I made a rich and fancy eggless banana cake for my eldest son’s birthday this year and it turned out to be the best banana cake recipe ever! Even though it is not a layer cake with beautiful decorations and stuff, I call it fancy because of some of the ingredients used and procedure followed.
So it is not your ordinary banana cake which you make just to use those over ripe bananas sitting on the kitchen counter. This is an extra special, moist banana cake without eggs.
The birthday fell on the same day as one of our religious holidays and I wasn’t sure if I was going to bake a cake. I was most probably planning to buy one. So in the morning for breakfast I made his favorite eggless pancakes, stacked one on top of the other with some Nutella and store bought frosting in between each pancake and made it as a pancake-cake and put some candles and asked him to cut it.
Later in the afternoon saw this recipe for a decadent banana cake with maple frosting and it looked very tempting. So I decided to give it a try because I had all the ingredients too! Although it looked all simple, I realized that it involved a lot of steps and it did take more time than I had anticipated.
But the result was all worth it because this no eggs moist banana sheet cake was out of the world! Until now when it came to banana recipes in the blog my vote was for these eggless hummingbird cupcakes and vegan banana cupcakes but now this banana sheet cake with maple frosting also joins the list.
The Moist Banana Cake Recipe
|Prep Time||Cook Time||Makes|
|45 Mins||32 Mins||20 Slices|
- 2 tablespoons dark brown sugar
- 2 tablespoons unsalted butter
- 1/2 cup pecan halves
- 1 and 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2/3 cup granulated sugar
- 1/2 cup avocado oil (any oil of your choice)
- 1 and 1/2 cups mashed banana
- 3/4 cup yogurt
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup unsalted butter
- 1 cup dark brown sugar
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons maple extract
- 2-3 cups confectioner’s sugar
- Preheat oven to 250C.
- Melt together the butter and brown sugar in a small pan.
- Add the pecan halves to the melted butter and mix thoroughly to coat well enough. Stir it for a couple of times, for about 5 minutes in total.
- Now transfer the pecans to a baking sheet. Spread it evenly. Toast it in the oven for 15-20 minutes. Remove from oven and let cool completely.
- Preheat oven to 350F/180C. Lightly grease a 9×13 inch pan with non-stick cooking spray. Set aside.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk together to combine. Set aside.
- In a large bowl, mix together the sugar, oil, bananas, yogurt and vanilla. Stir well.
- Stir in the dry flour mix into the wet mix. Mixture will look slightly lumpy. You can add a tablespoon or two of water if it is very thick.
- Add the chopped pecans, and stir to combine. Pour batter into the prepared 9×13″ pan, and bake at 350 degrees for 32-35 minutes or until toothpick inserted in the center comes out clean. Remove cake from the oven and let cool completely.
- Melt the butter in a saucepan. Make sure that you do not burn it.
- Add the brown sugar, salt and cream. Bring to a low boil. Let it simmer for another 3 minutes.
- Remove from heat and let cool for 15 minutes. Once cooled, stir in maple extract.
- Transfer mixture to a mixing bowl. Gradually beat in the powdered sugar one cup at a time using a hand held beater or in a stand mixer. Add extra cream if necessary to make the frosting a creamy consistency.
- Evenly spread the frosting over the cooled cake. Top with the cooled brown sugar glazed pecans.
- To remove the cake slices easily out of the oven you can line the pan with parchment paper.
- I used coconut palm sugar instead of brown sugar in the frosting recipe and that’s why the dark brown shade.
- cup of sugar was used in the original banana cake recipe which I decreased to 2/3rds of a cup. I usually do that in most of the recipes I try. I cut back on the quantity of sugar a little bit.
| Calories: 208|
Total Fat: 7.5g
Saturated fat: 4.4g
Unsaturated fat: 3.1g
Total Carbohydrate: 34.0g
| Sugars: 24.8g|
Dietary Fiber: 0.9g
My son has a milk allergy as well as an egg allergy. Is there anything to substitute instead of the yogurt?
You can try using 1/2 cup of almond (or any other non-dairy milk of your choice) with 1 teaspoon of apple cider vinegar or use non-dairy yogurt instead.
Please can I have the measurements in grams
Can you please check the baking measurements page to help you with the conversion? Thank you, Ellen.
Could you substitute honey for part of the sugar?
You could try, Bridget. You might have to adjust other liquid ingredients to some extent if you are using honey. The baking time might also vary.
Came out really well. Best recipe. Thanks.
Please share the recipe for eggless pineapple and coconut muffins.
Thank you very much for the feedback, Bhoomi. I don’t have pineapple coconut muffins, but you can try these pineapple carrot muffins and substitute the carrot with coconut probably.
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Want to try it today..dont have pecans…can i skip it? Or any substitute?pls adv..thanku
Yes, you can skip it, Nanma. You can try with walnuts too if you have them.
I made this for the very first time and it turns out awesome. Couldn’t tell that it is made without butter as it just taste as moist as butter cake. I added chocolate chips into the batter, so with the melted chocolate chips within the cake, it makes it perfect! Goes well with a cup of coffee/tea of your choice.. ✌️
Wow! Chocolate chips too! I’m sure that it would have been awesome. Thanks for the feedback, Spenallie.
Brilliant. My son told me that this is the best Eggless banana cake ever. I only had milk instead of yoghurt, used dessicated coconut instead of nuts. Thanks a lot!! Saved and sharing!
You’re very welcome, Hilda. Thank you very much for leaving a comment.
Hi Madhuram! I must say you have a fabulous blog. This eggless banana cake is one of the first eggless cakes I have baked, as I have a friend who doesn’t consume eggs. This cake turned out beautiful. Instead of using all purpose flour , I used cake flour. I frosted this cake with a homemade caramel frosting and sprinkled some flaked almonds on top as I didn’t have pecans on hand. Thanks for the wonderful recipe!
You’re very welcome, Angela. Thank you very much for trying the recipe and feedback.
how do you convert cups to ounces or grams?
Please check the baking measurements page for conversion charts.
Amazingly good. Everyone loved it, family, friends, neighbours, acquaintances and strangers.
Yes, I have baked this cake on several occassions for different set of people and needless to say it was a superhit.
Thankyou for sharing this recipe!!
You’re very welcome Priyanka. Thank you so much for taking the time to leave your feedback.
Thank you for this wonderful recipe. Its very challenging to achieve the right consistency of the cake in an eggless version. Your recipe was so close to the egg version of banana cake. Made this cake yesterday, and thank you so much it turned out so well.
Also can I use melted butter instead of oil for a richer flavour? Will the cake be soft if I use butter..? kindly advice.
Thanks and warm regards,
You’re very welcome Priya. Yes, you can use melted butter as well, but I have experienced that oil gives a moister texture than butter.
I cannot eat eggs–allergic to them–so I am always on the lookout for really good replacement recipes that I can have. This tastes just like the recipe my mother-in-law uses, minus the eggs! This will make my family happy for a very long time…..I did skip the nuts and icing and just dusted with powdered sugar while it was still warm–it makes a nice crusty top!
Thank you very much for the feedback Melissa. I’m glad that you liked the cake even without the icing and nuts.
Tried it yesterday. The best ever! Used Greek yogurt. Thanks for this RFL (recipe for life).
Wow! Thank you so much Ave for such a generous comment.
I tried this amazing recipe, the cake was like magic!!!! It dispersed appeared!! Awesome recipe and very well drafted …. Thank you. My kids enjoyed this….
You’re very welcome Audrey. Thank you very much for the feedback.
I made this today, it was good although I forgot to add the yogurt. It wasn’t moist. Also I did not bake the peacans with the butter and sugar, just caramelised it. I cut back on powdered sugar for the frosting, i used 1 cup intead if 2. Maybe i should use 3/4 c next time. I will definitely make this again and will not forget the yogurt. Thank you for this recipe.
You’re welcome Mo. Yes yogurt is key ingredient.
Do you think I could use applesauce in place of the yogurt? Thank you. 🙂
I wouldn’t prefer applesauce for this recipe because it will become more dense because we are already using mashed bananas.
What can I use instead of avocado oil? I can’t afford that. I wish that there were good eggless recipes without such expensive and hard to get ingredients.
You can use any oil instead of avocado oil.