Eggless Banana Cake (with Optional Spiced Frosting!)

slice of eggless banana cake with spiced frosting decorated with a slice of banana

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. It comes together with just a few simple pantry ingredients!

Course Breakfast, Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 15

Bake 20

Total Time 35

Servings slices

Calories 241

Author Gabby Kislanko

Equipment

Ingredients

Eggless Banana Cake

2 Tablespoon ground flaxseed
4½ Tablespoons water
½ cup butter, melted (regular or vegan)
2 cup ripe mashed bananas (3-4 ripe bananas)
1 teaspoon vanilla extract
½ cup light brown sugar
¼ cup granulated white sugar
1 teaspoon baking soda
¼ teaspoon salt
2 cup all-purpose flour

Spiced Buttercream Frosting

¾ cup butter, softened (regular or vegan)
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1¾ cup powdered sugar (icing sugar)
½ teaspoon vanilla extract
pinch of salt

US Customary - Metric

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 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!

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Alternative Frosting Options: cream cheese frosting or vanilla buttercream are both delicious options for this cake!

Butter: Butter adds a lot of flavor to the cake but you can use oil if needed.

Storage and Freezing Instructions:

Store in an airtight container at cool room temperature for up to 3 days. Freeze for up to 3 months by placing in a Ziploc bag. Thaw at room temp or heat one at a time in the microwave before serving.

Nutrition