Can I use a different size cake pan?

If you don’t have an 8-inch round cake pan, you can use a 9-inch round pan. Just note that the cake won't be as tall and you'll need to reduce the baking time by about 8-10 minutes. I haven't tested this recipe in a loaf pan yet.

Why did my cake sink in the middle?

Aside from over mixing, which I mention above, another reason this cake may sink in the middle is opening the door too early to check on the cake. The loss of heat may cause the cake to deflate. If the cake is under baked, it will also start to sink in the middle as it cools.

Easy and Moist Eggless Banana Cake Recipe

Description

This easy and moist eggless banana cake recipe is made with basic ingredients and topped with cream cheese frosting. No egg substitutes needed!

Ingredients

For the cake:

1 1/2 cups (190g) all purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 tablespoon apple cider vinegar
1/2 cup (120ml) milk (minus 1/2 tablespoon)
1/2 cup (115g) packed light brown sugar
1/4 cup (55g) granulated sugar
1/2 cup (120ml) olive oil
3/4 cup (205g) mashed banana (about 2 over ripe medium bananas)
1 teaspoon vanilla extract

For the frosting:

4 ounces (113g) cream cheese, room temperature
1/4 cup (56g) unsalted butter, room temperature
1 1/2 cups (180g) powdered sugar (plus more, if necessary)
1/2 teaspoon vanilla extract (or vanilla bean paste)

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Instructions

Preheat oven to 350F. Grease and line the bottom and sides of an 8-inch round cake pan with parchment paper.
In a medium-sized bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.
Add the vinegar to a measuring cup. Pour in enough milk to reach half a cup. Stir together and let sit for 5 minutes.
In a separate large bowl, whisk together the brown sugar and granulated sugar. I like to do this first to ensure there are no lumps in the brown sugar.
Add the oil and whisk together with the sugars. Whisk in the milk/vinegar mixture, mashed banana and vanilla.
Add the flour mixture to the wet ingredients. Switch to a spatula and fold in the dry ingredients until just combined. Be careful not to over mix.
Pour the batter into the prepared cake pan. Bake for 28-32 minutes, or until browned and a tooth pick inserted into the middle comes out clean.
Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
For the frosting, use an electric mixer to cream together the cream cheese and butter. Add the powdered sugar and vanilla and beat until smooth and creamy. (Add more powdered sugar if you prefer a sweeter and thicker frosting).
Spread the frosting onto the cooled cake. Store in the fridge until ready to slice and serve.

Notes

It’s okay if the batter looks a bit lumpy. If you over mix, the batter will be thin and the cake may sink in the middle. It will also end up with a denser, more doughy texture.
Lining the bottom and sides of the pan with parchment paper helps prevent sticking and over browning. Greasing it first helps the parchment paper stick to the pan.
To make this recipe dairy-free and vegan, substitute the milk in the batter with unsweetened plant-based milk such as almond milk and replace the cream cheese and butter in the frosting with plant-based alternatives.