Eggless Banana Cake / Easy Eggless Banana Pecan Cake

Eggless Banana Cake is moist, tender, full of banana flavor, and added ground cinnamon goes perfectly well with this cake. The cake is packed with pecans and frosted with velvety, sweet, and slightly tangy cream cheese frosting. However, this banana and pecan cake is beyond easy to make and tastes equally delicious even without any frosting.

Jump to:

• About Eggless Banana Cake
• Ingredients
• Step by Step Directions
• Storing Suggestions
• Make-Ahead Suggestions
• Cake Flour Vs. All-Purpose Flour
• Substitute Of Cake Flour
• Helping Tips
• Frequently Asked Questions
• More Banana Recipes
• Recipe Card

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About Eggless Banana Cake

I had ripe bananas, and I wanted to make something easy but delicious out of these leftover bananas. I have already posted Eggless Banana Bread and Eggless Banana Muffins recipes, but I realized I did not post my banana cake recipe yet. So here I am with another eggless, easy, quick, and moist cake full of banana flavors and packed with pecans.

Texture: Eggless Banana Cake is tender, moist, fluffy, and has a crunch of pecans. I have used cake flour for this recipe, making the banana cake with soft and delicate crumbs.

Flavors: This easy eggless banana and pecan cake has flavors of banana, pecans, cinnamon, and vanilla. While it is amazingly delicious to have this cake even without frosting, a cream cheese frosting adds a tangy flavor to this sweet cake.

Ease Of Making: Making this Eggless Banana Cake is super simple, easy, quick, and no need for any electric mixer. First, sift the dry ingredients into one bowl, and mix wet ingredients in another bowl. And then combine dry and wet, add chopped pecans, and the batter is ready.

Ingredients

1. Flour: I have used cake flour for this Eggless Banana Cake, and I will recommend the same. Cake flour makes the cake very tender and delicate. Ensure to measure the flour correctly; if you have a kitchen scale, use it to weigh it. If you don’t have cake flour, you can use all-purpose flour. 
2. Ground Cinnamon: It complements banana flavor very nicely. I have added ½ teaspoon of ground cinnamon, but feel free to add more or omit from the recipe as per your preference. You can also add other spices like ground cloves, nutmeg, or cardamoms.
3. Baking Powder and Baking Soda: Both work as leavening agents and are essential for this recipe.
4. Salt: It gives a nice contrast to the sweetness of the cake.
5. Banana: Use a very ripe banana for the intense banana flavor and natural sweetness. We need about ½ cup of mashed banana, and one large banana is enough for that.
6. Brown Sugar: Brown sugar provides a light molasses tone and flavor to the eggless banana cake. Also, it makes the cake moist than the regular sugar. But if you do not have brown sugar, you can use white sugar, raw sugar, coconut sugar, cane sugar, or light brown sugar.
7. Sour Cream: It makes the cake moist and tender. Also, I did not use any other dairy products except sour cream. Instead of sour cream, you can also use the same amount of plain yogurt. To make the cake vegan, use non-dairy yogurt.
8. Oil: It makes the eggless banana pecan cake light and moist. The cake stays soft even after refrigeration because of oil. However, for the buttery flavor, you can add melted unsalted butter instead of oil.
9. Vanilla: Use only pure vanilla extract if possible. It provides a warm and sweet flavor to this banana cake. 
10. Pecans: I love pecans paired with bananas. They add nutritional value and a pleasant crunch to the cake. But you can skip adding the pecans and make the cake plain without nuts. Or, instead of pecans, you can also add chopped walnuts to the cake batter.

Step by Step Directions

Making Eggless Banana Cake

• Preheat the oven to 350° F.
• Grease a 6×3 inch round baking pan and line it with parchment paper. Slightly grease the parchment paper as well.

• Sift the cake flour, baking powder, baking soda, ground cinnamon, and salt in a medium mixing bowl.
• Whisk until well combined.

• Take a mashed banana, sour cream, oil, sugar, and vanilla in a large mixing bowl.
• Whisk with a balloon whisk until everything is well combined.

• Add flour mixture into the wet mixture, and mix until everything is well combined.
• Do not overmix.

• Gently fold the chopped pecans into the cake batter. The batter will be slightly thick.

• Pour the batter into the prepared pan and smooth the top with the spatula or back of the spoon.

• Bake the cake in the preheated oven for 28-34 minutes or until the cake tester inserted into the center comes out clean.
• Remove the cake from the oven and place the pan on the cooling rack.
• Allow the cake to cool completely in the pan before removing it.

• Once the cake is completely cooled down, cut it into three horizontal layers. 
• If you do not want the layered cake, simply frost the cake without cutting the layers.
• Or, instead of three layers, you can cut the cake into two layers.

Making The Cream Cheese Frosting

• Using a hand-held or stand mixer fitted with the paddle attachment in a large bowl, beat cream cheese and butter on medium speed for about two minutes or until smooth.

• Add confectioners’ sugar (icing sugar), vanilla, and a pinch of salt. Mix on low speed for few seconds or until sugar is mixed in.
• Then increase the speed to high and continue beating for 3-5 minutes or until everything is well combined and the frosting is creamy, light, pale, and smooth.
• If your frosting is too thin, add more sugar. But if it is too thick, add one or two tablespoon of milk. If it is too sweet, you can add an extra pinch of salt.
• The icing should be creamy and smooth but not too thin and runny.

Assembling and Frosting The Cake

• Take one cake layer and place it on the cake stand, cake rotating stand, or serving plate. Evenly cover the top with frosting and place the 2nd layer on top of it. Next, cover the top of the second layer with frosting.
• Then place the third layer on the top and spread the frosting all over the top and sides of the cake. 
• Garnish the cake with some chopped pecans if you prefer.
• After frosting, place the cake in the fridge for at least 15 minutes before slicing and serving.

Storing Suggestions

• Once the cream cheese frosting is set, you can keep the cake at room temperature if serving right away or within a couple of hours. Otherwise, place the cake, tightly covered, in the fridge until the time of serving.
• Tightly cover the leftover cake and refrigerate for up to 5 days.  It is an oil-based cake, and so it will still be soft and moist even after refrigeration. So you can serve it cold or bring it to room temperature as you prefer.

Make-Ahead Suggestions

• You can make the cake in advance. Then tightly cover the cake and place it in the fridge for up to 2 days. You can also cut the cake into layers and then refrigerate the layers, tightly covered. Finally, make the frosting and frost the cake on the day of serving.
• You can freeze the frosted cake, tightly covered, for up to 2 months. Then, thaw it overnight in the fridge and serve it cold or bring it to room temperature.

Cake Flour Vs. All-Purpose Flour

• Cake flour has slightly less protein content than all-purpose flour. And that is why the cakes made with cake flour are delicate and have tender crumbs.
• We do not need to use cake flour in all types of cake, but using it in particular cakes definitely makes a difference.
• I have used cake flour in this Eggless Banana Cake to make it soft and tender. However, you can use all-purpose flour instead of cake flour. Or you can make a homemade substitute for cake flour.

Substitute Of Cake Flour

• We can make a substitute for cake flour at home. For that, we need two ingredients, all-purpose flour, and cornstarch.
• For 1 cup of cake flour, take 1 cup (16 tbsp) of all-purpose flour and then remove 2 tablespoon flour from this. So it is now 14 tablespoon flour. Now add 2 tablespoon cornstarch to 14 tablespoon of all-purpose flour. Sift well together. And it will be our 1 cup cake flour.
• So in this recipe, first measure 1 & ¼ cups of all-purpose flour. Then remove 2 & ½ tablespoon of flour and substitute it with 2 & ½ tablespoon of cornstarch. Mix, sift well together, and then use it as a cake flour substitute to make the eggless banana cake.

Helping Tips

• Make sure to use very ripe bananas for the recipe.
• For the best results, use a kitchen scale to measure the ingredients.
• I would recommend using full-fat sour cream, and it should be at room temperature.
• For the buttery cake, you can replace the oil with melted butter.
• Do not overmix the batter to get the soft and tender cake.
• You can skip the frosting if you want; the cake will still be delicious.
• Instead of a three-layered cake, you can cut the cake in two layers or frost the cake without cutting it into the layers.
• You can use walnuts instead of pecans.

Frequently Asked Questions

Can I Skip Pecans or Replace It With Walnuts?

Yes, absolutely! The cake will be delicious even though you skip the pecans. Or you can sub the pecans with walnuts. You can lightly toast the walnuts before adding them to the batter.

Can I Use Whole Wheat Flour Instead of Cake or AP Flour?

You can replace the cake flour with whole wheat flour for a healthier option. However, please note that the texture and taste will be different. And also, expect a slightly denser cake with whole wheat flour.

Can I Use Butter Instead of Oil?

Yes! For the buttery flavor, you can add melted unsalted butter instead of oil.

Do I Need To Frost The Cake?

If you want this cake for the breakfast or tea-time snack, you can skip the frosting. The cake is soft, moist, and delicious, even without any frosting. Or, you can also serve this cake (without frosting) with a dollop of ice cream or whipped cream for the dessert.

More Banana Recipes

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• Easy Eggless Oreo Cake
• Red Velvet Cake with Cream Cheese Frosting
• Chhena Poda / Easy Indian Cheesecake
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• The Best Vanilla Cake Eggless / Eggless Vanilla Cake

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