Whole Wheat Banana Cake (Eggless and Vegan)

Whole Wheat Banana cake with video and step by step photos. This is 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.

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eggless banana cake recipe, banana cake recipe

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 cake was liked by everyone in the family and more so by my brother in law. Banana cake has been his favorite cake since childhood. He said its one of the best banana cakes that he has had and it reminded him of the banana cakes that were made in Vienna bakery in Santacruz, Mumbai.

So if you have some ripe bananas at home then you can easily make this delicious cake.

The banana cake can be served plain as it is. You can also serve the cake slices with some whipped cream or if you want, frost the cake with butter or cream icing. A chocolate icing would also go very well. At home we prefer it plain to go with the evening cup of tea or filter coffee or as a sweet dessert snack.

If you are looking for more Eggless cake recipes then do check:

How to make banana cake

1. Take ripe or overripe bananas. I have used here overripe 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 in a preheated oven at 180 degrees C/350 degrees F for 45 to 50 minutes or till toothpick inserted in the cake comes out clean. The timing varies from oven to oven. Please check the 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

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Banana Cake (Whole Wheat)

4.84 from 235 votes
This Eggless banana cake is a quick, easy one bowl cake recipe made with whole wheat flour and bananas. Light, soft and moist vegan banana cake. No special ingredients required.
eggless banana cake recipe, banana cake recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:35 mins
Total Time:40 mins
Servings (change the number to scale):12 banana cake slices


(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 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
  • 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)



  • Preheat your oven at 180 degrees c/350 degrees f. If using a regular oven, heat both the top and bottom elements. For a microwave convection oven, just preheat the oven.

making banana cake batter

  • Peel and chop the bananas. Add them to a bowl and mash them with a fork. You can also use a blender to mash the bananas.
  • Add sugar, oil and vanilla extract.
  • Stir very well so that the oil mixes with the banana puree and the sugar dissolves.
  • Sieve whole wheat flour, baking soda, baking powder, salt directly in the bowl. You can also sieve these separately and then add them to the wet ingredients.
  • Fold the dry ingredients into the wet ingredients very well.
  • Add the chopped walnuts and fold again. Apart from walnuts, you can also add raisins, pistachios or any dry fruits of your choice. Chocolate chips or cacao nibs can also be added.
  • Pour the batter in a greased or lined loaf pan ( 7.5 x 4 x 2.5 inches) or round cake pan (7.5 x 2 inches).

baking banana cake

  • Gently tap and shake the pan. Place the pan in the center rack if using a regular oven or otg.
  • Bake in the preheated oven at 180 degrees c/350 degrees f for 45 to 50 mins or till tooth pick inserted in the cake comes out clean. 
  • If the top of the cake starts browning then cover the top with an aluminium foil or butter paper. * check notes
  • When warm or cooled, slice and serve banana cake plain with tea or coffee.


  • 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.

Nutrition Info (approximate values)

Nutrition Facts
Banana Cake (Whole Wheat)
Amount Per Serving
Calories 237 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Sodium 46mg2%
Potassium 236mg7%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 13g14%
Protein 2g4%
Vitamin A 25IU1%
Vitamin C 3.4mg4%
Calcium 23mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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908 comments/reviews

  1. Hi Dassana,
    I had a query. Can I substitute banana with pineapple as my kids like pineapple cake? Also what is the difference in the cake if egg is added or not added? Does it make the cake taste better like the market ones?
    I really like your recipes they always turn out good, since I make them for kids I like the heathy option of wheat over maida.
    Lots of good wishes and gratitute to you!

    • yes of course dee. pineapple puree can be substituted. with eggs the cake have a better crumb structure. they are more lighter and fluffier as compared to cakes made without eggs. though with using correct egg substitutes once can get such a texture also. in the market for eggless cakes, a few more ingredients are added that make the cake fluffy like cake gel and cake improvers. i would not add such ingredients in homemade cakes and its better to use natural edible ingredients.

      thanks for the feedback and best wishes to you too.

  2. Hi Dassana,
    Thank you for all the healthy recipes. Banana cake came out very well. I don’t get this spongy texture in whole wheat chocolate cake. Should I add some baking powder? How much should I add?5 stars

    • thanks nalini. yes you can add some baking powder. since baking soda is already added, thus you can add 1/4th teaspoon baking powder.

  3. Am a beginner . My cake turned a little bitter and crumbly & very crisp on the outside . Where did I go wrong ?

    • crumbliness could be due to uneven folding or mixing of the batter. bitterness i am not sure. could be due to the type of oil used. when making cakes with oil, always use a neutral tasting oil. when baking keep the pan in the center rack of the oven. and mix or fold the batter gently but well. hope these tips help. the more you bake, the more you will get the knack of it and you will become good in baking.

      • Thank you so much Dassana. Your response is so encouraging . Am not giving up ..Will correct my mistakes next time .5 stars

        • welcome aarthi.

    • Bitterness is due to excess of vanilla essence..

  4. Thank you so much dassana Amit. I will definitely try this cake in metal pan as the batter was very tasty. Thanks a ton.5 stars

    • welcome divyanshi. when baking in a microwave convection mode for any thing like pizza or cookies or cake, always better to use a metal pan as it conducts heat very well and thus the baked product has a golden finish or a golden crust.

  5. I tried this cake for my kids in my ifb microwave convection using convection mode. However cake became hard from top and the from inside it was half cooked. I used borosil glass round bowl. Please help, I don’t know where I went wrong.5 stars

    • divyanshi, in a convection mode of microwave oven, the heat comes from the top (as the heating elements are usually placed on the top). also there is no heat source from the bottom as regular ovens have. so the top gets baked more. secondly a glass bowl or pan is a not a good conductor of heat. so the baking is slow when baked in a glass pan. what has happened here is that heat has not been conducted well enough in the glass pan (as no heating element below in the oven) and moreover using a glass pan will slow down the conduction. if you use a metal pan, the cake would have got baked from the center with some browning from the top. this are the reasons why the cake has become hard from top and half cooked.

      hope i have been able to explain well. try to use a metal pan when baking in the convection mode of microwave oven. if the top starts becoming brown, then cover the top with aluminium foil or parchment paper when baking in the convection mode only.

  6. Hello ma’am, I love your recipes and keep trying them out. Planning to bake this cake in a couple of days. I was wondering if it is okay to use eno fruit salt instead of baking soda in the recipe? Please let me know. Thanks!4 stars

    • shaii, thanks. you can use eno in place of baking soda. add about ½ to ⅔ teaspoon of eno.

  7. Hello Dassanna,
    I am a HUGE fan of urs. Every time I want to check out a recipe yours is the first website I search. You make the entire cooking process seem really simple and your step by step pics are a real help. Lots of Love, Kudos and Respect. And thanks a bunch for all the recipes5 stars

    • thank you much ananya. so glad to read your positive comment. i try to make the cooking process simple so that it helps the readers. wish you all the best and welcome. happy cooking.

  8. Hi, can we make this cake in pressure cooker or steamer with the same measurements of ingredients?

    • yes sivi, you can easily make this cake in the pressure cooker.

  9. Hello so I tried this one today looked good but when I cut it .. it wasn’t as crumbly as it looks in the picture .. it’s more like sheera .. could u tell me the problem

    • vipra, the cake needs to be baked for some time. its not baked completely. so please bake for some more time.

  10. Hai..can I use jaggery instead of sugar?if yes ,is there any variations in measurements?can I use coconut oil in the place of oil ?

    • yes of course you can use jaggery instead of sugar. you can use the same measurement as that of sugar. if the bananas are very sweet, then add ⅓ cup jaggery. you can use coconut oil. do note that with coconut oil, the aroma of it will be there in the cake.

  11. 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.5 stars

    • 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 ????

  12. 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!5 stars

    • Welcome Chloe. Thanks for sharing this. I am sure it will help some readers.

  13. 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.

  14. 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 stars

    • Thanks Patricia for this positive feedback. Glad to know that you liked this egg free banana cake recipe.

  15. 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!5 stars

    • Welcome Nidhi. Glad to read your awesome feedback. Yes its one of the best egg free banana cake recipe.

  16. 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!5 stars

    • Welcome Camy. Glad to know this. Thanks for sharing this positive feedback on banana cake. Do try some more recipes from the blog.

  17. 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??

    • yes sumaya, you can make this eggless banana cake recipe in a cooker.

  18. 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!5 stars

    • 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.

  19. Hi…
    I have tried many of ur recipes it came out fabulous . Everyone were impressed when I served banana cake????5 stars

    • Thanks Chaithanya for giving this positive feedback on banana cake recipe. Glad to know this.

  20. 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 ?

    • thanks nelly for sharing this feedback. i have got requests to add a few savory biscuits. so will try to add them. have taken a note of ajwain biscuits.

  21. Success in first attempt….so in love with this recipe… Thank you so much5 stars

    • Welcome Khyati. Glad to know this.

  22. 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!5 stars

    • 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.

  23. mam do I need to add yeast in this recipe

    • no need to add yeast.

  24. 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.

    • Welcome Anagha. Glad to know that everyone liked this egg free banana cake recipe. Thanks for sharing your positive feedback on recipes.

  25. 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!!

    • Thanks Shweta for your kind words and positive feedback on recipes. Glad that I could help you in your baking journey.

  26. Hii

    I tried the recipe today and it turned out pretty well. Thanks!!
    Can sugar be replaced with honey and what will be the proportion4 stars

    • 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.

  27. 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 recipe5 stars

    • 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.

  28. Hello, can i add almond powder as I want to make it for my baby? How will this change the recipe?4 stars

    • shikha, i have already replied to your comment. just refresh the page and you will see my reply to your earlier comment.

  29. 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

    • shikha, you can add half a cup of almond powder and use only 1 cup of whole wheat flour. just add about 3/4 teaspoon of baking soda. the cake will have a different texture due to almond powder, but my guess is that it will taste good.

      • Thank you so much for your reply.

        • welcome shikha.

  30. 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.

  31. 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…
    🙁5 stars

    • 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.

  32. For how many days it can be stored ?5 stars

    • for 10 to 12 days in the fridge.

      • Hi
        Can the oil be replaced with ghee? If yes, then in what quantity?
        Thank you for the recipe ????4 stars

        • welcome. you can use ghee instead of oil. use the same amount as mentioned in the recipe. but use melted ghee in the same proportion.

  33. 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!5 stars

    • Welcome Prarthana. Glad to know this. Thanks for sharing your positive feedback.

  34. Great recipe. Have made this cake three times now. Everyone in my family loved it. Thank you.5 stars

    • Welcome Aparna. Thanks for your positive feedback.

  35. 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 you5 stars

    • Welcome Jyoti. Thanks for your positive feedback on banana cake recipe.