Banana Cake is a delicious, one-bowl vegan recipe made from mashed ripe bananas and whole wheat flour. Tasty and healthier than traditional cakes, this quick and easy eggless banana cake recipe is refreshingly light, pillowy soft and incredibly moist.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Total time: 55 minutes
  • Yield: 12 · 12 banana cake slices
  • Category: Desserts
  • Cuisine: American, World

Ingredients

  • 4 bananas ((medium to large ripe or overripe) - 300 grams)
  • 1.5 cups whole wheat flour (or 180 grams whole wheat flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 pinch 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 (- finely chopped or any dry fruits or nuts of your choice (optional))

Method

Preparation

  1. Preheat your oven at 180 degrees Celsius (350 degrees Fahrenheit). If using a regular oven, heat both the top and bottom elements. For a microwave convection oven, just preheat the oven.

Making 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. Mix thoroughly so that the oil mixes evenly 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 nuts and dry fruits of your choice.
  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 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 Celsius (350 degrees Fahrenheit) for 45 to 50 mins or until a wooden skewer or 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 parchment paper while baking.
  4. When warm or cooled, gently remove the cake from the pan. Slice and serve banana cake as is with tea or coffee.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.