for more time than was necessary with my oven? I think it may be the latter. The next time I make this cake (it’ll be with bananas), I’ll bake it only for 35 minutes and update you on this.

    Thank you for sharing, and thank you for this awesome website. I have a few suggestions regarding content, but i don’t know when this 26-year-old fellow will type it all out. Thanks again 🙂

    • thats one of the longest comment i have received 🙂. thanks for taking the time to type out.

      firstly figs have less liquid content as compared to bananas. so if you use figs, you will need to use more of them. and best would be to puree them with sugar. so they will have a fluid consistency. secondly from what you mention, looks like the batter was folded too much. if you get atta like consistency or texture in the batter, then consider the cake to be doomed. in this case, a suggestion would be to add some activated yeast solution and knead the dough like we knead a bread dough. cover and let it rise. then knead and allow the dough to rise for a second time. same method like that of preparing bread dough. at the end after baking, you will get a sweet loaf.

      add the whole flour at once and then fold. thats what i do. the part addition does not work for me as whenever i add in many parts, the batter becomes too much mixed or folded. at the most you can add in two parts. also whenever you see the that the batter is very thick, you can always add some water, milk to get the right consistency.

      whenever you get time, you can share your suggestions 🙂
      do try the cake with bananas and let me know the outcome. happy baking 🙂

  69. Can I replace the flour with rice flour and sugar with maple syrup or agave? I buy a cake from a local vegan bakery that only uses rice flour, banana, maple syrup, cocoa power, sunflower oil, sea salt, cinnamon, baking soda and vanilla. I’ve tried every possible way using thsee ingredients but can’t get it the same way. Your recipe is the closest to this. So I was wondering if I can just substitute

  70. Hi Dasanna, I want to try this recipe in a pressure cooker. Can you please tell me for how long have I to bake in the pressure cooker.. I intend to bake in a 5 liter aluminium pressure cooker. Thank you in advance…

  71. Hi dassana

    I made the cake the taste was yum. But my cake did rise in between but by the time I took it out for cooling, it was flat . What could be the reason.

    • thanks manasa. the cake falling flat could be due to incorrect pan size or the oven door being opened many times. when a cake is baking, always open the oven door once the cake is 3/4th baked. hope this helps.

  72. Tried the eggless banana cake . . it came out really well! Thank you! My 9 year old helped me bake this cake. How can we make it more moist?

    • thanks a lot kalpana. so sweet of your kid to help you in baking. the cake is moist. moistness depends on the consistency of the batter. and the consistency depends on the quality of whole wheat flour used. so if the batter looks very thick or semi dry, then you can add some liquids in it – water, milk, almond milk or coconut milk. also do not over do the folding. too much of folding will also ruin the texture as well as softness.

  73. Wow! I tired this recipe and again it was just amazing. Official, my favourite cake! I also caramelized some bananas and tipped it with cinnamon sugar for icing 🙂 But I just found the cake a little oily! Thank you again for such an amazing recipe! Your recipes are turning me into a great Baker! 🙂

  76. Hello Amit! I have made ur banana loaf recipe several times, infact reguarly.. its an instant hit at my home, my daughter husband absolutely love it.. and as the sugar content is less my in laws who are sugar patients, eat piece or two without much worry! Thank for this wonderful receipe..

  77. Hi Dasana,
    Thanks a lot for sharing this receipe.
    After so many attempts finally got perfect cake.dats only because of your banana cake recipe. I made it just now so thought to share with you.
    Thanks a lot once again

  78. Hello
    I tried this cake today. It came out very beautiful. Me and family very happy with the cake. This is my first ever cake baking attempt. Thank you so much for perfect recipe.

    I have substituted butter / oil to ghee and sugar to organic powder jagger. Didn’t use vanilla essence, instead used kesar-elaichi syrup.

    I intend to try all the recipes 🙂

    • thanks a lot MRD. its feels good when at the first baking attempt, the cake or for that matter bread turns out good. also thanks for sharing the variations. both cardamom and kesar goes well with bananas.

  79. Hi,
    Great recipes..very easy to prepare.cooking seems simpler.
    I tried this cake.few questions:
    1.how long can I store this cake..any particular method
    2.i had kept in airtight container.. After 3 days..when I cut the cake..there used to be thread like things seen
    3.smell was like overripe banana
    4.cake crumbles..m not able to cut like your pic..I use rect cake tin..I use micro
    Please suggest

    • vatsala, have replied to your first few queries. i guess cake needs to be baked for some more time. also let the cake cool completely and then remove. if the cake is removed when it is hot or warm, then it will crumble.

  80. Hi,
    Your recipes are easy to follow and best superb.
    Its made cooking easy and there is variety.
    How long can this cake be stored?
    After 3 days it was smelling kind of ripe banana.. And when I cut.. It was like thin strands are seen.

    • vatsala, store in the fridge. it stays good for about a week. there will be an aroma of ripe bananas in the cake even after cooling and when stored. i am not sure what the thin strands are. ideally there should be no strands as the banana is mashed well.

  81. Tried your banana cake today. It was fantastic! Thank you so much for meticulously researching and presenting all these recipes.

  83. it is one of the tastiest cakes i ever had..thank u very much…..can i use olive oil for this recipe?

  84. I made it without the almonds but added pieces of left over milk chocolate and some cocoa powder. Came out fantastic anyways!!

  87. Hi,

    I love your recipes.. Like some one has already said.. They are no did quick and easy ones.

    I had tried this recipe earlier but it turns flat after cooling.. Wonder why?
    I have set it in the oven again today in the hope that it will hold after it cools.. Have used exact measurements and follwed the instructions to a large extent..

    Will post the pic if possible when it is done.

    • thanks navarathna. when baking, do not open the door very often. open the oven door once the cake is 3/4th done. opening the door many times leads to a sunken cake or makes it fall flat. use the correct pan size. a large pan can also make the cake flat. i hope this time around the banana cake turned out good.

  88. hi dassana….i made this cake…it turned out well…taste was awesome..hv some queries. …i hv baked d cake in microwave convection. ..to check d cake is baked i inserted a toothpick it came out clean….but while eating it was a little soggy n sticking to d upper palate of mouth…do banana cakes hv crumbly texture like vanilla n chocolate …also wanted to know d consistency of d batter…as per ur method d batter is too thick….therefore i added little milk

    • Hina, the cake needs to be baked for some more time. banana cake does not have a crumbly texture. the consistency of batter is thick. but even if you make it little thin it won’t matter.

  89. Hello,
    I tried making the cake, it was awesome!!

    Everyone in my office also loved it!! Thanks!!

  91. I’ve tried this cake. It came out well..We all liked it very much.. Its a healthy one.. I would like to know whether it will work if i double this recipe..

  92. This is literally the BEST Banana Cake I have ever had. I made it for breakfast and it was gone in about 15 min. Then again for a party and gone in 10. I’ve been making 2 of them at least twice a week, all month. Lol

  93. Hello mam,

    Thanks for ur all lovely receipes. I must say they all are so simple n fuss free n yet so delicious. I hv tried many of ur cakes, rice n paneer receipes n each time they came out perfectly .As i m a vegetarian, ur eggless cakes receipes are like a boon for me. Thanks again.

    I have a query regarding buying microwave with convection and an otg. For one interesting in baking which one is a good option. And also could you please suggest any brand with specifications.

    • thanks a lot aparna. i always suggest an OTG rather than a microwave for baking. just because i find the baking quality in an OTG better than microwave as far as even baking is concerned. i am using bajaj 35 litre oven and so far it is good. previously i was using philips 18 litre oven which was also good.

  94. Hi Dassana,
    i have a query. Are baking soda and cooking soda same? If not, where can i find it? I caanot find them in local shops. Thanks.

    • they are same. both baking soda and cooking soda are just different names of the same ingredient – sodium bicarbonate. you can buy online, if you are not getting the baking soda locally.

  95. Hi dassana,
    I googled the cut n fold technique mentioned here to mix the batter. Just a small query.. Is it okay if a whole wheat cake batter has a lot of lumps? Like half an inch thick? Because if one will try to mix/mash them then it will become full blown rigorous mixing.
    Or mixing with a whisk with hand is preferable?
    Thanks

    • ruchi, tiny lumps are fine, but not big lumps. half an inch thick lumps are not fine. they are slightly larger lumps. if lumps happen, then sift the flour once to twice and then add the wet ingredients to it. when using mixing technique, there can be lumps, but when you fold using the cut & fold technique, lumps will not be there. since when cutting the lumps are also broken. when mixing its always better to use wired whisk. for folding its better to use a spatula. can be wooden or silicon spatula.

  97. Dear Dasanna, I am baking the cake as I write. I have used butter in place of oil and would like to know if I can use Virgin coconut oil instead of vegetable oil.All the recipes tried by me from your blog have turned out great and won me appreciation in the family. Thank you so much for it.

  98. Hi dassana .. as sujatha said in above comment, v have to see scroll up for ur reply to our comment. No notification for ur reply.. pls do check abt it.. even I have sent many comments but I don’t know on which recipe I sent n I don’t get notification for ur reply.. it’s useful if v ask u some question n waiting for ur reply.. thhankss a lot for ur recipe. This cake is on way to ready;) yummy I have confidence on all ur recipes dat it’s will defineltly come out super..

    • pooni, the older comments coming on top is in the app. but on the website its the newer comments showing on top. i will see what can be done in the app regarding this issue. with regard the notification, i had enabled it some time back. but many readers started complaining that they get mails whenever any person comments on the post. so i have disabled the notification now.

      thanks pooni and i hope the cake turns out good and you like it.

    • with eggs this recipe will change along with its ingredients. so since i add tried and tested recipes, i am unable to tell you what changes need to be made with eggs.

  103. Thanks a lot, Dassana! Your recipes are amazing! This is my default site that i come when i have to check for whole wheat and eggless baking. Thanks for all your efforts. I am just now baking banana cake and i hope i have followed your recipe to the T. 🙂

    Am also looking to make wholewheat eggless croissant. Do you think it is possible?

    • thanks a lot sukanya. i hope the cake turns out good. wholewheat eggless croissant is possible. though i have never made at home, but i used to have whole wheat croissants at times, during breakfasts in one of the hotels i stayed for some days. if they can make it, then so can us. and theirs used to be all whole wheat. no maida at all.

      • Thanks, Dassana… My cake turned out a bit too soft, not sure if i put a bit more water or something else. But the taste is incredible.

        Can you help put a recipe for eggless wholewheat croissant sometime in future? Am so addicted to your step by step pics.. 🙂

  104. Hii..
    Thank you for all the lovely recipes…
    can you please suggest some cake recipes for microwave, I don’t have an oven…
    Sheetal.

  105. Thanks Dassana for your quick response,since two days I am sending message I don’t know what went wrong.ok .I really love your recipes .the way you narrate the step is really helpful for beginners,more over feel confident myself that I can cook. Cooking is my passion ,I do try north Indian dishes ,I even try baking as I told you in earlier post .can I buy small size OTG ,is it helpful I usually bake cookies as i have succeeded in convection oven for cookies,but l want to bake cakes that too egg less.everytime I see your eggless cake recipes I feel tempted,start immediately bake but not satisfied with results in convection oven.please please help in temperature settings in convection oven.guide me buying OTG .sooory for such a long post.
    You won’t believe me ,I have asked these queries for so many others ,but failed to get results,sure you help me.

    • welcome poornashri. you can buy an 18 to 22 litre oven. i had an 18 litre oven and it was a small oven. i have done a lot of baking in this oven. currently i am having a 35 litre bajaj OTG and this one is also good. the 18 litre oven was from philips, but now philips have stopped manufacturing it.

      for convection mode, always bake at 15 to 20 degrees less temperature. as baking is faster in a convection oven than a regular OTG. also while baking any cake, cookies or muffins, preheat the oven at the temp mentioned in the recipe for atleast 15 minutes. keep the pan after 15 minutes and bake. do not open the door of the oven, till 3/4th of the baking is done. this is especially true for cakes as then the cake can sink or fall flat in the oven.

      let me know if you have any queries.

      • Thanks Dassana ,I have IFB where I can set the temp for preheating but can’t set time for preheat ,its automatic.i will try placing foil or butter paper inbtn baking next time..is baking soda different from cooking soda bcoz I used cooking soda these for baking wherever needed.thanks a lot for your reply.

  106. i tried yesterday. this time carefully monitored the oven. the cake came out well. thanks dassana for sharing the recipe

  109. for me it is coming oldest to latest..if i have to see response gto my comment i had to scroll down 600 comments. i dont for others how it is showing

  112. I have IFB microwave convection oven ,I love baking but not not confident.after seeing your recipes I feel like baking ,I have tried alots of cakes,cupcakes ,but I feel in convection cake won’t bake evenly ,please guide ,I love your all recipes very simple to follow with great results.please tell me if I had to better buy OTG for baking.

    • thanks poornashri. if you have an oven, then do bake. i have used IFB microwave convection oven for baking. my only issue would be that the tops of breads or cakes would get browned faster in it. otherwise the baking would be quick and even, except for the top part. thats coz then heating element was on the top. however i still feel a regular oven or OTG is any day better than a microwave oven for baking. after baking in an OTG, i now do not use my IFB oven for baking cakes and breads.

  113. i analysed what would have gone wrong. After 5 , min preheat the oven has by default switched over to mw mode. and i have set 40 min time without noticing it. The recipes of vegrecipes of india never fail

    • okay. 20 minutes time is still less for the cake to bake. so i was thinking what must have gone wrong. its not possible for the cake to get burnt in 20 minutes. thanks for letting me know. next time whenever you bake, be careful.

  114. i followed the instructions but in 20 min there was burnt smell. so i removed the cake from oven,. and the cake turned out to be burnt inside.i kept the temp 180 only

  115. Thanx so much. Its a wonderful recipe. Takes less than ten minutes to assemble. I follow this site for vegetarian cooking and everything which I have tried has turned out to be great. I have gained lot of accolades for being a good cook. .thanx to you

  116. Hi, I tried making the cake in cooker as per your instructions in some comments. I bake it for around 45 minutes but it didn’t brown at all. Since the knife came clean, I removed the cake. After cooling when I turned it upside down, the middle part was stuck to the pan and was uncooked. the cake seemed cooked at the edges but there also the top was uncooked. What might have gone wrong ?

    • in a cooker this cake might take a lot of time. just keep back again in the pan and cook for some more minutes. when cooking cake in a cooker, the top should get browned. if the top does not get browned, then the cake can be uncooked from the centre. also the knife or fork or toothpick should be inserted till the bottom of the pan. if the cake is uncooked, it will show in the toothpick as the batter will cling to the toothpick. hope this helps.

  117. What’s the minimum quantity of water to be added? Pl mention that in the recipe. I made it without adding any water as its not mentioned in the recipe. I read it in comments that water milk can be added. Adding this clarification in the recipe will help. I generally follow many of your eggless baking and they turn out superb .

    • radhika, water is not added in the recipe. i have mentioned adding water as at times due to the quality of flour, the batter can become thick. so in this scenario only water can be added. thanks for the feedback on the eggless recipes.

    • its due to the quality of whole wheat flour. some flours absorb less water and some more. this variations happend due to the following reasons – how much finely they are ground, the amount of fibre and the percentage of gluten in the flour. so the amount of water to be added depends on the flour quality.

  119. Hi,
    I tired this cake today.the batter was way too thick when i finished mixing.it did not look like the batter shown in ur pic :(.Where would i have gone wrong?
    (since the batter was very thick,i mixed a little milk and baked and my whole cake burnt 🙁 🙁 🙁 )

    • maha, depending on the quality of flour, more or less water is required. at times some types of whole wheat flour absorb a lot more liquids and at times do not. so some more water or milk can be added. but i am not sure why the cake got burnt. did you bake in OTG or used the microwave mode for baking?

      • I baked in convection mode at 180 C.(in convection it got cooked in 20mins itself).Like u said tomo I will try this recipe again with more milk added.Hoping it turns out good for me 🙂

        • thanks maha. usually in convections ovens food gets baked faster than the conventional ovens. its due to the fan present in convection ovens. do try and let me know. you can add 1/2 cup more of milk or water. also fold the ingredients using the cut and fold technique with light pressure coming from the hands. do not over do the folding and do not mix. if you stir and mix the batter will fall flat and can start having gluten strands in it, which will ruin the texture of the cake.

  121. I have made this so many times now, it’s definitely my go to recipe if I want to bake a cake. Have tried making several different eggless cakes from around the internet and always end up wishing I had made this instead. This cake is so moist and has turned out perfect every time. Thank you so much.

  122. Hi Dassana,
    Thankyou for this wonderful banana cake recipe. My cake turned out soft, spongy and delicious! And the best part is its made of wheat flour. God bless you and keep sharing 🙂

  123. Hi Dassana, I just baked this banana cake and it came out soft, well risen, nice textured and beautiful brown golden colour. The recipe is just awesome! And the best part is its made up of wheat flour. I want to thankyou for sharing this great recipe. I am now going to try all the other bread / cake recipes shared by you. God bless you and please keep sharing 🙂

  125. Hii..This is the second time i baked this cake today… N it came out woderfully.. Everybody just loved it..Thanks u so much for this amazing recipie . Its the best eggless cake i have ever baked. ??

  127. Hi dear, i want to cook this egg muffin…but i dont hv OTG or oven…plz help me how can i make it without oven…how to bake in pressure cooker plz giv instruuctions

  130. Hi dassana,

    Thank you so much for sharing this receipi..your step by step instructions helped me to overcome fear of baking I had harboured in my mind for a long time..the cake also turned out good and my two year old finished half of it in a day…thanks a bunch..

    Best

    Seema

  133. Hi di…
    Can’t thank u enough for this super duper recipe…i tried it today and yuppii..it turned out so wonderful..evrything was great from aroma to taste…my family loved it…thank u..

  134. Yummy!! I tried this today and it came out really well. I never knew Eggless banana cake could taste awesome. Please keep trying and sharing with us such amazing recipes.

  135. Dassana,

    Tried the recipe, and it came out well. The cake was moist and soft on the day it was baked, but it got dry the next day. Maybe because of the banana, not sure. Made this in pressure cooker. Your measurements are all accurate, and that leads to perfect cakes for us!!

    Thanks a lot for the recipe. Keep going.

    • thanks anne for the positive feedback. the cake will become dense after refrigeration is coconut oil has been used. keeping the cake covered in an air tight box or container will not dry it out. hope this helps.

  136. I am not at all into cooking.. but i tried baking using ur recipes.. n they turn out so well.. and also i have always been doubtful about using online recipes as i dont know anything about cooking.. but with ur recipes i can bake at ease.. n the pictures make it even more easy.. thanks a lot for sharing such delicious dishes n recipes.. keep cooking n posting..!!!! ♥♡♥

  137. Hi Dassana,

    I am going to try this receipe tomorrow.
    Can I replace regular sugar with sugar free powder/tablet to make sugar free.
    I am asking as my father is diabetic patient.

    • i would suggest to use natural sweeteners like dry fruits instead of a sugar free powder. as one does not know how the sugar free powder will react during the baking process. you can use about 1/4 cup of dates puree or pureed figs instead of sugar free powder. since dates are very sweet, 1/4 to 1/3 cups should be fine. figs also you can add about 1/3 cup. cook the dates in some water till they soften and then add blend them. if the dates are very soft, then you can puree them directly with some water. it should be a thick puree. for fig puree, soak dried figs in warm or hot water for a couple of hours. when they soften, the blend them to a smooth puree. you can also cut down on the oil in the recipe if using the puree. add just 1/4 cup oil.

  139. Awesome recipe!!!! Thank you so much.. All of your recipes are fab with all the efforts you take to post the pic of each and every step.. Very much appreciated!!!!

  141. tried banana cake…. it came out very very yummy. thanks dear… keep posting new recipes.. will learn a lot

  142. Hi Dassana,

    I have tried your recipe with unbleached all purpose flour and it has always turned out well. Can I substitute the wheat flour with all purpose gluten free flour? If so, what’s the proportion? Does it need any xantham or guar gum to be added? If not, could I add flaxseed meal instead? In one of your responses, you mentioned not to add olive oil but I had always been adding it and the cakes turned out delicious. May I know why olive oil is not recommended? Thank you

    • selvi, difficult for me to answer as i really do not know how a gluten free flour will work, with or without xanthan or guar gum. i think you can add flax seeds. in this cake, olive oil gives a different flavor with the bananas. i also add olive oil to cakes, but in other cakes. just a personal matter of taste.

  143. Hi dasana! the banana cake was delish. i must say you have a beautiful set of whole wheat cake recipes! i am gonna try out all of them! thanks for sharing.

  144. Brilliant recipe . I added 2 tbsp yogurt and 2 tbsp water since my batter was very very thick . Baked for an hour – turned out perfect !!!

  145. I m not used to for doing comments but this tym I can’t resist myself . I tried this cake yesterday with half of ingredients becoz it was trial n m not gud in cooking. First tym I bake with foil paper..the cake is awesome n within 2 mins. There is only a empty plate.I used whole wheat flour with lil bit soyabean and chana flour and bake in otg with only bottom rod on for 45 mins…its really tastes very delicious.

    Thank u so much for sharing this…. keep sharing
    .

  146. Hi Dasana,

    I tried this recipe for a friend’s birthday and it came out so well! Everyone loved it. Thanks for sharing the detailed steps. 🙂

  147. Hi taste wise it was good but slightly under cooked. Is it b r coz of wheat flour?

    • under cooked means needs more baking. or the batter has been mixed too much which looks under cooked when baked, but its not under cooked actually. its not due to wheat flour.

  149. Yesterday i have made this cake. It was delicious. Thank you so much for sharing such a nice recipe. Just a small clarification, so every time while making cake in OTG we need to keep the baking tray in the middle rack and turn on top & bottom heating.Or this arrangement is only for this cake.

    • thanks for the feedback ruma. for every baking that i do, i do keep both the heating elements on and keep the tray in the center. this helps in evening baking. if the tray is close to the top, then the top gets cooked faster and vice versa. most baking recipes do not mention this. but i find this method the best.

  150. Hi, Nice recipe. thanks for sharing. Can I add 1/2 cup of raisins to this? I am planning to try mawa cake next. Can I add 1/2 cup raisins there as well?

    • thanks priya. 1/2 cup will be too much in mawa cake. just add 1/4th cup raisins.

  152. I normally never leave a comment but I had too this time as your recipe is simply fab. Earlier each time I used to bake a cake it was more or less a disaster but not anymore since I have started baking using ur recipes!! I have made this recipe 2 times already and as I m typing this its baking for the third time! Can’t help it… its amazing?

  153. Wow! I just made this and it’s so good!

    I originally looked for this since I have extra bananas but no eggs and no extra budget to buy eggs (student problems).

    It turned out really great even without eggs! Currently eating it fresh from the oven!

  154. Hi I have made this cake 3 times now in as many weeks. It’s perfect each time. I can’t have enough of it. I keep it wrapped up in foil in the fridge and it keeps well.

  155. Hi! I made this cake yesterday…it came out very well…thanks for such wonderful recipies…i also made mushroom butter masala following ur recipie… It has become my husband’s favourite dish… Thank you so much for your guidance..

  157. Hi Chef.

    Made this cake today. It was not airy infact very “geela” like halwa. While in oven cake was bulging but afterwards it flattened. I didnt mix extra liquids. Just oil in recommended quantity. I dont know where i went wrong?. Although taste was good.

    • looks like the cake needs more time to bake. you could have kept in the oven for some more time. halwa consistency can imply two things – one the cake has not baked well or the batter has got mixed too much. while baking, its best not to open the oven door continuously as this leads to the cake falling flat. hope this helps.

  158. Hi Dasana,
    All your recipes are delicious & great! Thanks for sharing them along with pictures, it makes lot of difference.
    The only confusion I m having is about the measuring cups. U said you have used 250 ml cup. Does that mean I have to use same cup for flour, oil , butter, water,etc? Because if you covert ml into grams then it’s not with the proportion that you mention above. Can you please clarify?

    • thanks. yes the same cup for flour, oil, butter, water etc. when you convert the solid dry ingredients into grams, the weigh is different and i have mentioned it too in the recipe card.

  159. Hi Amit, really excited to try this cake, just one query – can we use Eno instead of baking powder and baking soda? Waiting to hear from you soon! Thanks.

  160. Hi Amit, really excited to try this cake, just one query-can we use Eno instead of baking powder and baking soda? Waiting to hear from you soon!

    • thanks priyanka. instead of baking soda, eno can be used. overall just add 1 tsp of eno. also add some acidic ingredient, like about 1 tbsp of lemon juice or vinegar. just to help the cake have a better texture.

  162. Hi chef..! 😉
    This recipe is just fab!! ?… The outcome was also very tasty and was appreciated by all… Can u pls share the recipe for banana pancakes… ???

  164. Hi my cake remains little white n creamy from inside, it does not turn out to be as brown n crisp as yours, please suggest

  165. For the first time my cake turned out soo perfect in texture and taste. Thanks a lottttt. Have one question my cake cracks from top everyone I m making although taste n texture is perfect. Please help.

    • thankyou krishna 🙂 there are many reasons why the cake cracks due to excess baking powder, if your keep tampering the oven doors or the proportion of the cake is not right. hope this help’s you.

  166. Hello Madam,
    One more query that I missed to ask in my earlier text. In case I want to use butter, do I need to measure butter after melting or before. What will be measurement in grms if before melting. It will be 167 ml if after melting right.

  167. Hello Madam,
    I tried this recipe and cake came out very well..
    I was wondering whether we could add flaxseeds here. In that case can we skip baking soda? Your suggestion please..

  168. tried this recipe yesterday…it came out so well…thanks for the wonderful recipe…everyone loved it…!!!

  169. Somebody please tell me ..when 1cup measures 250ml ..how can 1.5 cups measure 180gm!! I used 1.5 cups and made a fool out of myself.. disaster!!

    • jagruthi, 1 cup is measured in 250 ml in volume. but when you use measure ingredients, their weight changes. so 1 cup of whole wheat flour when measured in a weighing machine is 120 grams. so 1.5 cups is 180 grams. eg 1 cup rice is 200 grams. you can look at this point in this way too. 180 grams of whole wheat flour fills up 1 and 1/2 cups. if you have used 1.5 cups of whole wheat flour, then you should not have an issue.

      • Well.. when I mixed the wet batter into the dry one.. it was at too tight.. I couldn’t even move the spatula and fold the ingredients properly!! I understand the volume and the weight part you explained…but for baking purposes…gm and ML are considered equal (metric)

        • okay. if you have used exact 1.5 cups of whole wheat flour, then could be that due to the quality and texture of whole wheat flour, the mixture required more liquids. sometimes it happens, that (but rare) that the whole wheat flour requires more moisture or liquids. more bran and more fibre in the flour would mean more liquid needs to be added. so in this case, some more liquids like water or milk can always be added to get a smooth batter. whenever you use whole wheat flour or multi grain flour for baking (cakes, cookies or breads), always remember that you may need to add more liquids in the batter or dough. it largely depends on the type of flour being used. if you use the same variety or brand of flour, then any recipe that you follow, just add some more liquid ingredient to the batter or dough.

          for baking purpose, dry ingredients are given in weight (gram) measurement and liquids in volume (ml) measurement. both cannot be interrelated. i give cup measurement also as many readers use standardized cups and do not have a weighing machine.

  171. I made this today it was too good I made in cooker ….. Thank you …. This was the best recipe I found wen I Googled for banana cake

  172. Hi, I made this & for the first time baking came out perfect, it was amazing. It just tasted like Starbucks Banana bread. Even my husband loved it. Thanks for such a lovely recipe….

  173. Hey…i m going to try the recipe today…i hv a Morphy Richards OTG i wanted to know that should baking be done with both heating elements on or just the lower one…and also which wrack should i place cake pan middle or bottom..thanks

    • for even baking, its always better to use both the top and bottom heating elements and place the pan in the center rack. i always do this for all the bakes. if the pan is too tall and close to the top heating element, then place it in the second lower rack. i do this for the loaf pans when i make breads or loaf cakes.

  174. Thanks for the recipe, I tried this! This was my first time baking and the result was wonderful. I just added some yogurt because I wanted to use less olive oil.

  175. Awesome…Very yummy cake… Baking for d first time and came out perfect.. I replaced walnuts with pecans,sunflower oil with vegetable oil and sugar with brown sugar.. Thanku for such a lovely recipe.. I love ur blog.. Perfect pictorial presentation.. ❤️??

  177. Thanks for this recipe.. The cake came out very nice..
    I used 50-50 maida & wheat flour. It took 17 mins in microwave convection mode at 180° C.
    Apart from cake please also share new recipes of eggless cookies also..

    • thanks for the review aesha and also thanks for sharing your variation and the time taken in the microwave convection mode. i do plan to add more cookie recipes.

  178. I would love to try your recipe but i dont have baking powder, can i just use baking soda and maybe adjust it to 1 tsp?

  179. I am loving this recipe and gng to make tis for my m-i-l today ..
    Is there anyway i can make this in n microwave nd if so how long to put it in and in wat setting.

    Thank u for the recipe

  181. Hi Dassana, i made this cake today. It tasted heaven but wat quite dense and under cooked from inside, though it looked perfectly baked from outside.. What could be the reason?

    • the denseness could be due to over folding or mixing of the batter. usually if the batter gets over done, the cake will look done from outside, but the inside will be dense and there will be no lightness or porousness in the cake. just fold lightly.

      • Hi, baked this again today, initially it seemed like it rose well, but when cooled, it sunk and felt like it did not rise at all. What could be the reason?

        • sheetal, what pan size you are using. and also when baking, its better not to open the door many times. doing this can sunk the cake, once removed from the oven or cooled.

  182. Hi ,
    When I pre heat my OTG should I keep empty cake pan also for pre heating.
    Want to try it tomorrow so kindly let me know ar your earliest.

    You are superb in every recipe.

    Thank you

  183. hi , so the measuring cup given here is 250 ml which is same as 250 grams if im not mistaken.. but for atta the quantity you have mentioned is 180 grams which is supposed to be 2/3 cup (whereas you have mentioned it as 1.5 cups) .could you please clarify. because i realised it only after mixing the atta ( 1.5 cups ) with other ingredients and it ended up being like we do for roti . then i added curd to get cake consistency . But it did come out well.

    • 250 ml is not 250 grams. in cups the volume is measured in milliliter for liquids. for solids, the same volume gives different weight measurements. eg 1 cup rice is 200 grams and 1 cup all purpose flour is 125 grams. 1 cup atta is 120 grams in weight, so 2/3 cup will be less and not 180 grams. the batter must have become too thick due to the quality of atta. sometimes atta absorbs a lot of water or liquids, depending on its quality and type. so in this case more liquids can be added.

  185. Hi Dassana,

    I have baked this cake many times and it had always turned out delicious. However, could I omit the sugar or is there a sugar substitute such as dates, applesauce or increase the number of bananas etc? Please advise. Thank you.

    • thanks selvi. i would suggest you to add pureed dates or apple sauce. if you increase bananas, the texture becomes more like a halwa. don’t add honey as honey becomes toxic when heated.

      • Dear Dassana…today I baked a banana cake using your very recipe. I substituted sugar with applesauce( same amount) and reduced olive oil( yes, I use olive oil for my cakes) by a quarter cup. My, my…it was divine:-).Thank you for your advice and for all your delicious cake recipes. Please continue with your talent and skills…:-)

  186. Hi Dassana,
    Thank you for such a wonderful recipe, I made it 2 days ago it was awesome, I added little milk in it to make It soft dropping consistency.

  187. Hello Ms. Dassana,
    thanks for the nice recipe. I tried it yesterday. Taste wise its good, cooked very well. But one thing was very weird. The cake texture was very crumbly. I could not cut piece of it, it was like big bread crumbs. I used 3 big bananas instead of 4 medium. Rest of the things were as per your recipe. Please tell me that what went wrong.
    Thanks.
    Anupam

    • hello anupam, did you use the microwave oven or baked the banana bread in a regular oven or OTG. crumbly could also be due to uneven folding or mixing or the batter has got too much mixed. the batter has to have volume while folding and should not fall flat.

      • Thanks for replying. Actually, i baked it on gas. I usually bake cakes on gas, obviously with some other recipes. With baking on gas, all my cakes turn out awesome with perfect taste & texture. I think, i should try this cake in microwave. I am having Samsung CE1041DFB/XTL 28 L Convection Microwave Oven, it has convection, microwave & combination cooking features. Also, i want to know that what do mean by uneven folding or too much mixing? We should mix the batter until all the ingredients get mixed properly, is’nt it?

        • fine. cakes can be made on gas too. some readers have tried this cake in a pressure cooker on gas. if you are baking in the microwave, only use the convection mode and not the microwave or combination mode. the ingredients in this recipe have to be folded and not mixed. folding is a different technique than mixing. in this method, the batter is cut and folded. the mixture is cut from the center with a spatula and while moving around the circumference, the batter is folded. i am sharing a youtube link as with words or pics it difficult to understand. here is the link – https://www.youtube.com/watch?v=jXe-kTlTv8I

  188. Hi Dassana,

    I have with me 4 very ripe bananas..But I don’t have time right away to make the cake. Is it possible to store the pulp for later use? Should it be put in freezer and for how long can I store?

    Thanks.

    • yes you can do that, but just drizzle some lemon juice on the mashed pulp, so that they don’t get darkened. you can keep in the freezer for 2 to 3 days.

  189. Hi ,
    I just want to say you are someone I love. Every receipe I tried from this site comes out so nice, so perfect description….so easy and I am running out of homely adjectives. Yesterday I have made banana cake for my 21 month son who always nag when its banana…
    Thanks
    Can you share some whole fruit recipe, like shake or anything where whole fruit nutrients will be there..

  190. Hey,
    I have 3 words for you.You are splendid :). My friend Janu introduced me to this site.i have never baked a cake in my life and it turned out like the one we buy in Starbucks. I am raking in all the praises for the cake and I wanted to pass them where they are due.
    Thanks a million. Way to go:)

  191. Hi dear….I have tried many recipes from your site..paneer recipes, cakes etc .EVERY TIME PERFECT?.now i just visit your site instead of googling ….thank u…..just one doubt…can I add chocolate chips in this cake …I have bananas so planning on making this cake…but my son requested me to add chocolate chips…..if yes…then how much should I add and when?
    Thanks in advance
    And keep up the good work.☺

  192. Hi Dassana,

    I love all your recipes….Have tried few recipes as well..

    Just wanted to know whether we can add jaggery inspite of sugar..Taste will slightly differ but just want to know ….

  193. hi Dassana,

    I tried this recipe yesterday only with multi grain atta. It was yummy but it was very hard like cake rusk. I baked in microwave convection.

    pls suggest changes..

    • it should not be hard like cake rusk. i do not consider the multi grain atta to be a problem. i think its either the baking soda or baking powder that was not fresh. also fold the batter and do not mix.

  194. HI,
    Many many thanx for the reply first n correcting me with baking powder n baking soda differentiation. The results were truly amazing. Have tried lot banana cake recipes but results came out really good with ur recipe. I will be regular follower after this recipe n really going to recommend ur blog to more people.?
    Please let me know if u have any recipes for whole wheat pizza without yeast . Thanx in advance

  195. Hi Dassana….
    Today I prepared ur banana cake recipe with cooker….. The result is awesome but at base it burnt little bit… But the taste is awesome…
    And I’m also prepared ur bhature recipe and posted a positive comments….
    Hats Off to ur interest, effort and passion…. Particularly ur health conscious ingredients, step by step pictures and exact measurements inspires me to do this recipe and not only this recipe… all the recipe…. Daily i am checking ur recipe in this site….
    And Now I am waiting for ur special SWEET recipe for Diwali….

    • we ae quite pleased to know this gayathri you liked the eggless banana cake recipe 🙂 thnakyou so much for your kind words and trying chole bhature too. god bless you.

  196. I must have baked like 20 banana cakes … all different recipes from different websites and I must say this is the BEST. I used over ripe bananas, skipped the sugar and served it with blueberry “jam” ( all i did was to microwave a handful of blueberries until they melted ) Everyone loved it!!! 😀

  197. Hi Dassana,
    Thanks for lovely recepie ??, my 18 months old love this banana cake very much!
    Will try your other recepies soon ?
    Cheers!
    Nilakshi

  198. Hi,
    i am a big fan of your website. can you please tell me the recipe for sponge cake with eggs and whole wheat flour? Thank you in advance

    • thanks renuka. i have a sponge cake recipe from my home science notes and its a tried and tested one. but its made with maida/all purpose flour and has proportion in grams and not in cups. let me know if you want this recipe and i will mail the pic to you.

  199. Having been a useless cake maker for 50 years I tried the banana cake recipe. WOW ………. It works. So quick, so tasty so moreish. It never made it to the storeage tin.
    Thank You

  200. Hi,
    I would like to try this cake with jaggery instead of sugar. Could you please tell them how much jaggery should replace the sugar? Thank you!

  201. Dear Madam

    I have become a fan of your recipes.

    I have a query wrt the eggless banana cake. I baked my cake in our convection microwave oven. But the top got burnt. Use of aluminum foil is not recommended. Way out pls.

    • just bake for less time and reduce the temperature to 15 to 20 degree less than what is mentioned in the recipe. in most microwave convection ovens, the heating element is on top and thats why the top gets browned faster.

  202. Dear Dasanna
    Your recipes are the best. And your pages are indexed better than other pages. I have always read your recipes and both followed them to the T and also made inspired versions of breads and savory items.
    I want to make 5 loafs for the Navratri stalls we are putting up this Friday. When can I make them? How long do they keep?
    Thanks in advance.

    • thanks a lot anu. you can make them a day before. they keep good for 1 day at room temperature and then you have to refrigerate. in the fridge good enough for 10 to 15 days. in a country like india where the temperatures are more on the warmer to hotter side, i just keep the loaf for a day outside. then later in keep in the fridge.

      • Thanks dear. Turns out, the stalls are on sunday. So, I am going to bake tonight and put it in the fridge. Maybe warm it a little before taking it down. I am excited because every time I come to this particular page and see how light the slices look, I want to make it all the more ☺

  203. Hi! I followed your recipe n made this cake yesterday. I baked it in my onida microwave in convection mode. After baking for 40 minutes, it was not done from inside 🙁
    Then I microwaved the cake for 3 minutes And voila it came out perfect!!! Thanks for recipe

    • joji the baking temperature varies with the capacity, size and the make of the oven. sometimes the recipe would bake a little early or late in respective oven. but I am pleased to know your cake came out perfect thanks a ton for trying and you are welcome.

  204. Hello,
    Also forgot to tel u I didn’t had baking soda so I used baking powder for the proportion of baking soda given. What difference does it make if I don’t use baking soda in making a cake.
    Thanx in advance

    • baking soda should never be substituted for baking powder. this is the reason, that the cake did not rise. you can substitute baking soda for baking powder, but not the other way round. baking soda is pure sodium bicarbonate and is 4 times stronger than baking powder.

  205. hello,
    Tried the recipe but it didn’t came out good. I really like ur recipes but this one didn’t work for me. The reason is it didn’t rise n it is raw from inside. Please let me know what can be reason . I have really no clue. Looking forward to ur early reply.
    Please reply .

  206. hello amit,
    I tried the recipe but it is not baked properly from the top in spite of baking it for 1 hr. Can u tel me what went wrong. Followed fully acc to ur recipe. Thanx in advance

    • did you preheat the oven for 15 minutes before baking. 1 hour is a long time. which heating element did you use while baking – top or bottom. let me know.

  207. Hello dasanna, awesome recipe.. Tried today and it came out well.. But centre part of the cake is slightly soggy.. Can you tell why

  209. Hi Dassansa,
    Baking was always a herculean task for me. I’ve come across many baking disasters. But after going through your website I gained some confidence and tried your much commented and rated eggless banana cake recipe with pressure cooker. It came out so well. Thanks alot.

  210. I tried out this recipe and WOW!!! It was awesome and everyone in my family loved it! The best part is it is Atta and not maida! Keep posting such healthy, delicious recipes.. Looking forward to more such interesting culinary master pieces from you. Keep up the great work!

  212. Tried your chocolate cake the other day, but I didn’t probably wait for the right time for it to cook. Tried this cake today – came out very well. Thank you so much for the recipes.. This is my first baking experience and I’m quite encouraged by the results. Thanks again!!

  213. Dear sis dassana,
    Just did the cake with double the measurement and it turn out very well. Thanks again. Just wanted to check, a friend of mine told me that adding a bit of coffee into banana cake will help to enhance the taste. Based on your experience is it true?

    • Welcome JSomu. glad to know that recipe worked with doubling the measurement as well. i have added coffee in other cakes but i don’t think in banana cake. as a coffee lover you will like the taste. basically it varies from person to person. i agree it will enhance the taste and aroma.

  215. Hello sis dassana, am J here from malaysia and am new to your blog. A great blog u have here I would say. Need some help, I wish to double the quantity of this recipe so I just can X2 all the ingredients right? Can I use a 8″ pan? Please advise. Thanks

    • yes you can double the quantity. one reader had doubled the recipe and it worked well. just increase all the ingredients proportionately. i think 8 inch pan might be less. 9 to 9.5 inches pan would work.

  216. Hi! I have tried your chocolate cake and for the first time ever i made a really Delicious cake. thank you. Though whenever i make a cake some part of it doesnt bake and remians liquid while the other most of the cake is totally baked. so scared that it will burn i just cut the liquid party way. why this this happen? how can i stop this from happening? please answer. thank you 🙂

    • thanks for the positive feedback on the chocolate cake. it may be possible that the baking temp in your oven is on the higher side as a result the tops and sides and the rest of the cake gets baked quickly leaving the center unbaked. i suggest to cover the cake with aluminium foil on top after 12 to 15 minutes of baking. then continue to bake till the cake is done.

  219. Hi ,thank you for the white bread recipe.for a first timer like me came out well.i could not fimd the,comment section formthat recipe so posting it here.i also made a small portion of the dpugh as garlic bread.

  220. Hello Sir
    I m very fond of cooking but never done any baking stuff. But after reading ur post I m confident enough to make an eggless banana cake in pressure cooker on father’s day tomorrow. Thank you.

  221. Wts de difference between baking powder n baking soda which u hav used in this recipe

    • both baking soda and baking powder are different. baking soda is just pure sodium bicarbonate. whereas baking powder is a dry mixture of sodium bicarbonate or baking soda and an acidifying agent like cream of tartar and corn starch.

  222. Hi, I couldn’t resist this recipe and I made it today. It turned out delicious. Thank you for the wonderful and easy recipe.

    i thought the cake was a little dry though my family loved it. Is it fine to add some milk to the cake batter to make it moist? If yes, what should be the quantity? Please let me know, will be of great help.
    And I have an IFB microwave, so cooked this at 160 degree in 15 mins only!!!

    • thank you gayathri. the dryness could be due to the quality and texture of whole wheat flour. some flours absorb more liquids than others. you can definitely add some more milk to bake the batter thin and the texture moist. about 1/4 cup should be fine. thats fast baking 🙂

  224. Hi…

    I made this recipe n it was awesome…Delicious

    my daughter n hubby both of them liked it very much..

    Thank u for d wonderful recipe..

  225. Hello. ..I have been following your recipes for a while now and they are awesome. This banana cake was yummy and just right for my kids as an evening snack. Thanks a ton.

  226. New to baking and I found that normal ‘Baking Powder’ has aluminium in it. Can I leave out the ‘Baking Powder’ from the eggless-banana-cake-recipe ?, because I am not getting a organic ‘Baking Powder’ in India.

    • in the recipe both baking powder and baking soda are required. in this case, i would suggest you to increase the baking soda to 2/3rd to 3/4 tsp if you are fine with its aroma in the cake.

  227. Jst finished wid ds cake. N its jst amazing. Delicious. Regular reader of ur blog n tried many recipes bt sharing for d fst time. Thank u

  229. This cake is delicious and healthy as well. I mixed brown sugar to make it more healthy. My family liked it so much. Thanks a lot.

  230. Just a tip: I weighed the bananas with the skin – 500 grams, and without the skin – 300 grams. As for the cake it was light and fluffy; definitely a good healthy snack! I love making cakes and scones for my afternoon tea time. 🙂

  231. I try dis recipe widout vanilla extract… its turned out good BT its not dark brown on upper side….. can u plz tell me y???

  232. Hi Dassana,

    Thanks for the recipe..i have made it twice and it came out absolutely awesome.
    Now, I want to double or triple the recipe because I have about 25-30 bananas that are quite ripe (got it super cheap in the farmers market and now even after giving it to all my friends, I am still left with lot of them ! :D)

    I want to make lot of banana bread and give it to all my friends.. but not sure if this recipe can be doubled or tripled or quadrupled.. please let me know 🙂 and thanks again for these superb recipes !!

  233. Hello Dassana,

    Today I again made this cake. Today is the 6th time of this;) n this time also it is hit in my home….

    Thanks alot as now me confident enough for baking n that is also cakes n imp thing is eggless with whole wheat floor….

    You are the best person I ever known without knowing….:) really mean it…

    Whenever me spending time with my mobile my hubby always asking me “to kya kahati hai tumhari Dassana aaj :D” because whenever i m spending my time with mobile he knows that today some new dish will b thr to taste n he is very foody, he loves to taste new dishes everytime n ur blog is helping me to fulfil that as since last 2 yrs because of some digestion issue he can’t hav non veg food n he is very happy with U n ur blog as he doesn’t have any sad feeling that he can’t have non veg as he is getting so much variety of food because of ur blogs…

    Thanks a tone dear n sorry for so much long comment n for reading my words.

    Regards,
    Sujata Sachin

    Note: will always trouble U by sharing my success or disaster after making every dish:)

    • welcome sujata. i liked reading your comment. good you shared your story. feel free to share feedback or to ask any query. overall vegetarian food is good for health, delicious and very vast. i don’t think i will be able to cover even 5% of indian cuisine. its so rich.

  234. Hey, I made the cake and it turned out amazing. Everyone in my family loved it, they were all praises about my baking skills, I think you deserve most of if. Thanks for making life tastier. love.

  235. I tried the recipe today. I used only cooking soda instead of baking powder. And did not use eggs. Baked it on heated pressure cooker in low flame(sim) for 35min the cake came out superb. Better than the cakes we get in bakery. The cake is very soft and lightly moist, awesome recipe thank you

    • welcome jyothinath. glad to know this. thanks for sharing your variation and also letting us know that the cake can be made in pressure cooker.

  236. Hi I tried this recipe and it came out well. Thanks for sharing it. I added cashew nuts instead of walnuts.

    Regards,
    Renuka.

  237. Hi,

    Thanks for sharing the wonderful receipe.

    I have 1 quick question. What is the utensil that i have to use for baking in Microwave oven?
    Will Tin Container work..as I’m doubtful if we can use metal in Oven.
    I have a LG Convention oven.

    Thanks for your help.

    • welcome saujanya. in Convection mode of microwave oven you can use Oven Safe metal pans. but don’t use the metal pan in the microwave mode. as the metal start arsing. so while purchasing ask the shopkeeper for oven safe pans.

    • Hi,

      Thanks for your reply…i tried yesterday…the appearance was exactly the way u have posted.
      Look wise it was very yummy…but the taste was little different..I think it is because of the maida i have used..tht was giving a different smell…
      But yes..i have learnt baking because of you…Thank you so much..

  238. Hello mam
    After surfing through the net for eggless recipes, i finally found your website. I have tried the eggless atta cakes. They came out very yummy. Also the tip u have given about covering the cake tin after about 15 minutes is very valuable. Can i use the muffin cake recipe to make a regular cake as i do not have muffin moulds? How should i bake in case i am using a silicon mould? I have a 25 lt godrej microwave with convection mode. Thanks.

    • thanks a lot sushma. you can use the muffin recipe to make a regular cake. i have not baked in silicon mould, so can’t say how long will it take. but on an average, 25 to 45 minutes works depending on the oven type and the temperature conditions in the oven.

  239. I have become a big fan of your receipies, I have tried banana cake today and it was awesome

  240. hi mam,

    I wana try this banana cake. I hv a gas oven and dont hv clear idea how to do with it. Even the user manual is confusing. Can i cook this in a pressure cooker? If yes, wht are the changes to be made.

    • savitha, yes you can cook this banana cake in pressure cooker. heat the pressure cooker first. then lower the flame. add about 1 cup of salt or sand in the pressure cooker. place the cake pan and remove the gasket and whistle from the lid. close the pressure cooker tightly with the lid. bake for 30-40 minutes. if not done then bake for some more time. salt or sand can be reused.

  241. Hey i made the cake and was very soft and moist… Just wanted to know whether theres any way i can substitute oil or reduce the quantity?

  242. Hi dassana,
    I search a lot nd got baking soda in my kitchen.. made this cake and came out very well. More testy and delicious than bakery wala cake.
    Luv u nd thank u for this recipe..
    Very simple and easy to follow recipe..
    I m going to try ur other cake recipe too

  243. Hi dassana,
    I m going to try this recipe tonight. I dont have baking soda.. what can i add Instead of baking soda???????

    Plz help.

  244. Hi I am an aspiring baker and unfortunately the past few times I’ve baked it turned out to be a disaster!!
    However I stumbled across your blog today and baked this and it was absolutely amazing , got wiped clean. Thanks a lot for the recipe!!!

  246. I tried your recipe as I ran out of eggs and the cake turned out beautiful! One of the best banana cakes I’ve ever made actually. I’m going to make it again tonight for breakfast and add figs and a bit of yogurt this time (to activate the soda and to provide some extra moisture for the figs so I don’t need to soak them first- time saver!). Thank you for sharing x

  247. hi dassana..whenever I make cake it becomes dark brown from outside..Bt under cooked from inside..I have ifb 32src1 convection microwave oven..and in my model I have 110° to 200° range in convection mode ..please suggest at what temperature should I bake the cake and for how many minutes..please help me

    • you can bake the cake at a lower temperature of 180 degrees celsius. generally convection ovens bake faster than a regular OTG. so when baking a cake in a convection oven reduce the temperature from 10 to 20 degrees less than what is in the original recipe. eg if a cake is baked at 200 degrees celsius, you can bake it at 190 or 180 degrees celsius. timing will vary. the top should look cooked. it can be golden or a light golden. but the final check is that a toothpick inserted in the cake should come out clean or should have fine dry cake crumbs on it. it should not have the cake batter on it.

  248. Sir, I watch your all cake recipes, but I confused the measurement you given
    In your recipes. Please mention the quantity of dry ingredients in gm and wet
    Ingredients in ml. I want to preserve for one month,can i use sodium benzoate
    and what proportion.
    I am waiting for reply. Many many thanks.
    Rameswar Sen

  249. Hello ma’am I am a silent reader of ur recipes.but I must say u r doing such a fabulous job.with the picture guidance it is so helpful.just want to know as I m dieting now a days and i m mad about cakes.so I want to know can I reduce the sugar amount and oil quantity.instead of normal sugar can I use brown sugar and how much I can reduce.instead of oil can I use olive oil and how less quantity I can use.plz reply.ur guidance will be helpful

    • thanks malka for taking the time to comment. happy dieting 🙂 yes you can reduce the oil and sugar. you can add about 1/2 to 1/3 cup of oil. the cake won’t be that soft, but will be still good. for sugar, you can add about 1/4 cup. if you want still less, then go for 3 tbsp of sugar. you can use brown sugar. you can also use powdered jaggery.

  250. hey, awesome recipes. just wanted to ask that can i use the regular tin/ metallic baking trays in convention mode of microwave. plz reply

  252. Hi ma’am,
    I am a big fan of you and your recipes. All dishes comes out so well. I tried your basic eggless chocolate cake and it came out yummy. I always used to dread baking but with your clear pictorial representation it came out perfect at first go. I went and bought whatever required for baking. 🙂
    Now this eggless banana cake is baking in the oven. Ma’am one query. Can I replace all purpose flour/maida with whole wheat flour in all cakes and muffins as I am allergic to Maida.
    Thank u and God Bless you and your family always.

    • welcome asha. thanks for your kind words and blessings. yes you can replace atta with maida in all cakes. but replacing maida with atta will not work in all cakes.

  254. hi, tried your recipe today. It came out delicious. Its my first try at baking. would love to try your other recipes. one question though. How to store the cake.

  257. Hi Dassana,
    Thanks a lot for all your wonderful recipes..have tried the gravies, desserts and cakes…they came out really good cos of ur step by step pictures and your crystal clear explanations..if you were somewhere closeby I would have rushed in to meet you in person…such a best work on this website…keep up the good work and May Almighty shower His choicest blessings upon you and your family at all times..take care

  258. Hi Dassna,

    I tried this recipe at home,, It came out fantastic, very testy… My husband and son love it.
    Thanks for sharing such a yummy and healthy recipe.

  260. Hi it came out awesome… Love the way its depicted step wise with pictures..
    Trying more recipes ..
    Keep us posted dassana

  261. Hi Dassana Amit,
    I tried your recipe but my cake did not come out too well. In the sense it did not swell too well and when I tried to remove it from the pan, it broke. Please let me know where I went wrong because my cakes with eggs usually come out well.
    ingredients I used-
    1 cup maida
    1 very large banana
    3/4 cup sugar
    1 cup melted butter
    1.5 tsps. baking powder

    Please let me know where I went wrong.

    • hi aparna, the proportions of the ingredients you have mentioned are not balanced in the recipe. firstly the butter is too much. for 1 cup of maida, about 1/4 to 1/2 cup of butter is fine. 1/2 cup of butter will make the cake more rich and buttery. sugar is also extra. 1/4 to 1/3 cup of sugar would be fine to use with 1 large banana. and 1.5 tsp of baking powder is a bit more. 1 tsp would have been fine. try making with the proportions i have mentioned and then let me know. for any baking recipe, its always best to follow the original recipe and their proportions. tweaking or changing the proportions won’t give good results.

    • I think it is because you use ‘cup’ to measure ingredients, which I am not use to. I’ve work with kilos, ozs or grams in regards to measuring ingredients. For me a ‘ cup’ could mean any size however, I admire people who use a ‘cup’ for measurement and their end product is perfect! For me I avoid recipes that uses ,cup’ for measurement

  262. Hi,

    Tried ur recipe. Baked the cake in a cooker. Came out fantastic. This is my first attempt at baking. Just a quick question…can all ur cake recipes be baked in a pressure cooker?

    Thanks,
    Shilpa.

    • welcome shilpa. good to know your experience. not all cake recipes can be made in pressure cooker. if you want to bake regularly then i would suggest to buy an OTG. secondly, i would suggest to use this pressure cooker only for baking. don’t use it for pressure cooking.

  264. HI DASSANA,
    i tried banana cake recipe and it turned out to be nice, taste n texture was all fine, but there was one doubt that after everything was done and cake was ready i saw some stickiness on the upper part …. can you please suggest what went wrong in the recipe…as taste was nice..

  265. Hi, I just want to say that this recipe is so great. I don’t know there is such eggless recipe like this. Once again, thanks for sharing this recipe to me.

  266. Dassana,

    Just finished making this wonderful cake.
    Didn’t taste it yet but I’m sure it’s going to be superb.. Cos I can smell it 🙂

  268. Hey Dassana, tried this cake last night and it came out quite well. In fact this is my second cake from ur site after the Orange cake. I had a couple of queries though and would be glad if u cud help me out… Just Like my orange cake this cake too came out with hard and chunky crust though the inner cake texture was fine. Donno wht might be causing it. I use onida black beauty convection oven and set the temp at 180 degree preheat and baked at same temp for 40 mins.
    Also I have recently taken up baking and since I have convection MW I thought of using the same. Will baking in regular otg yeild better results?? If so cud u pls suggest a good buy?
    Thx for patiently reading thru my lengthy query. Ur recipes are very accurate in measurements and methods so it has become my ‘go to’ place for any new trials. Thx for all the wonderful recipes…..
    Best wishes
    Ramya

    • hi ramya, microwave oven uses the convection mode of heating and due to the fan, things get heated up fast and quick. what i have experienced in my microwave oven is that the top would get browned quickly and sometimes crusty too. whenever you bake a cake or bread, which is baked in an OTG or electric oven in the original recipe, then lower down the temperature from 10 to 15 degrees celsius. eg if the baking temperature mentioned is 200 degrees celsius, then lower it to 190 or 185 degrees celsius or even 180 degrees celsius. also sometimes the size of cake pan or tin can cause this issue. baking in an OTG is much better as there is even baking. in microwave oven, no heat is coming from bottom. the heat comes from top, so the top gets cooked faster then the bottom. in an OTG, the heat comes from both the top and bottom heating rods, so the baking is even. i hope this helps.

      you can buy a basic OTG if you plan to bake often. i have an old philips OTG and its working good. i have not yet tried other brands. i prefer to bake cakes, bread and cookies in the OTG. and bake biryanis or melt cheese on pasta etc in my microwave oven. most welcome ramya.

      • Thanks a ton… On the look out for an otg now…. Ideally wht size wud u recommend for a family of 4 to 5 ppl? Thx again for patiently answering my queries.

  270. Thank you for the recepie. Very nicely explained. Made it as explained. Added 2 tea spoons of milk. Came out superb.

  271. Hi

    I have tried this recipe , came out very nice and yummy , but
    I have some doubt &problem , while mixing all ingredients as per your suggestion , the batter became very tight after some time of folding , i add some portion of milk(4 tsp) & condense milk (4 tsp) to loosen up the batter , i want to know why this happened & how should i rectify this. is adding milk will be okay .

    even though taste and consistency of the cake was good , want understand why this happened

    in place of oil can i use butter

    please suggest me , to understand the cake baking better

    • deepika, its due to too much of folding in the batter. the folding has to be done in large strokes about 4-5 times. thats it. the tightening is because of the gluten strands are formed in the batter which spoils the texture of the cake and making it dense. next time just fold briskly and lightly. don’t fold too much.

  272. Hi Dassana,

    First time I tried baking and it came out perfect :), only some portion was not fluffy (probably because by mistake I pressed it to make the surface smooth). Thanks for the recipe. I’ll try more of baking from your blog.

  274. Hi,
    Can we bake this particular cake with all purpose flour/maida?
    If yes, what changes are to be made in terms of proportions?
    Please let me know. Thank you for this wonderful website you’ve put up for beginners like me. 🙂

  275. Hi dassana tried this cake and it is awesome guilt free and gobbled up within 30 mins
    thank u so much
    Wish u happy new year

  278. Dear Dasanna, wish you a wonderful 2015!! May you keep on inspiring people to cook and make their friends and family happy!!

    I made this cake for Christmas. It was yummy but mine was too soft. I couldn´t cut it into proper pieces. The crust was crisp but the inside was too soft though well cooked. Looking at your pics I think I went somewhere wrong. I used olive oil….rest everything was as per your recipe.

    • wish you too dhanya a great 2015. thanks for your wishes. olive oil is fine. i have made cakes with olive oil before and it works very well. may be either due to the pan size or flour quality. in baking many things affect the final product. so difficult to pinpoint what exactly goes wrong. but still good to know that the cake was good.

  279. Wow never thought eggless cake would taste so great. Easy and simple. My husband n daughter loved it. I replaced whole wheat with maida and used canola oil. Result was great thank you.

  280. Hi dassana, thank you so much for this awesome recipe. I tried the eggless whole wheat cake today and it really turned out to be almost perfect with the right taste, sweetness and softness….will be following for other recipes also. Stay blessed!!

  281. Hi Dassana…thx a ton for this recipe. I am an absolute disaster when it comes to baking a cake , did absolute disaster couple of times earrlier and hence stopped baking 🙁 but this time with step by step pictures and detailed procedure it came out so well…and the best part is its completely made out of atta . I am a big fan of your website and often find myself looking into your page to find ideas for lunch, dinner or breakfast…thanks and keep posting such recipes. God bless.

    • welcome jhinuk. thanks for sharing this positive feedback and for your blessings. glad to know that cake turned out well. try some more baking recipes and slowly you will become good in baking. we all make mistakes while learning but important thing is to keep on trying with tried and tested recipes. i wish you all the best.

  282. Hi dear
    I was unsuccessful to bake cake perfectly as it was hard. Please guide me in baking. I used microwave convection mode preheat 185 degree centigrade.

    • 185 degrees celsius is fine. the preheating has to be done in the convection mode for at least 10 minutes. then the baking has to be also done in the convection mode at the same temperature. you have mentioned preheating temperature. did you bake also in the same temperature in the convection mode?

  283. The cake came out perfect .i baked it on the gas thanks a ton ,your recipes have make baking so easy.
    God bless
    Nupur

    • padma, the 5 litre pressure cooker has to be closed tightly with the lid and the whistle has to be removed. keep the cooker on the lowest flame. you can heat the cooker first for some minutes before you keep the cake pan. some people also add sand on the bottom. you can also keep the cooker plate that we get in the cooker. then on top of it place the cake tin. i read this somewhere, that if you use the cooker too much for baking, then the metal deteriorates and makes it unfit for pressure cooking. so better to keep one 5 litre pressure cooker separate for making cakes.

  286. so sorry found it. thanks will try and respond back. I am planning add a bit of oats to the mix, hope that works. As i have done that in my cake with eggs

  287. Hi,

    Love the way you have described the steps, but where are the measures for the ingredients. i could not find how much quantity to use of the ingredients.??????????

  289. Hi
    Recipe for banana cake is wonderful but can I replace vanilla extract with another ingredient as I haven’t vanilla extract.
    Thanks.

  290. Hey I am going to try this recipe I never baked in my entire but going attempt for my cousins for the Christmas party. Do you have any tips? Can I use olive oil or seasons seed oil or canals oil bc that’s wats lyi g in the house. How many bananas do I use? N how much milk should I use or should I not use milk? Wat degree do I put it 180 or 350?

  291. hi Dassana,

    tried out the recipe yesterday and it came out perfect !! followed the instructions to the T. thanks for the foolproof recipe !! My search for the perfect eggless banana walnut muffin ( read cake ) finally came to close . thanks a lot girl !! a big thumbs up for you !!

    regards
    preethi.

  292. Hi,
    I tried this eggless banana cake now it was awsm..it had a nice flavour…As my kid doesn’t eat banana I added some coco powder and choco chip to it..it was wounderful.

    Regards
    Anitha

  293. Hi Dassana,

    Thank you for sharing the recipe. I baked two, one using all purpose flour, sunflower oil but without sunflower seeds. It turned out moist. The other I use coconut oil, add cinnamon powder, melon seeds and cranberries (i have on hand). It turned out great. It is gone within 5 hours.

  294. Hi Dassana,
    I made this cake yesterday, but the cake was uncooked inside, I left it in for longer but it was still uncooked and the outer layer was hard. The mixture was very thick, I only used 2 bananas and there wasnt enough wet mixture to mix with the dry ingrediants so i added milk. I want to make it again, any suggestions? Also I have a fan heated oven.

    • hi aleena, i think there was not enough liquids in the cake or there was over mixing. since milk was added later, the batter must have got over mixed or over folded. over mixing will ruin the texture of the cake. if using just 2 bananas, then once the bananas are mashed, then add milk. about 1/2 cup of milk is fine. then follow the recipe.

  297. Hi..in case of baking in otg, can we switch on the top element at a later stage, like in the last 10mins.

    Also I more query. My cakes rise a lot in yhe oven but after taken out they fall down so much that a deep hole ia created in the middle. Do you have any idea why this happens?
    Thanks a lot.