Eggless Banana Cake is soft, moist, and just sweet enough. Made with ripe bananas, this cake has a tender crumb that feels indulgent without being too heavy. The bananas do all the heavy lifting here, acting as a natural sweetener and a binding agent, so you won't even miss the eggs. To make it, you'll mash those overripe bananas and mix them with flour, sugar, and a touch of vanilla or cinnamon for that cosy, aromatic finish. A splash of yoghurt or oil ensures the cake stays moist, while a quick bake in the oven transforms it into a golden-brown beauty. It's versatile, too, enjoy it plain, dusted with powdered sugar, or slathered in cream cheese frosting for extra indulgence. Perfect for breakfast, snack time, or dessert, this banana cake is a no-fail recipe you'll keep returning to. Comforting, easy, and utterly delicious. Let's try out this eggless banana cake recipe.

• 11/2 cup all-purpose flour
• 21/2 tsp baking powder
• 11/2 cup mashed banana
• 1/2 cup soft brown sugar
• 1/3 cup coconut oil
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 tsp cinnamon
• 1/2 cup chopped walnuts

• Making the recipe of eggless banana cake is such a simple and rewarding process, and the result is always moist and full of flavour. It's perfect as a dessert or a snack!
• To get started, you'll need the following ingredients: 1 1/2 cups all-purpose flour, 2 1/2 teaspoons baking powder, 1 1/2 cups mashed bananas (about three ripe ones), 1/2 cup soft brown sugar (optional), ⅓ cup melted coconut oil, 1/2 teaspoon salt, one teaspoon vanilla extract, two teaspoons cinnamon, and 1/2 cup chopped walnuts or pecans (optional).
• This combination gives the cake its soft texture, lovely aroma, and natural sweetness.
• First, preheat your oven to 350 F (175 C) and grease your cake pan with a bit of coconut oil or line it with parchment paper. This prevents sticking and makes it easy to remove the cake once baked.
• Sift the flour, baking powder, salt, and cinnamon in a large mixing bowl. Sifting ensures everything is evenly mixed and avoids lumps, giving you a smooth batter. If you're using brown sugar, you can add it to the dry ingredients at this stage. If you prefer a naturally sweet cake, you can skip the sugar entirely, it's still delicious.
• Next, mash the bananas in a separate bowl until smooth. The riper, the better! They'll be naturally sweeter and softer, which is key to making the cake moist and flavourful. You'll need about 1 1/2 cups of mashed banana.
• To the mashed bananas, add the vanilla extract and melted coconut oil. The oil adds richness and a subtle coconut flavour while keeping the cake wonderfully moist.
• Now it's time to combine everything. Make a well in the centre of the dry ingredients and pour in the banana mixture. Gently fold the wet and dry ingredients together using a spatula. Be careful not to overmix, this can make the cake dense.
• For some added crunch and flavour, fold in the chopped walnuts or pecans.
• Pour the batter into your prepared cake pan and smooth it out evenly. Pop it into the preheated oven and bake for 35–40 minutes. You'll know it's done when a toothpick inserted into the centre comes out clean. The top should be golden brown and firm to the touch. If it browns too quickly, cover it loosely with aluminium foil to prevent overbaking.
• Once done, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This eggless banana cake is delicious on its own, but you can dust it with powdered sugar or drizzle it with chocolate ganache for an extra treat.