This easy banana cake is rich, sweet, yet light and moist cake prepared without eggs and is frosted with a delicious sweet and tangy cream cheese frosting. It is perfect with a cup of coffee or a glass of milk. You can add chopped walnuts and nuts of your choice on top of it, but I am making it plain or simple with using full of banana flavor only.
This cake tastes just as like my eggless banana bread, but in a cake form with light and fluffy texture with super moist crumbs. Plus, the light, tangy cream cheese frosting just complements the banana flavor perfectly.
Many of us likes to flavor the cake with ground cinnamon, but I like that flavor in muffins which is served with coffee for breakfast. But if we look for the dessert with sweet, buttery and rich frosting I like the plain banana flavor, so I have skipped it.
Give it a try for your loved ones.
Eggless Banana Cake
Ingredients
- 1 ½ cups all purpose flour (maida)
- ¾ cup White granulated sugar
- ¾ cup overripe banana mashed
- ¾ cup milk
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup oil (Use any flavorless oil like canola, vegetable, corn, sunflower oil)
- 2 teaspoons pure vanilla extract
- 2 teaspoons vinegar (White distilled vinegar or Apple cider vinegar)
- For frosting - 4 oz or ½ cup cream cheese softened at room temperature
- 2 tablespoons unsalted butter softened at room temperature
- 1 cup powdered sugar (icing sugar)
- ½ teaspoon pure vanilla extract
- ½ teaspoon lemon juice
Instructions
- Preheat the oven to 350°F (180°C) for at least 10 minutes.
- Take a 9 inch cake tin and grease with butter or oil. Set it aside.
- In a large bowl add all purpose flour, white sugar, baking powder, baking soda and salt.
- Whisk all the ingredients nicely till all combined well.
- Now mash the banana with the same measurement as mentioned above.
- In other bowl, prepare the banana mixture. Add mashed banana along with remaining wet ingredients milk, oil, vanilla extract and vinegarBeat together till it’s all well combined.
- Now add dry flour mixture to the wet ingredients mix. Mix well with a whisk and fold everything until all the dry ingredients combine well with the banana mixture.Remember do not over-mix the batter. Mix till just combined.
- The batter is now done.
- Remove the batter to the prepared cake pan. Even out the batter using a spatula.
- Bake at the preheated oven for 32-35 minutes or till a toothpick inserted in the center of the cake comes out clean.
- Take out the cake from oven and let it cool completly.
Make frosting
- Meanwhile prepare the cream cheese frosting.
- In a bowl, add softened butter and cream cheese. Whisk nicely till it becomes smooth with help of wire whisk or do by hand or use a hand mixer or stand mixer with a whisk attachment.
- Now sieve the powdered sugar into it, beat it again till smooth, fluffy, shiny and spreading consistency. It will take about 3-4 minutes.
- Add vanilla extract, lemon juice. Beat it again till all mixed.
- The frosting is ready. Make sure while the cake is cooled completely before you start frosting.
- Add frosting in the center of the cake, spread evenly using a spatula or butter knife.
- Then cut into slices and enjoy.
Tips
- Use well ripped bananas because they are easier to mash and have a natural sweetness.
- Cinnamon gives the cake more flavors so if you like to add cinnamon, then add ½ teaspoon of ground cinnamon.
- Also sprinkle chopped toasted walnuts or nuts of your choice on top.
- Moreover, keep an eye when baking cake because each oven works differently.
- Additionally, double the recipe and make two-layered eggless banana cake for a large get-together or birthday celebrations.
