Eggless Banana Cake (with Optional Spiced Frosting)
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.
Ingredients
Eggless Banana Cake
- 2 Tbsp ground flaxseed
- 4½ Tbsp water
- ½ cup butter, melted (regular or dairy free)
- 1¾ cup mashed bananas (3-4 bananas)
- 1 tsp vanilla extract
- ½ cup light brown sugar
- ¼ cup white sugar
- 1 tsp baking soda
- ¼ tsp salt
- 2 cup all-purpose flour
Spiced Frosting (Optional)
- ¾ cup butter, softened (regular or vegan)
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1¾ cup 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 8x8 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
- 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!
Video
Notes
Flour: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it using a kitchen scale, or use the scoop and level method.
Storage and Freezing 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.
Nutrition
Calories: 296kcal | Carbohydrates: 44g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 237mg | Potassium: 136mg | Fiber: 1g | Sugar: 27g | Vitamin A: 736IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg