Light Eggless Banana Cake
Moist, fluffy, and irresistibly delicious, this Light Eggless Banana Cake is the ultimate treat for banana lovers and those seeking an egg-free dessert option. Crafted with ripe bananas for natural sweetness and a tender crumb, this easy recipe uses pantry staples like all-purpose flour, sugar, and vegetable oil, making it both affordable and simple to prepare. The magic happens in just 15 minutes of prep time, with no need for fancy equipment or complicated techniques. Perfectly spiced with a hint of vanilla and leavened with baking powder and baking soda, this cake bakes to golden perfection in under 35 minutes. Whether enjoyed plain or dressed up with a drizzle of chocolate or a dollop of whipped cream, it’s an ideal dessert or snack for everyday indulgence. Tags: eggless cake recipe, banana cake from scratch, easy homemade desserts.
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Recipe Information
Ingredients
- 3 pieces (medium) Ripe bananas
- 1.5 cups All-purpose flour
- 0.5 cup Sugar
- 0.5 cup Vegetable oil
- 0.5 cup Milk
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and grease or line an 8-inch round or square baking pan with parchment paper.
Peel the ripe bananas and mash them thoroughly in a large mixing bowl using a fork or potato masher until smooth.
Add sugar, vegetable oil, milk, and vanilla extract to the mashed bananas. Whisk until the mixture is well combined and smooth.
Sift the all-purpose flour, baking powder, baking soda, and salt into the wet ingredients. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix just until combined, avoiding overmixing as it can make the cake dense.
Pour the batter evenly into the prepared baking pan and tap the pan lightly on the counter to remove any air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the cake on its own or with a dollop of whipped cream or a drizzle of chocolate syrup, if desired.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 1948 mg | 85% | |
| Total Carbohydrate | 327.6 g | 119% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 149.9 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 197 mg | 15% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1660 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
