Eggless Banana Cake Recipe, How to Make Banana Cake Recipe

8/15/2019 Eggless Banana Cake Recipe, How to Make Banana Cake Recipe

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cake recipe

eggless banana cake recipe, how to make

banana cake recipeBy dassana amit on March 18th, 2015

eggless-banana-cake6b

eggless banana cake recipe with step by step photos – a one bowl cake recipe of

banana cake which is eggless as well as vegan. a quick and easy recipe which gives light,

soft and moist cake.

this banana cake recipe has been adapted from my very popular tried and tested banana

bread recipe. i have just increased the proportion of oil and a bit of bananas in this

recipe to make it more lighter and soft. also reduced the amount of baking powder and

added some chopped walnuts. not to forget the cake is made with whole wheat flour.

you can also check this whole wheat banana muffins recipe.

the cake was liked by everyone in the family and more so by my brother in law. banana

cake has been his favorite cake since childhood. he said its one of the best banana cakes

that he has had and it reminded him of the banana cakes that were made in vienna

bakery in santacruz, mumbai.

the banana cake can be served plain as it is. you can also serve the cake slices with

some whipped cream or if you want, frost the cake with butter or cream icing. a chocolate

icing would also go very well. at home we prefer it plain to go with the evening cup of tea

or as a sweet dessert snack.

lets start step by step eggless banana cake

recipe:

1. take ri e or over ri e bananas. i have used here over ri e bananas. mash the bananas

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with a fork to a smooth consistency. there should be no chunks. you can also use a

blender to mash the bananas.

2. add sugar, oil and vanilla extract.

3. stir very well so that the oil mixes with the banana puree and the sugar dissolves.

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4. sieve whole wheat flour, baking soda, baking powder and salt directly in the bowl.

5. fold the dry ingredients into the wet ingredients very well.

6. add the chopped walnuts and fold again. apart from walnuts, you can also add raisins,

pistachios or any dry fruits of your choice. chocolate chips or cacao nibs can also be added.

if you like spiced cakes, you can also add about 1/8 tsp of cinnamon or nutmeg powder in

the cake.

making batter for banana cake recipe

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http://www.vegrecipesofindia.com /eggless-banana-cake-recipe/ 4

7. pour the batter in a greased or lined loaf pan ( 7.5 x 4 x 2.5 inches) or round cake pan

(7.5 x 2 inches).

8. bake in a preheated oven at 180 degrees C/350 degrees F for 45 to 50 mins or till

tooth pick inserted in the cake comes out clean. the timing varies from oven to oven.

please check notes below for more details. the orange yellowish color is due to

incandescent lighting in my kitchen.

http://www.vegrecipesofindia.com/wp-content/uploads/2014/05/eggless-banana-cake-recipe08.jpghttp://www.vegrecipesofindia.com/wp-content/uploads/2014/05/eggless-banana-cake-recipe06.jpghttp://www.vegrecipesofindia.com/wp-content/uploads/2014/05/eggless-banana-cake-recipe07.jpghttp://www.vegrecipesofindia.com/wp-content/uploads/2014/05/eggless-banana-cake-recipe06.jpghttp://www.vegrecipesofindia.com/wp-content/uploads/2014/05/eggless-banana-cake-recipe08.jpg


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9. when warm or cooled, slice and serve eggless banana cake plain with tea or coffee.

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if you are looking for more eggless cakes recipes then do check pound cake, pineapple

cream cake, strawberry cream cake, goan cucumber cake, tutti frutti cake and eggless

mango cheese cake recipe.

eggless banana cake recipe details below:

PREP TIME

5 mins

COOK TIME

35 mins

TOTAL TIME

40 mins

4.6 from 68 reviewseggless banana cake recipe

eggless banana cake recipe - quick, easy one bowlcake recipe made with whole wheat flour and

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1.4kLike 49 Tweet 17

Related Recipes:

. ,eggs. no special ingredients required.

AUTHOR: dassana

RECIPE TYPE: dessert

CUISINE: eggless banana cake

SERVES: 3-4

INGREDIENTS measuring cup used, 1 cup = 250 ml)

4 medium to large ripe or over ripe bananas - 300gms or 10.50 ounce

1.5 cups whole wheat flour/atta, 180 grams1 tsp baking powder½ tsp baking soda

a pinch of salt½ cup organic unrefined cane sugar or regular sugar, 100 grams

⅔ cup any neutral flavored oil (i used sunflower oil)1 tsp vanilla extract10 halved walnuts, chopped or any dry fruits of your choice (optional)

INSTRUCTIONS

1. preheat your oven at 180 degrees C/350 degrees F. if using a regular oven, heatboth the top and bottom elements. for a microwave convection oven, just preheat

the oven.2. peel and chop the bananas. add them t o a bowl and mash them with a fork. you

can also use a blender to mash the bananas.3. add sugar, oil and vanilla extract.4. stir very well so that the oil mixes with the banana puree and the sugar dissolves.5. sieve whole wheat flour, baking soda, baking powder, salt di rectly in the bowl. you

can also sieve these separately and then add them to the wet ingredients.6. fold the dry ingredients into the wet ingredients very well.7. add the chopped walnuts and fold again. apart from walnuts, you can also add

raisins, pistachios or any dry fruits of your choice. chocolate chips or cacao nibs canalso be added.

8. pour the batter in a greased or lined loaf pan ( 7.5 x 4 x 2.5 inches) or round cakepan (7.5 x 2 inches).

9. gently tap and shake the pan. place the pan in the center rack if using a regular

oven or OTG.10. bake in the preheated oven at 180 degrees C/350 degrees F for 45 to 50 mins or

till tooth pick inserted in the cake comes out clean. if the top of the cake startsbrowning then cover the top with an aluminium foil or butter paper. * check notes

11. when warm or cooled, slice and serve banana cake plain with tea or coffee.

NOTES

depending on the temperature in your oven and the size of your pan, the cake mighttake less or more time than mentioned here. the temperature varies from oven tooven. so take your call and keep an eye. the benchmark is that a tooth pick inserted inthe cake should come out clean.

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eggless orange

muffins recipe,

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muffins recipe |

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cake recipe,

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cake recipe,

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recipe, eggless

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muffins recipe,

Filed Under: Desserts , Eggless Cakes , International Cuisines , Kids Recipes , Popular

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{ 385 Responses }

Deepa says

August 21, 2015 at 7:24 pm

Hello dasanna, awesome recipe.. Tried today and it came out well.. But centre part of

the cake is slightly soggy.. Can you tell why

dassana amit says

August 21, 2015 at 8:46 pm

thanks deepa. bake it more its not baked completely.

Divyapriya says

August 21, 2015 at 3:24 am

Hi Dasanna, can I use melted butter or ghee instead of oil? Thanks, divya

dassana amit says

August 21, 2015 at 8:44 pm

divyapriya, yes you can use.

Amritha says

August 19, 2015 at 8:25 pm

Hi Dassansa,

Baking was always a herculean task for me. I’ve come across many baking disasters.

But after going through your website I gained some confidence and tried your much

commented and rated eggless banana cake recipe with pressure cooker. It came out

so well. Thanks alot.

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dassana amit says

August 19, 2015 at 8:49 pm

welcome amritha. glad to know this.

Jayshree says

August 13, 2015 at 11:10 am

I tried out this recipe and WOW!!! It was awesome and everyone in my family loved it!

The best part is it is Atta and not maida! Keep posting such healthy, delicious recipes..

Looking forward to more such interesting culinary master pieces from you. Keep up

the great work!

dassana amit says

August 13, 2015 at 2:49 pm

thanks jayshree for sharing your experience and positive feedback. glad to read

your comment.

J Somu Jayakumaran says

August 10, 2015 at 10:33 am

Thanks for the reply sis, will try and update u.

dassana amit says

August 10, 2015 at 2:05 pm

Welcome J Somu. Sure, do share your experience.

Susmitha says

August 10, 2015 at 4:58 am

Tried your chocolate cake the other day, but I didn’t probably wait for the right time

for it to cook. Tried this cake today – came out very well. Thank you so much for the

recipes.. This is my first baking experience and I’m quite encouraged by the results.

Thanks again!!

dassana amit says

August 10, 2015 at 3:20 pm

welcome susmitha. glad to know this. do try some more baking recipes.

JSomu says

August 8, 2015 at 3:24 pm

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Dear sis dassana,

Just did the cake with double the measurement and it turn out very well. Thanks

again. Just wanted to check, a friend of mine told me that adding a bit of coffee into

banana cake will help to enhance the taste. Based on your experience is it true?

dassana amit says


Welcome JSomu. glad to know that recipe worked with doubling the

measurement as well. i have added coffee in other cakes but i don’t think inbanana cake. as a coffee lover you will like the taste. basically it varies from

person to person. i agree it will enhance the taste and aroma.

J Somu says

August 7, 2015 at 12:16 pm

Thanks sis

dassana amit says


welcome somu

J Somu Jayakumaran says

August 6, 2015 at 10:54 am

Hello sis dassana, am J here from malaysia and am new to your blog. A great blog u

have here I would say. Need some help, I wish to double the quantity of this recipe so

I just can X2 all the ingredients right? Can I use a 8″ pan? Please advise. Thanks

dassana amit says


yes you can double the quantity. one reader had doubled the recipe and it

worked well. just increase all the ingredients proportionately. i think 8 inch pan

might be less. 9 to 9.5 inches pan would work.

isha says

June 24, 2015 at 9:40 am

Hi! I have tried your chocolate cake and for the first time ever i made a really

Delicious cake. thank you. Though whenever i make a cake some part of it doesnt

bake and remians liquid while the other most of the cake is totally baked. so scared

that it will burn i just cut the liquid party way. why this this happen? how can i stop

this from happening? please answer. thank you

dassana amit says



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June 24, 2015 at 8:52 pm

thanks for the positive feedback on the chocolate cake. it may be possible that

the baking temp in your oven is on the higher side as a result the tops and sides

and the rest of the cake gets baked quickly leaving the center unbaked. i suggest

to cover the cake with aluminium foil on top after 12 to 15 minutes of baking.

then continue to bake till the cake is done.

rajpreet says

June 24, 2015 at 7:45 am

Just want too learn how too make cake

Sherry says

June 24, 2015 at 3:47 am

My son loved it:)

Thanks..

dassana amit says

June 24, 2015 at 8:57 pm

welcome sherry.

Seetha says

June 22, 2015 at 10:27 am

Hi ,thank you for the white bread recipe.for a first timer like me came out well.i could

not fimd the,comment section formthat recipe so posting it here.i also made a small

portion of the dpugh as garlic bread.

dassana amit says

June 22, 2015 at 8:27 pm

welcome seetha. nice to know this.

Chetali paliwal says June 21, 2015 at 6:13 pm

Hello Sir

I m very fond of cooking but never done any baking stuff. But after reading ur post I m

confident enough to make an eggless banana cake in pressure cooker on father’s day

tomorrow. Thank you.

dassana amit says

June 21, 2015 at 6:48 pm

welcome chetali. nice to know this.

http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/


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shilpa says

June 19, 2015 at 2:45 am

Wts de difference between baking powder n baking soda which u hav used in this

recipe

dassana amit says

June 19, 2015 at 7:24 pm

both baking soda and baking powder are different. baking soda is just pure

sodium bicarbonate. whereas baking powder is a dry mixture of sodium

bicarbonate or baking soda and an acidifying agent like cream of tartar and corn

starch.

Gayathri says

May 24, 2015 at 4:22 pm

Hi, I couldn’t resist this recipe and I made it today. It turned out delicious. Thank you

for the wonderful and easy recipe.

i thought the cake was a little dry though my family loved it. Is it fine to add some

milk to the cake batter to make it moist? If yes, what should be the quantity? Please

let me know, will be of great help.

And I have an IFB microwave, so cooked this at 160 degree in 15 mins only!!!

dassana amit says

May 24, 2015 at 10:36 pm

thank you gayathri. the dryness could be due to the quality and texture of whole

wheat flour. some flours absorb more liquids than others. you can definitely add

some more milk to bake the batter thin and the texture moist. about 1/4 cup

should be fine. thats fast baking

teresita crucero says

April 29, 2015 at 8:46 pm

thank you for sharing your recipe

dassana amit says

April 29, 2015 at 9:53 pm

welcome teresita

Hina Prakash Singh says

April 27, 2015 at 3:14 pm



13/66



Hi…

I made this recipe n it was awesome…Delicious

my daughter n hubby both of them liked it very much..

Thank u for d wonderful recipe..

dassana amit says

April 27, 2015 at 6:07 pm

welcome hina. glad to know this.

aarti says

April 27, 2015 at 2:04 pm

Hello. ..I have been following your recipes for a while now and they are awesome.

This banana cake was yummy and just right for my kids as an evening snack. Thanks a

ton.

dassana amit says

April 27, 2015 at 6:08 pm

welcome aarti. nice to know this.

Sam says

April 6, 2015 at 11:16 am

New to baking and I found that normal ‘Baking Powder’ has aluminium in it. Can I

leave out the ‘Baking Powder’ from the eggless-banana-cake-recipe ?, because I am

not getting a organic ‘Baking Powder’ in India.

dassana amit says

April 6, 2015 at 10:05 pm

in the recipe both baking powder and baking soda are required. in this case, i

would suggest you to increase the baking soda to 2/3rd to 3/4 tsp if you are fine

with its aroma in the cake.

swamini pandit says

April 3, 2015 at 4:08 pm

Jst finished wid ds cake. N its jst amazing. Delicious. Regular reader of ur blog n tried

many recipes bt sharing for d fst time. Thank u

dassana amit says

April 3, 2015 at 5:17 pm

welcome swamini. thanks for sharing positive feedback on recipes.



14/66



shweta says

April 3, 2015 at 2:17 pm

very easy recipe and cake is delicious. My children loved it.

dassana amit says

April 3, 2015 at 5:26 pm

thanks shweta for sharing positive feedback on banana cake.

shweta says

April 3, 2015 at 1:49 pm

This cake is delicious and healthy as well. I mixed brown sugar to make it more

healthy. My family liked it so much. Thanks a lot.

dassana amit says

April 3, 2015 at 5:28 pm

welcome shweta. glad to know this.

Dani saysApril 3, 2015 at 3:11 am

Just a tip: I weighed the bananas with the skin – 500 grams, and without the skin –

300 grams. As for the cake it was light and fluffy; definitely a good healthy snack! I

love making cakes and scones for my afternoon tea time.

dassana amit says

April 3, 2015 at 6:32 pm

thanks dani for the tip. good to know this.

mansi gupta says

April 2, 2015 at 5:13 pm

I try dis recipe widout vanilla extract… its turned out good BT its not dark brown on

upper side….. can u plz tell me y???

dassana amit says

April 2, 2015 at 8:51 pm



15/66



mansi, just bake it for few more minutes till you get brown crust from top.

baking time varies from oven to oven.

aru says

March 28, 2015 at 11:53 pm

Hi Dassana,

Thanks for the recipe..i have made it twice and it came out absolutely awesome.

Now, I want to double or triple the recipe because I have about 25-30 bananas that

are quite ripe (got it super cheap in the farmers market and now even after giving it

to all my friends, I am still left with lot of them ! :D)

I want to make lot of banana bread and give it to all my friends.. but not sure if this

recipe can be doubled or tripled or quadrupled.. please let me know and thanks

again for these superb recipes !!

dassana amit says

March 29, 2015 at 1:00 am

welcome aru. glad to know this. i never tried so can’t say whether the recipe can

be doubled or tripled?. you have to give it a try.

AC says

March 29, 2015 at 2:05 am

Thanks for your reply..will try and tell you !

dassana amit says

March 29, 2015 at 2:51 pm

Welcome AC

AC says

March 29, 2015 at 4:30 am

So, I doubled the recipe and added some chopped almonds and an extra

banana. It came out well, took about 1 hour to cook with an aluminium foil

for the last 25 minutes coz it started cracking from the top. Thanks again!!

dassana amit says

March 29, 2015 at 7:07 pm

Welcome AC. nice to know this. thanks for letting us know.



16/66



Sujata Sachin says

March 27, 2015 at 11:28 pm

Hello Dassana,

Today I again made this cake. Today is the 6th time of this;) n this time also it is hit in

my home….

Thanks alot as now me confident enough for baking n that is also cakes n imp thing is

eggless with whole wheat floor….

You are the best person I ever known without knowing….:) really mean it…

Whenever me spending time with my mobile my hubby always asking me “to kya

kahati hai tumhari Dassana aaj :D” because whenever i m spending my time with

mobile he knows that today some new dish will b thr to taste n he is very foody, he

loves to taste new dishes everytime n ur blog is helping me to fulfil that as since last

2 yrs because of some digestion issue he can’t hav non veg food n he is very happy

with U n ur blog as he doesn’t have any sad feeling that he can’t have non veg as he

is getting so much variety of food because of ur blogs…

Thanks a tone dear n sorry for so much long comment n for reading my words.

Regards,

Sujata Sachin

Note: will always trouble U by sharing my success or disaster after making every dish:)

dassana amit says

March 28, 2015 at 9:49 pm

welcome sujata. i liked reading your comment. good you shared your story. feel

free to share feedback or to ask any query. overall vegetarian food is good for

health, delicious and very vast. i don’t think i will be able to cover even 5% of

indian cuisine. its so rich.

Pallavi says

March 26, 2015 at 11:57 am

Hey, I made the cake and it turned out amazing. Everyone in my family loved it, they

were all praises about my baking skills, I think you deserve most of if. Thanks for

making life tastier. love.

dassana amit says

March 26, 2015 at 7:29 pm

welcome pallavi. glad to know this. do try some more recipes. feeling good for

you.

othinath sa s

http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/


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March 25, 2015 at 11:18 pm

I tried the recipe today. I used only cooking soda instead of baking powder. And did

not use eggs. Baked it on heated pressure cooker in low flame(sim) for 35min the

cake came out superb. Better than the cakes we get in bakery. The cake is very soft

and lightly moist, awesome recipe thank you

dassana amit says

March 26, 2015 at 7:36 pm

welcome jyothinath. glad to know this. thanks for sharing your variation and also

letting us know that the cake can be made in pressure cooker.

Renuka says

March 25, 2015 at 5:54 pm

Hi I tried this recipe and it came out well. Thanks for sharing it. I added cashew nuts

instead of walnuts.

Regards,

Renuka.

dassana amit says

March 25, 2015 at 7:30 pm

welcome renuka. glad to know this.

Saujanya says

March 23, 2015 at 9:12 pm

Hi,

Thanks for sharing the wonderful receipe.

I have 1 quick question. What is the utensil that i have to use for baking in Microwave

oven?

Will Tin Container work..as I’m doubtful if we can use metal in Oven.

I have a LG Convention oven.

Thanks for your help.

dassana amit says

March 23, 2015 at 11:32 pm

welcome saujanya. in Convection mode of microwave oven you can use Oven

Safe metal pans. but don’t use the metal pan in the microwave mode. as the

metal start arsing. so while purchasing ask the shopkeeper for oven safe pans.

Saujanya says

March 27, 2015 at 1:21 pm

Hi,



18/66



Thanks for your reply…i tried yesterday…the appearance was exactly the way u

have posted.

Look wise it was very yummy…but the taste was little different..I think it is

because of the maida i have used..tht was giving a different smell…

But yes..i have learnt baking because of you…Thank you so much..

dassana amit says

March 27, 2015 at 9:27 pm

welcome saujanya. maida will give a different texture. more softer texture

than atta. i bake cakes with maida but smell never comes.

sushma says

March 23, 2015 at 8:23 am

Hello mam

After surfing through the net for eggless recipes, i finally found your website. I have

tried the eggless atta cakes. They came out very yummy. Also the tip u have given

about covering the cake tin after about 15 minutes is very valuable. Can i use the

muffin cake recipe to make a regular cake as i do not have muffin moulds? How

should i bake in case i am using a silicon mould? I have a 25 lt godrej microwave with

convection mode. Thanks.

dassana amit says

March 23, 2015 at 8:52 pm

thanks a lot sushma. you can use the muffin recipe to make a regular cake. i have

not baked in silicon mould, so can’t say how long will it take. but on an average,

25 to 45 minutes works depending on the oven type and the temperature

conditions in the oven.

Madhu says

March 20, 2015 at 5:20 pm

I have become a big fan of your receipies, I have tried banana cake today and it was

awesome

dassana amit says

March 20, 2015 at 9:45 pm

welcome madhu. glad to know this.

savitha says

March 20, 2015 at 1:56 am



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,

I wana try this banana cake. I hv a gas oven and dont hv clear idea how to do with it.

Even the user manual is confusing. Can i cook this in a pressure cooker? If yes, wht

are the changes to be made.

dassana amit says

March 20, 2015 at 9:21 pm

savitha, yes you can cook this banana cake in pressure cooker. heat the pressure

cooker first. then lower the flame. add about 1 cup of salt or sand in the pressure

cooker. place the cake pan and remove the gasket and whistle from the lid. close

the pressure cooker tightly with the lid. bake for 30-40 minutes. if not done then

bake for some more time. salt or sand can be reused.

Sujata says

March 19, 2015 at 11:39 am

Hey i made the cake and was very soft and moist… Just wanted to know whethertheres any way i can substitute oil or reduce the quantity?

dassana amit says

March 19, 2015 at 3:14 pm

thanks sujata. you can reduce the quantity of oil. use 1/2 cup or 1/3 cup oil.

valisa says

March 19, 2015 at 8:24 am

Hi dassana,

I search a lot nd got baking soda in my kitchen.. made this cake and came out very

well. More testy and delicious than bakery wala cake.

Luv u nd thank u for this recipe..

Very simple and easy to follow recipe..

I m going to try ur other cake recipe too

dassana amit says

March 19, 2015 at 2:51 pm

welcome valisa. glad to know this. thanks for sharing positive feedback.

valisa says

March 18, 2015 at 7:36 pm

Hi dassana,

I m going to try this recipe tonight. I dont have baking soda.. what can i add Instead

of baking soda???????



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z e p.

dassana amit says

March 19, 2015 at 12:23 am

baking soda is required in this recipe. cannot be skipped. there is no substitute.

valisa says

March 19, 2015 at 8:18 am

Hi dassana,

I search lot nd got baking soda in my kitchen

anjana says

March 16, 2015 at 9:04 pm

Hi I am an aspiring baker and unfortunately the past few times I’ve baked it turned

out to be a disaster!!

However I stumbled across your blog today and baked this and it was absolutely

amazing , got wiped clean. Thanks a lot for the recipe!!!

dassana amit says

March 17, 2015 at 8:21 pm

welcome anjana. glad to know this. thanks for sharing positive feedback on

banana cake.

Jessy says

March 16, 2015 at 6:57 pm

Tried it today, the cake was moist and yummy. Thank you for sharing the recipe.

dassana amit says

March 16, 2015 at 8:17 pm

welcome jessy. glad to know this.

Sundas says

March 14, 2015 at 1:05 am

I tried your recipe as I ran out of eggs and the cake turned out beautiful! One of the

best banana cakes I’ve ever made actually. I’m going to make it again tonight for

breakfast and add figs and a bit of yogurt this time (to activate the soda and to

provide some extra moisture for the figs so I don’t need to soak them first- time

saver!). Thank you for sharing x



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dassana amit says

March 15, 2015 at 12:22 am

welcome sundas. thanks for sharing positive feedback. i think it will think.

niraj saysMarch 9, 2015 at 4:03 pm

hi dassana..whenever I make cake it becomes dark brown from outside..Bt under

cooked from inside..I have ifb 32src1 convection microwave oven..and in my model I

have 110° to 200° range in convection mode ..please suggest at what temperature

should I bake the cake and for how many minutes..please help me

dassana amit says

March 9, 2015 at 11:44 pm

you can bake the cake at a lower temperature of 180 degrees celsius. generally

convection ovens bake faster than a regular OTG. so when baking a cake in a

convection oven reduce the temperature from 10 to 20 degrees less than what isin the original recipe. eg if a cake is baked at 200 degrees celsius, you can bake

it at 190 or 180 degrees celsius. timing will vary. the top should look cooked. it

can be golden or a light golden. but the final check is that a toothpick inserted in

the cake should come out clean or should have fine dry cake crumbs on it. it

should not have the cake batter on it.

niraj says

March 10, 2015 at 1:15 pm

Thnx dassana..I m going to to try your eggless banana cake recipe..I will

inform you about the result:-)

dassana amit says

March 10, 2015 at 5:34 pm

welcome niraj. yes do share the feedback.

niraj says

March 10, 2015 at 8:56 pm

Thanx for your quick reply ..Just one more question at what

temperature and for how long should I bake this banana

cake..thank in advance

dassana amit says

March 10, 2015 at 9:23 pm

bake at 160 or 170 degrees celsius for the same amount of

time as mentioned. but do keep a check while baking, as in

microwave convection mode, baking happens faster.

niraj says

March 11, 2015 at 7:15 pm

I made the cake today on 160° for 45 minutes and it



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was perfectly cooked..Bt from outside it became dark

brawn and dry as I had no foil paper

dassana amit says

March 11, 2015 at 8:37 pm

thanks niraj for sharing your feedback. you can also

use butter paper instead of foil paper.

Rameswar Sen says

March 6, 2015 at 7:41 pm

Sir, I watch your all cake recipes, but I confused the measurement you given

In your recipes. Please mention the quantity of dry ingredients in gm and wet

Ingredients in ml. I want to preserve for one month,can i use sodium benzoate

and what proportion.

I am waiting for reply. Many many thanks.

Rameswar Sen

dassana amit says

March 6, 2015 at 8:12 pm

the weight in grams is mentioned in the recipe details below. i do not know

anything about using sodium benzoate in cakes.

malka says

March 4, 2015 at 6:50 pm

Hello ma’am I am a silent reader of ur recipes.but I must say u r doing such a fabulous

job.with the picture guidance it is so helpful.just want to know as I m dieting now a

days and i m mad about cakes.so I want to know can I reduce the sugar amount and

oil quantity.instead of normal sugar can I use brown sugar and how much I can

reduce.instead of oil can I use olive oil and how less quantity I can use.plz reply.urguidance will be helpful

dassana amit says

March 4, 2015 at 11:41 pm

thanks malka for taking the time to comment. happy dieting yes you can

reduce the oil and sugar. you can add about 1/2 to 1/3 cup of oil. the cake won’t

be that soft, but will be still good. for sugar, you can add about 1/4 cup. if you

want still less, then go for 3 tbsp of sugar. you can use brown sugar. you can also

use powdered jaggery.



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malka says

March 6, 2015 at 8:13 pm

Thanks dear u r sweet and u made my day.I will definitely try this and I will

let u know.

dassana amit says

March 6, 2015 at 9:12 pm

welcome malka

shubhra says

February 28, 2015 at 6:41 pm

hey, awesome recipes. just wanted to ask that can i use the regular tin/ metallic

baking trays in convention mode of microwave. plz reply

dassana amit says


thanks shubhra. they should be oven proof. if they are oven proof then you can

use. ask the shopkeeper before buying them for baking purpose.

latha says


hi prepared ur basic chocolate cake it came out perfect and kids loved it

dassana amit says


thanks for the positive review latha.

Asha says


Hi ma’am,

I am a big fan of you and your recipes. All dishes comes out so well. I tried your basic

eggless chocolate cake and it came out yummy. I always used to dread baking but

with your clear pictorial representation it came out perfect at first go. I went and

bought whatever required for baking.

Now this eggless banana cake is baking in the oven. Ma’am one query. Can I replace

all purpose flour/maida with whole wheat flour in all cakes and muffins as I am

allergic to Maida.

Thank u and God Bless you and your family always.

http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/


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assana am says


welcome asha. thanks for your kind words and blessings. yes you can replace

atta with maida in all cakes. but replacing maida with atta will not work in all

cakes.

Cera saysFebruary 17, 2015 at 1:34 pm

Can i use butter or ghee instead of oil? If yes, what amount?

dassana amit says


cera, use same amount of melted butter.

ekta says


hi, tried your recipe today. It came out delicious. Its my first try at baking. would love

to try your other recipes. one question though. How to store the cake.

dassana amit says


thanks ekta. glad to know this. store the cake in an air tight box in the fridge.

Rufina says


Hi Dassana

Can you please give me the measure in Grams. Especially the 2/3 cup oil

dassana amit says


rufina, 2/3 cup oil will be about 165 ml.

Deepti says


Recipe was very good,thanks !!!

http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/


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February 9, 2015 at 1:20 am

welcome deepti

Gayathri says


Hi Dassana,

Thanks a lot for all your wonderful recipes..have tried the gravies, desserts and

cakes…they came out really good cos of ur step by step pictures and your crystal

clear explanations..if you were somewhere closeby I would have rushed in to meet

you in person…such a best work on this website…keep up the good work and May

Almighty shower His choicest blessings upon you and your family at all times..take

care

dassana amit says


welcome gayathri. thanks for sharing such an awesome feedback and for your

best wishes. glad to read your comment.

Poorna says


Hi Dassna,

I tried this recipe at home,, It came out fantastic, very testy… My husband and son

love it.

Thanks for sharing such a yummy and healthy recipe.

dassana amit says


welcome poorna. glad to know that you all liked the banana cake recipe.

Viji says


Thank you so much for the recipe. Perfect cake recipe. My 11 month old loved it.

dassana amit says


welcome viji. glad to know this.



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kruthika says

January 29, 2015 at 3:59 pm

Hi it came out awesome… Love the way its depicted step wise with pictures..

Trying more recipes ..

Keep us posted dassana

dassana amit says


welcome kruthika. thanks for sharing your positive feedback.

Aparna says


Hi Dassana Amit,

I tried your recipe but my cake did not come out too well. In the sense it did not swell

too well and when I tried to remove it from the pan, it broke. Please let me know

where I went wrong because my cakes with eggs usually come out well.

ingredients I used-

1 cup maida

1 very large banana

3/4 cup sugar

1 cup melted butter

1.5 tsps. baking powder

Please let me know where I went wrong.

dassana amit says


hi aparna, the proportions of the ingredients you have mentioned are not

balanced in the recipe. firstly the butter is too much. for 1 cup of maida, about

1/4 to 1/2 cup of butter is fine. 1/2 cup of butter will make the cake more rich

and buttery. sugar is also extra. 1/4 to 1/3 cup of sugar would be fine to use with

1 large banana. and 1.5 tsp of baking powder is a bit more. 1 tsp would have

been fine. try making with the proportions i have mentioned and then let me

know. for any baking recipe, its always best to follow the original recipe and

their proportions. tweaking or changing the proportions won’t give good results.

Michelle says


I think it is because you use ‘cup’ to measure ingredients, which I am not use to.

I’ve work with kilos, ozs or grams in regards to measuring ingredients. For me a ‘

cup’ could mean any size however, I admire people who use a ‘cup’ for

measurement and their end product is perfect! For me I avoid recipes that uses

,cup’ for measurement

http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/


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Shilpa says

January 26, 2015 at 10:10 pm

Hi,

Tried ur recipe. Baked the cake in a cooker. Came out fantastic. This is my first

attempt at baking. Just a quick question…can all ur cake recipes be baked in a

pressure cooker?

Thanks,

Shilpa.

dassana amit says

January 27, 2015 at 10:03 pm

welcome shilpa. good to know your experience. not all cake recipes can be made

in pressure cooker. if you want to bake regularly then i would suggest to buy an

OTG. secondly, i would suggest to use this pressure cooker only for baking. don’t

use it for pressure cooking.

vanessa says


Hello, do you think I could make this cake with honey instead of sugar?

dassana amit says


i am not sure vanessa. you can try.

parul says

January 23, 2015 at 12:56 pm

HI DASSANA,

i tried banana cake recipe and it turned out to be nice, taste n texture was all fine, but

there was one doubt that after everything was done and cake was ready i saw some

stickiness on the upper part …. can you please suggest what went wrong in the

recipe…as taste was nice..

dassana amit says


thanks parul for sharing this positive feedback. may be due to the bananas but

not sure, just guessing.

StefZero says


Hi, I just want to say that this recipe is so great. I don’t know there is such eggless

recipe like this. Once again, thanks for sharing this recipe to me.

http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://cakerecipesforbeginners.blogspot.com/http://www.vegrecipesofindia.com/


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dassana amit says


Welcome StefZero. Glad to know that you liked the eggless banana cake recipe.

Asmina says January 20, 2015 at 9:30 pm

Dassana,

Just finished making this wonderful cake.

Didn’t taste it yet but I’m sure it’s going to be superb.. Cos I can smell it

dassana amit says

January 21, 2015 at 12:16 am

asmina, good to know this. i hope you will like it.

sakshi seth says


Hi,

I tried this recipe n it turned out great! Ur simply awsum!!lots of love.

Sakshi

dassana amit says


thanks sakshi for your sweet feedback.

ramya says

January 20, 2015 at 9:05 am

Hey Dassana, tried this cake last night and it came out quite well. In fact this is my

second cake from ur site after the Orange cake. I had a couple of queries though and

would be glad if u cud help me out… Just Like my orange cake this cake too came out

with hard and chunky crust though the inner cake texture was fine. Donno wht might

be causing it. I use onida black beauty convection oven and set the temp at 180

degree preheat and baked at same temp for 40 mins.

Also I have recently taken up baking and since I have convection MW I thought of

using the same. Will baking in regular otg yeild better results?? If so cud u pls suggest

a good buy?

Thx for patiently reading thru my lengthy query. Ur recipes are very accurate in

measurements and methods so it has become my ‘go to’ place for any new trials. Thx

for all the wonderful recipes…..

Best wishes

Ramya



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dassana amit says

January 20, 2015 at 11:37 pm

hi ramya, microwave oven uses the convection mode of heating and due to the

fan, things get heated up fast and quick. what i have experienced in my

microwave oven is that the top would get browned quickly and sometimes crusty

too. whenever you bake a cake or bread, which is baked in an OTG or electric

oven in the original recipe, then lower down the temperature from 10 to 15

degrees celsius. eg if the baking temperature mentioned is 200 degrees celsius,

then lower it to 190 or 185 degrees celsius or even 180 degrees celsius. also

sometimes the size of cake pan or tin can cause this issue. baking in an OTG is

much better as there is even baking. in microwave oven, no heat is coming from

bottom. the heat comes from top, so the top gets cooked faster then the bottom.

in an OTG, the heat comes from both the top and bottom heating rods, so the

baking is even. i hope this helps.

you can buy a basic OTG if you plan to bake often. i have an old philips OTG and

its working good. i have not yet tried other brands. i prefer to bake cakes, bread

and cookies in the OTG. and bake biryanis or melt cheese on pasta etc in my

microwave oven. most welcome ramya.

ramya says


Thanks a ton… On the look out for an otg now…. Ideally wht size wud u

recommend for a family of 4 to 5 ppl? Thx again for patiently answering my

queries.

dassana amit says

January 22, 2015 at 12:22 am

welcome ramya. a 15 litre to 20 litre is fine. i have a 15 litre one. just

see what features it has and then you can buy accordingly.

geethasuresh says


please can you tell us the mashed banana in cup measurements

dassana amit says January 19, 2015 at 10:20 pm

i have not yet measured the mashed bananas in cups. next time when i bake, i

will add the cup measurement.

Srilakshmi says


Thank you for the recepie. Very nicely explained. Made it as explained. Added 2 tea



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. .

dassana amit says


welcome srilakshmi. thanks for sharing your positive feedback.

Deepika Rani says

January 11, 2015 at 12:01 am

Hi

I have tried this recipe , came out very nice and yummy , but

I have some doubt &problem , while mixing all ingredients as per your suggestion ,

the batter became very tight after some time of folding , i add some portion of milk(4

tsp) & condense milk (4 tsp) to loosen up the batter , i want to know why this

happened & how should i rectify this. is adding milk will be okay .

even though taste and consistency of the cake was good , want understand why this

happened

in place of oil can i use butter

please suggest me , to understand the cake baking better

dassana amit says


deepika, its due to too much of folding in the batter. the folding has to be done

in large strokes about 4-5 times. thats it. the tightening is because of the gluten

strands are formed in the batter which spoils the texture of the cake and making

it dense. next time just fold briskly and lightly. don’t fold too much.

Deepika Rani says


Hi Dassana

Thank you for the suggestion , i tried the same , cake came perfect & Tasty

Thank you so much

dassana amit says


welcome deepika. glad to know.

Bhavana says



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Hi Dassana,

First time I tried baking and it came out perfect :), only some portion was not fluffy

(probably because by mistake I pressed it to make the surface smooth). Thanks for the

recipe. I’ll try more of baking from your blog.

dassana amit says


welcome bhavana. glad to know this. yes do try some more baking recipes and

feel free to ask any query on recipes posted.

Amruta says


Made this cake and my husband kept praising me

dassana amit says


thanks amruta for sharing positive feedback.

Anu says


Hi,

Can we bake this particular cake with all purpose flour/maida?If yes, what changes are to be made in terms of proportions?

Please let me know. Thank you for this wonderful website you’ve put up for beginners

like me.

dassana amit says


hi anu, you can make this banana cake with maida/all purpose flour. keep

everything same, except oil. add about 1/2 cup oil.

Anu says January 4, 2015 at 8:10 pm

Thank you. I made the egg based version of this cake and it turned out

delicious.

I couldn’t thank you more

dassana amit says


welcome anu. glad to know.



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Ramya says


Hi dassana tried this cake and it is awesome guilt free and gobbled up within 30 mins

thank u so much

Wish u happy new year

dassana amit says


welcome ramya. wishing you a happy new year too.

B Parekh says

December 30, 2014 at 8:51 amExcellent recipe. The cake was easy to make and was very tasty.

dassana amit says

December 30, 2014 at 2:25 pm

Thanks B Parekh

gayatri dhamanekar says


Excellent cake

dassana amit says

December 30, 2014 at 12:39 am

thanks gayatri

Dhanya says


Dear Dasanna, wish you a wonderful 2015!! May you keep on inspiring people to cook

and make their friends and family happy!!

I made this cake for Christmas. It was yummy but mine was too soft. I couldn´t cut it

into proper pieces. The crust was crisp but the inside was too soft though well

cooked. Looking at your pics I think I went somewhere wrong. I used olive oil….rest

everything was as per your recipe.

http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/


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wish you too dhanya a great 2015. thanks for your wishes. olive oil is fine. i have

made cakes with olive oil before and it works very well. may be either due to the

pan size or flour quality. in baking many things affect the final product. so

difficult to pinpoint what exactly goes wrong. but still good to know that the

cake was good.

Swetha says


Wow never thought eggless cake would taste so great. Easy and simple. My husband

n daughter loved it. I replaced whole wheat with maida and used canola oil. Result

was great thank you.

dassana amit says


welcome swetha. glad to know.

Rekha Sehgal says


Hi dassana, thank you so much for this awesome recipe. I tried the eggless whole

wheat cake today and it really turned out to be almost perfect with the right taste,

sweetness and softness….will be following for other recipes also. Stay blessed!!

dassana amit says


thanks rekha for sharing positive feedback and your blessings. yes do try some

more recipes.

Jhinuk says


Hi Dassana…thx a ton for this recipe. I am an absolute disaster when it comes to

baking a cake , did absolute disaster couple of times earrlier and hence stopped

baking but this time with step by step pictures and detailed procedure it came out

so well…and the best part is its completely made out of atta . I am a big fan of your

website and often find myself looking into your page to find ideas for lunch, dinner or

breakfast…thanks and keep posting such recipes. God bless.

dassana amit says


welcome jhinuk. thanks for sharing this positive feedback and for your blessings.

lad to know that cake turned out well. tr some more bakin reci es and slowl



34/66



you will become good in baking. we all make mistakes while learning but

important thing is to keep on trying with tried and tested recipes. i wish you all

the best.

Babita modi says


Hi dear

I was unsuccessful to bake cake perfectly as it was hard. Please guide me in baking. I

used microwave convection mode preheat 185 degree centigrade.

dassana amit says


185 degrees celsius is fine. the preheating has to be done in the convection

mode for at least 10 minutes. then the baking has to be also done in the

convection mode at the same temperature. you have mentioned preheating

temperature. did you bake also in the same temperature in the convection

mode?

nupur says


The cake came out perfect .i baked it on the gas thanks a ton ,your recipes have make

baking so easy.

God bless

Nupur

dassana amit says


welcome nupur. thanks for sharing your feedback on cake.

padma saysDecember 23, 2014 at 10:48 am

banana cake eggless, how to do in normal gas stove / pressure cooker without oven

dassana amit says


padma, the 5 litre pressure cooker has to be closed tightly with the lid and the

whistle has to be removed. keep the cooker on the lowest flame. you can heat

the cooker first for some minutes before you keep the cake pan. some people

also add sand on the bottom. you can also keep the cooker plate that we get in

the cooker. then on top of it place the cake tin. i read this somewhere, that if you



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,

unfit for pressure cooking. so better to keep one 5 litre pressure cooker separate

for making cakes.

NEHA says


Hi.. can I bake this in microwave ?? If yes for how much time.. thanks

dassana amit says


this cake can be baked in the convection mode of the microwave oven. if your

microwave does not have convection mode or feature, then you cannot bake it.

sunita Aravindans says


so sorry found it. thanks will try and respond back. I am planning add a bit of oats to

the mix, hope that works. As i have done that in my cake with eggs

dassana amit says


fine sunita. you can add oats in the cake.

sunita Aravindans says


Hi,

Love the way you have described the steps, but where are the measures for the

ingredients. i could not find how much quantity to use of the ingredients.??????????

dassana amit says


thanks sunita. the ingredients and measurements are mentioned at the bottom

of recipe post.

thota sreedevi says


its good

dassana amit says

December 18 2014 at 10:06 m



36/66



,

thanks thota

babita says


Hi

Recipe for banana cake is wonderful but can I replace vanilla extract with anotheringredient as I haven’t vanilla extract.

Thanks.

dassana amit says


welcome babita. you can add cinnamon (dal chini) powder or green cardamom

(chotti elachi) powder. they give a nice aroma. or skip the vanilla.

Nimmy says


Hey I am going to try this recipe I never baked in my entire but going attempt for my

cousins for the Christmas party. Do you have any tips? Can I use olive oil or seasons

seed oil or canals oil bc that’s wats lyi g in the house. How many bananas do I use? N

how much milk should I use or should I not use milk? Wat degree do I put it 180 or

350?

dassana amit says


olive oil can be added. the rest of the details are mentioned in the recipe box

below when the step by step pics end.

Preethi Satish says


hi Dassana,

tried out the recipe yesterday and it came out perfect !! followed the instructions to

the T. thanks for the foolproof recipe !! My search for the perfect eggless banana

walnut muffin ( read cake ) finally came to close . thanks a lot girl !! a big thumbs up

for you !!

regards

preethi.

dassana amit says




37/66



welcome preethi. i have also made muffins with the same recipe. but not yet

added on the blog. thanks for this sweet feedback.

anitha says


Hi,

I tried this eggless banana cake now it was awsm..it had a nice flavour…As my kid

doesn’t eat banana I added some coco powder and choco chip to it..it was wounderful.

Regards

Anitha

dassana amit says


thanks anitha for sharing positive feedback on banana cake. choco chips goes

very well in the cake.

Margaret says


Hi Dassana,

Thank you for sharing the recipe. I baked two, one using all purpose flour, sunflower

oil but without sunflower seeds. It turned out moist. The other I use coconut oil, add

cinnamon powder, melon seeds and cranberries (i have on hand). It turned out great.

It is gone within 5 hours.

dassana amit says


welcome margaret. thanks for sharing your variation and feedback. coconut oil

solidifies. hence the first cake made with sunflower oil was moist.

Aleena saysDecember 12, 2014 at 9:42 pm

Hi Dassana,

I made this cake yesterday, but the cake was uncooked inside, I left it in for longer but

it was still uncooked and the outer layer was hard. The mixture was very thick, I only

used 2 bananas and there wasnt enough wet mixture to mix with the dry ingrediants

so i added milk. I want to make it again, any suggestions? Also I have a fan heated

oven.

dassana amit says



38/66




hi aleena, i

Eggless Banana Cake Recipe, How to Make Banana Cake Recipe

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Transcript of Eggless Banana Cake Recipe, How to Make Banana Cake Recipe