Easy and Moist Eggless Banana Cake Recipe

This easy and moist eggless banana cake recipe is made with milk and pantry staples. No eggs and no egg substitutes required! It's a simple, single layer cake that's made in an 8-inch round cake pan. With cinnamon and sweet banana flavor, it's tasty enough to serve on its own or top it with a homemade cream cheese frosting. It can also be made dairy-free and vegan by making a few basic ingredient swaps!

If you want a topping that's a little extra, this peanut butter cream cheese frosting is rich, silky smooth and creamy, and pairs perfectly with banana!

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Why you'll love this recipe

Like my banana cake with oil recipe, making a banana cake without eggs is quite easy. You just need the right combination of leavening ingredients and the right amount of moisture so the cake turns out perfectly soft and tender. (I use a similar combination of ingredients to help my air fryer chocolate cake rise without eggs)!

Here is why this one is so good:

• Perfect rise. You don't need any eggs for this cake to rise and there are no egg substitutes required. A combination of baking powder, baking soda and a little apple cider vinegar work together for leavening.
• Moist and tender. You also don't miss the moisture from the eggs as the oil, milk and banana create the perfect soft and tender texture without making the cake spongy.
• Easily made vegan. The only dairy in this recipe is the milk in the cake and cream cheese and butter in the frosting. To make this cake vegan, all you need to do is replace the milk with an unsweetened plant-based option (I usually use almond milk) and use plant-based cream cheese and butter for the frosting. (The vegan chai spice frosting I use in this chai spice cake would also be amazing with this banana cake)!

Ingredient notes and substitutions

• Bananas - You're going to want to use overly ripe bananas with plenty of brown spots. This ensures the bananas add maximum banana flavor and sweetness to the cake. As a bonus, they're also much easier to mash. I've tried the trick of ripening bananas quickly in the oven, and while it works for texture, I just didn't find it added the same level of flavor and sweetness to the cake.
• Apple cider vinegar - To assist with leavening and help create a more tender crumb, a little apple cider vinegar is added which reacts with the baking soda. You can substitute with table vinegar or even freshly squeezed lemon juice.
• Oil - I used olive oil for this recipe but if you prefer baking with more neutral oils, like canola oil or vegetable oil, that works too.
• Vanilla - You can use vanilla extract or vanilla bean paste. I typically just use vanilla extract in my recipes, but I had some paste on hand (from testing my vanilla sour cream frosting), so I decided to add it to the frosting for a more pronounced vanilla flavor. (The flecks of vanilla in the frosting also looked pretty)!

How to make banana cake without eggs

Step 1: Whisk together the flour, cinnamon, baking powder, baking soda and salt.

Step 2: In a measuring cup, mix together the vinegar and milk and let it sit for 5 minutes.

Step 3: In a separate large bowl, combine the brown sugar and granulated sugar. I like to do this first to ensure there are no lumps in the brown sugar.

Step 4: Add the oil and whisk together with the sugars.

Step 5: Whisk in the milk/vinegar mixture, mashed banana and vanilla.

Step 6: Add the flour mixture to the bowl and stir with a spatula until just combined.

Step 7: Pour the batter into a cake pan that has been greased and lined with parchment paper.

Step 8: Bake for 28-32 minutes, or until browned and a tooth pick comes out clean.

Step 9: Cream together the cream cheese and butter. Add the powdered sugar and vanilla and beat until smooth and creamy. 

Step 10: Spread the frosting onto the cooled cake.

Measuring ingredients

For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you'll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you'll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.

Storage and freezing tips

• Room temperature: If you prefer the cake unfrosted, you can store it covered on the counter for 4-5 days.
• Refrigerate: If the cake is frosted, it should be stored in an airtight container in the fridge where it will last for 5-7 days.
• Freeze: To freeze the unfrosted cake, let it fully cool and then wrap it in 2-3 layers of plastic wrap and place it in a resealable bag before freezing. If the cake is frosted, I prefer to portion it into individual slices and freeze in a single layer in a freezer safe container. Either way, the frozen cake will last for 2-3 months.

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