Eggless Banana Cake (With Optional Spiced Frosting)
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If you’ve got ripe bananas and no eggs, this eggless banana cake’s your answer! It’s super fluffy, packed with banana flavor, and has an (optional!) spiced frosting. It comes together with just a few simple pantry ingredients!
Ok, raise your hand, who else has a bunch of super ripe bananas on their kitchen counter? This banana cake without egg is the perfect recipe to whip up when you’ve got an overload of overripe bananas!
This spiced buttercream recipe pairs perfectly with the banana cake. With spices like cinnamon and nutmeg, it gives me all the cozy vibes! But it’s totally optional, so if you’re looking for more of a simple weekday cake, this is the recipe for you.
If you’ve still got too many bananas, then you need to try my banana mug cake, chocolate chunk banana muffins, and peanut butter banana cake!
Why You’ll Love This Eggless Banana Cake
- No eggs? No problem! This is the perfect cake to make if you’re running low on eggs or if you’re vegan.
- This one-layer cake takes just 35 minutes to make, and you don’t need a mixer to make the cake. It’s perfect to whip up during the week!
- You can easily make this eggless banana cake without dairy, so it’s amazing if you have food allergies.
- I’ve topped it with a simple spiced frosting, but feel free to leave it out.
Ingredients Needed
- Butter: Feel free to use vegan butter or regular butter! In a pinch, swap it out for oil, but just note that the butter gives a lot more flavor.
- Bananas: Make sure your bananas are brown and freckly! The riper they are, the easier they are to mash (plus they’re sweeter)
- Ground Flaxseed: You’ll need ground or milled flaxseed to replace the egg in this cake.
- Spices: If you’re making the frosting, you’ll need to use both cinnamon and nutmeg!
Step by Step Instructions
Step 1: Mix 2 tablespoons of ground flaxseed with 4 ½ tablespoons of warm water in a small bowl. Stir together and let it sit for 10-15 minutes, until thick and gelatinous.
Step 2: Preheat the oven to 350°Fahrenheit. Grease and line an 8×8 baking pan with parchment paper.
Step 3: In a large bowl, mix together the melted butter, flax egg, and vanilla extract. Whisk in the granulated sugar and brown sugar.
Step 4: Mash the banana with a fork, then add it to the other wet ingredients.
Step 5: Add in the flour, baking soda, and salt.
Step 6: Pour the cake batter into the prepared pan.
Step 7: Bake for 30-40 minutes, or until a toothpick inserted in the middle of the cake comes out clean. If you’re adding frosting, let the cake cool completely.
Step 8: In the bowl of a stand mixer or a bowl with a handheld mixer, beat the butter, vanilla, and spices together.
Step 9: Slowly add in ¼ cup of powdered sugar at a time until you have your desired consistency.
Step 10: If your buttercream is too thick, add ½ tablespoon of milk at a time. If it’s too thin, feel free to add in more powdered sugar, ¼ cup at a time.
Step 11: Frost the cooled cake and enjoy!
Using Flax Eggs
I love using a flax egg when making a vegan recipe and need an egg replacement!
Make sure you’re using warm water and not cold or room temperature water. The flax egg should become thick and jelly-like after 10-15 minutes. If a layer of water forms on top of the flax egg, you can scoop that out.
Expert Tips
- I always recommend using a kitchen scale to weigh out your flour! It’s so easy to add too much flour if you’re using measuring cups, which is going to make your banana cake dense, dry, and sad.
- Don’t have a kitchen scale? Then make sure you use the scoop and level method to weigh out your flour!
- Swap out the spiced buttercream for cream cheese frosting or dairy-free chocolate frosting!
- Make sure the cake is completely cool before you frost it. Warm cake and cold frosting is not going to work!
- Don’t have an 8×8 baking pan, or maybe you want to use a round pan instead? You can use a 9-inch round cake pan or a 9×9 square baking pan, but the cake will need slightly less time in the oven!
Storage Instructions
Store in an airtight container at room temperature for up to 3 days.
To freeze, place in a Ziploc bag and freeze for up to 3 months. Let the cake thaw at room temperature or heat it up in the microwave before serving.
More Eggless Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Eggless Banana Cake (with Optional Spiced Frosting!)
Ingredients
Eggless Banana Cake
- 2 Tablespoon ground flaxseed
- 4½ Tablespoons water
- ½ cup (105 g) butter, melted, (regular or vegan)
- 2 cup (465 g) ripe mashed bananas (3-4 ripe bananas)
- 1 teaspoon vanilla extract
- ½ cup (100 g) light brown sugar
- ¼ cup (50 g) granulated white sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cup (250 g) all-purpose flour
Spiced Buttercream Frosting
- ¾ cup (158 g) butter, softened, (regular or vegan)
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1¾ cup (210 g) powdered sugar (icing sugar)
- ½ teaspoon vanilla extract
- pinch of salt
Instructions
Eggless Banana Cake
- Add 2 tablespoon of milled/ground flaxseed and 4½ tablespoon of warm water to a small bowl. Stir and set aside until the mixture becomes thick and gelatinous (around 10-15 minutes). If after 10 minutes, a layer of water has formed on top of the flax eggs, you can scoop that out.
- Preheat oven to 350°F. Grease an 8×8 pan or line it with parchment paper, leaving some hanging over the sides so that you can easily life the cake out.
- In a large bowl, add melted butter, flax egg and vanilla. Whisk in both the sugars.
- Mash the bananas with a fork to remove large clumps. Mix it in with the other liquid ingredients.
- Add in the flour, salt, and baking soda.
- Pour the batter into the pan and smooth it out evenly.
- Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean. If you'd like to make frosting for the cake, be sure to let the cake cool completely before frosting it.
Spiced Buttercream Frosting (Optional)
- In the bowl of a standing mixer or handheld mixer, beat butter, vanilla extract, and spices.
- Slowly add in ¼ cup of powdered sugar at a time until it reaches your desired consistency.
- If the buttercream is too thick, you can add ½ tablespoon of milk of choice at a time, thinning it out as much as you'd like. If buttercream is too thin, add in more powdered sugar ¼ cup at a time.
- Once the cake has cooled completely, frost and enjoy!
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.