Eggless Banana Cake Recipe, How to Make Banana Cake Recipe

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8/27/2015

eggless banana cake recipe, how to make banana cake recipe

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eggless banana cake recipe, how to make banana cake recipe By dassana amit on March 18th, 2015

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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

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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

Baking

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.

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lets start step by step eggless banana cake recipe:

1. take ripe or over ripe bananas. i have used here over ripe bananas. mash the bananas Breakfast http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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eggless banana cake recipe, how to make banana cake recipe

1. take ripe or over ripe bananas. i have used here over ripe bananas. mash the bananas with a fork to a smooth consistency. there should be no chunks. you can also use a

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blender to mash the bananas.

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2. add sugar, oil and vanilla extract.

Indian Cuisine Andhra Awadh Bengali Goan Gujarat Hyderabad 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. making batter for banana cake recipe

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.

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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.

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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:

eggless banana cake recipe

4.6 from 68 reviews

PREP TIME

COOK TIME

TOTAL TIME

5 mins

35 mins

40 mins

eggless banana cake recipe quick, easy one bowl cake recipe made with whole wheat flour and bananas. light, soft and moist banana cake without

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

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eggless banana cake recipe, how to make banana cake recipe bananas. light, soft and moist banana cake without 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 300 gms or 10.50 ounce 1.5 cups whole wheat flour/atta, 180 grams 1 tsp baking powder ½ tsp baking soda Save a pinch of salt ½ cup organic unrefined cane sugar or regular sugar, 100 grams ⅔ cup any neutral flavored oil (i used sunflower oil) 1 tsp vanilla extract 10 halved walnuts, chopped or any dry fruits of your choice (optional)

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INSTRUCTIONS 1. preheat your oven at 180 degrees C/350 degrees F. if using a regular oven, heat both the top and bottom elements. for a microwave convection oven, just preheat the oven. 2. peel and chop the bananas. add them to 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 directly 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 can also be added. 8. 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). 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 starts browning 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 might take less or more time than mentioned here. the temperature varies from oven to oven. so take your call and keep an eye. the benchmark is that a tooth pick inserted in the cake should come out clean.

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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.

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

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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

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

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eggless banana cake recipe, how to make banana cake recipe 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 August 8, 2015 at 4:14 pm

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 in banana 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 August 7, 2015 at 9:19 pm

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 August 6, 2015 at 9:50 pm

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 June 24, 2015 at 8:52 pm

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

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eggless banana cake recipe, how to make banana cake recipe 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/egglessbananacakerecipe/

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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

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

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eggless banana cake recipe, how to make banana cake recipe 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.

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

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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 says April 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

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

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April 2, 2015 at 8:51 pm

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.

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

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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.

jyothinath says http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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jyothinath says

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,

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

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eggless banana cake recipe, how to make banana cake recipe 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

hi mam, http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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eggless banana cake recipe, how to make banana cake recipe hi mam, 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 whether theres 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??????? Plz help. http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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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

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

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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 says March 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 is in 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 was perfectly cooked..Bt from outside it became dark http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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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.ur guidance 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.

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

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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 February 28, 2015 at 9:40 pm

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 February 22, 2015 at 6:57 pm

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

dassana amit says February 22, 2015 at 9:14 pm

thanks for the positive review latha.

Asha says February 18, 2015 at 2:36 pm

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.

dassana amit says http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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dassana amit says February 18, 2015 at 8:54 pm

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 says February 17, 2015 at 1:34 pm

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

dassana amit says February 18, 2015 at 7:59 pm

cera, use same amount of melted butter.

ekta says February 9, 2015 at 8:06 pm

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 February 9, 2015 at 9:19 pm

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

Rufina says February 9, 2015 at 5:29 pm

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

dassana amit says February 9, 2015 at 11:51 pm

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

Deepti says February 8, 2015 at 11:03 pm

Recipe was very good,thanks !!!

dassana amit says http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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dassana amit says February 9, 2015 at 1:20 am

welcome deepti

Gayathri says February 7, 2015 at 1:33 pm

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 February 7, 2015 at 9:17 pm

welcome gayathri. thanks for sharing such an awesome feedback and for your best wishes. glad to read your comment.

Poorna says February 2, 2015 at 3:01 am

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 February 2, 2015 at 7:40 pm

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

Viji says February 1, 2015 at 9:16 am

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

dassana amit says February 1, 2015 at 2:55 pm

welcome viji. glad to know this.

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

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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 January 29, 2015 at 9:07 pm

welcome kruthika. thanks for sharing your positive feedback.

Aparna says January 28, 2015 at 7:40 pm

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 used1 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 January 28, 2015 at 8:57 pm

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 February 13, 2015 at 9:35 am

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

Shilpa says http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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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 January 26, 2015 at 8:32 pm

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

dassana amit says January 26, 2015 at 9:20 pm

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 January 23, 2015 at 9:34 pm

thanks parul for sharing this positive feedback. may be due to the bananas but not sure, just guessing.

StefZero says January 21, 2015 at 6:06 pm

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/egglessbananacakerecipe/

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dassana amit says January 21, 2015 at 9:17 pm

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 January 20, 2015 at 4:29 pm

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

dassana amit says January 20, 2015 at 6:18 pm

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

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

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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 January 21, 2015 at 8:56 am

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 January 19, 2015 at 8:42 pm

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 January 16, 2015 at 2:28 pm

Thank you for the recepie. Very nicely explained. Made it as explained. Added 2 tea spoons of milk. Came out superb. http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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dassana amit says January 16, 2015 at 6:49 pm

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 January 11, 2015 at 1:34 am

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 January 11, 2015 at 8:59 pm

Hi Dassana Thank you for the suggestion , i tried the same , cake came perfect & Tasty Thank you so much

dassana amit says January 12, 2015 at 4:33 pm

welcome deepika. glad to know.

Bhavana says http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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eggless banana cake recipe, how to make banana cake recipe January 7, 2015 at 3:47 am

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 January 7, 2015 at 10:40 pm

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 January 4, 2015 at 1:56 pm

Made this cake and my husband kept praising me

dassana amit says January 4, 2015 at 2:46 pm

thanks amruta for sharing positive feedback.

Anu says January 3, 2015 at 6:55 pm

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 January 3, 2015 at 8:59 pm

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 January 4, 2015 at 8:17 pm

welcome anu. glad to know.

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

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Ramya says January 3, 2015 at 4:59 pm

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 January 3, 2015 at 6:44 pm

welcome ramya. wishing you a happy new year too.

B Parekh says December 30, 2014 at 8:51 am

Excellent 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 December 29, 2014 at 8:25 pm

Excellent cake

dassana amit says December 30, 2014 at 12:39 am

thanks gayatri

Dhanya says December 29, 2014 at 3:11 pm

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.

dassana amit says http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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dassana amit says

December 29, 2014 at 11:49 pm

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 December 29, 2014 at 4:17 am

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 December 29, 2014 at 1:50 pm

welcome swetha. glad to know.

Rekha Sehgal says December 28, 2014 at 9:19 am

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 December 28, 2014 at 7:11 pm

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

Jhinuk says December 24, 2014 at 5:39 pm

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 December 24, 2014 at 6:52 pm

welcome jhinuk. thanks for sharing this positive feedback and for your blessings. glad to know that cake turned out well. try some more baking recipes and slowly

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

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eggless banana cake recipe, how to make banana cake recipe glad to know that cake turned out well. try some more baking recipes and slowly 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 December 24, 2014 at 4:56 pm

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 December 24, 2014 at 11:44 pm

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 December 23, 2014 at 3:32 pm

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 December 23, 2014 at 6:23 pm

welcome nupur. thanks for sharing your feedback on cake.

padma says December 23, 2014 at 10:48 am

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

dassana amit says December 23, 2014 at 6:38 pm

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 use the cooker too much for baking, then the metal deteriorates and makes it http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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NEHA says December 20, 2014 at 12:55 pm

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

dassana amit says December 20, 2014 at 7:59 pm

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 December 19, 2014 at 8:40 am

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 December 19, 2014 at 8:53 pm

fine sunita. you can add oats in the cake.

sunita Aravindans says December 19, 2014 at 8:38 am

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 December 19, 2014 at 2:21 pm

thanks sunita. the ingredients and measurements are mentioned at the bottom of recipe post.

thota sreedevi says December 18, 2014 at 4:57 pm

its good

dassana amit says December 18, 2014 at 10:06 pm

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

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December 18, 2014 at 10:06 pm

thanks thota

babita says December 18, 2014 at 11:34 am

Hi Recipe for banana cake is wonderful but can I replace vanilla extract with another ingredient as I haven’t vanilla extract. Thanks.

dassana amit says December 18, 2014 at 2:33 pm

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 December 17, 2014 at 8:13 am

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 December 17, 2014 at 9:19 pm

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 December 15, 2014 at 11:14 pm

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 December 15, 2014 at 11:37 pm

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

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eggless banana cake recipe, how to make banana cake recipe 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 December 15, 2014 at 7:53 pm

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 December 15, 2014 at 9:48 pm

thanks anitha for sharing positive feedback on banana cake. choco chips goes very well in the cake.

Margaret says December 14, 2014 at 6:41 pm

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 December 14, 2014 at 11:25 pm

welcome margaret. thanks for sharing your variation and feedback. coconut oil solidifies. hence the first cake made with sunflower oil was moist.

Aleena says December 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 http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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eggless banana cake recipe, how to make banana cake recipe December 13, 2014 at 11:11 pm

hi aleena, i think there was not enough liquids in the cake or there was over mixing. since milk was added later, the batter must have got over mixed or over folded. over mixing will ruin the texture of the cake. if using just 2 bananas, then once the bananas are mashed, then add milk. about 1/2 cup of milk is fine. then follow the recipe.

pooja says December 7, 2014 at 4:14 pm

Can I make a cake in silicon mould instead of aluminium mould?

dassana amit says December 7, 2014 at 6:12 pm

pooja, yes you can make the cake in silicon mould.

zeenat says December 2, 2014 at 10:26 pm

Hi dassan I like dis recipe…will u plz refer me more snacks recipes…

dassana amit says December 2, 2014 at 11:04 pm

thanks zeenat. check this collection of snacks and starters recipes. http://www.vegrecipesofindia.com/recipes/indian-snacks-indian-starters/

Tanvi says December 1, 2014 at 12:01 pm

Hi..in case of baking in otg, can we switch on the top element at a later stage, like in the last 10mins. Also I more query. My cakes rise a lot in yhe oven but after taken out they fall down so much that a deep hole ia created in the middle. Do you have any idea why this happens? Thanks a lot.

dassana amit says December 1, 2014 at 10:28 pm

you can switch off the top heating element in the last stage. which recipe you tried. must be something with the recipe or proportions. ideally cakes should not sunk. it can be anything. uneven temperature, opening and closing of oven doors often, leavening agents added.

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

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Sonia says November 29, 2014 at 2:53 pm

I made this cake and it’s a very well receipe the cake was better than any maida cake . I made muffins and cake with same batter but muffins were very soft and spongy but cake was not so. Does it matter the thickness of cake in baking utensil. The cake was soft but became little sticky when cooled, what could be the reason. thanks

dassana amit says November 29, 2014 at 6:43 pm

yes, it does matter in what size and pan the cake is baked. muffins take a short time to bake than a cake tin or pan. actually the cake is not sticky. i think probably the cake was not baked thoroughly. thats why the stickiness. otherwise there should be no stickiness. if the muffins do not come sticky, then the cake should also. since its the same batter.

Rukhsana says November 26, 2014 at 1:00 pm

Hi Dassana I make this cake at least once a week with chocolate chips and its always wiped out. Also set it in muffin cases once which turned out very well. Only one problem – the top cracks , it is never smooth like the cake in your picture and I wonder why as the oven temperature is perfect and the rack is placed in the middle of the oven. Any suggestions ?

dassana amit says November 27, 2014 at 9:54 pm

thanks rukhsana. the cracking can also be due to the size of the pan. does it happens with the muffins too. try cutting down on the sugar and oil and see if it works.

soni rout nahak says November 25, 2014 at 6:41 pm

i tried it helped me alot…my kids and my family members had loved it.i recommend u to use this receipe only..

dassana amit says November 25, 2014 at 8:44 pm

thanks soni

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

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Mitali V. Bidikar says November 25, 2014 at 12:33 pm

Hello Dassana, Thank you very much for the recipe..

i just love

the way you present it step by step with images of the dishes.. It is very helpful for the beginners like me.. If the beginners can’t understand what to do next, your recipes with images helps to move forward.. I just love it.. Well Thank You once again for all the recipes and come up with newnew recipes.. Hope there is nothing in this comment which hurts you… Thank You Very Much.. ~Mitali

dassana amit says November 25, 2014 at 6:42 pm

thanks a lot mitali. there is nothing in your comment which is hurtful. not sure why you say so

i will be adding more recipes.

vidya says November 24, 2014 at 2:24 pm

Hi Dassana. Tried your banana cake today .Came out well.Thanks for sharing

dassana amit says November 24, 2014 at 2:26 pm

welcome vidya

Ashwini Venugopal says November 22, 2014 at 6:13 am

I used two tablespoons of flaxseed powder additionally in your recipe. I thought it turned out pretty good! Thanks for the instructions

dassana amit says November 22, 2014 at 6:41 pm

welcome ashwini. flaxseed powder works a a good egg replacement for eggless cakes.

jaya says http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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eggless banana cake recipe, how to make banana cake recipe

November 21, 2014 at 7:56 pm

I m a great fan of your recipes…It reflects your love and passion!! Hats off!! My question is whether I can make this cake in cooker? If yes, pl let me know the procedure. Thank you and keep your good work going!!

dassana amit says November 22, 2014 at 12:42 am

thanks jaya. i feel you can try this cake in the cooker. just spread some sand in the cooker. if sand is not available then add salt. heat the cooker for some minutes, about 5 to 8 minutes. then place the cake pan in the cooker. close the lid tightly and remove the whistle/vent weight. keep the flame on the lowest. then bake for about 35 to 45 minutes or more. check with a toothpick for the doneness. the toothpick should come out clean.

Renu says November 20, 2014 at 11:44 am

Hey that’s very nice recipe, I luv making cake with vegetable oil instead of butter, it comes out more light to eat I feel. Thanx Dr Renu tiwari

dassana amit says November 20, 2014 at 2:57 pm

Welcome Dr Renu

grishma says November 20, 2014 at 9:13 am

Hi I dassana Can I bake cakes in Pyrex glassware

dassana amit says November 20, 2014 at 6:39 pm

yes you can, if the pyrex glass ware is oven proof.

grishma says November 24, 2014 at 11:30 pm

Hii dassana If I use parchtment paper do I have to still grease the paper. If yes pls tell me how to grease and what shall I use to grease. Grishma

dassana amit says November 25, 2014 at 1:01 am

grishma, just spread some oil or softened butter on the parchtment http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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eggless banana cake recipe, how to make banana cake recipe grishma, just spread some oil or softened butter on the parchtment paper. to make the paper stick to the pan, you can just spread bit of oil on the cake pan.

momo says November 19, 2014 at 6:06 pm

Can I use all purpose flour for this recipe? And can we add buttermilk or yogurt since no eggs usedd?

dassana amit says November 19, 2014 at 7:50 pm

yes you can add all purpose flour. no need of adding buttermilk or yogurt.

momo says November 29, 2014 at 2:10 pm

sorry dassana… i mean can I use self raising flour?

dassana amit says November 29, 2014 at 6:47 pm

fine

you can. then cut down on the baking powder to 1/2 tsp.

bharti mohanpuria dhussa says November 19, 2014 at 3:07 pm

I tried this banana cake recipe n it was successful,i want to post pic of that for your approval n suggestions

dassana amit says November 19, 2014 at 8:18 pm

thanks bharti for the feedback. you can send me the pics via message on our fb page – https://www.facebook.com/vegrecipesofindia or send email to vegrecipesofindia(AT)gmail(DOT)com

Harsh Vardhan Maini says November 18, 2014 at 5:35 pm

Hello Dassana, First of all, many thanks to you for all the hard work you put in… i’m a big fan of your blog !! Tried the chocolate-walnut cake last week and it turned out to be very good. http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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eggless banana cake recipe, how to make banana cake recipe Tried the chocolate-walnut cake last week and it turned out to be very good. Today, I tried my hands on banana cake… it was not bad but was very dry and sticky in the mouth… Actually, to be honest – it was pathetic ! Is it because it’s a whole wheat flour cake and no all purpose flour (maida) was used ?? The cake raise well and the flavor of banana was also good… followed the recipe exactly as it is – the oven was preheated at 190C and before taking it out from the oven, inserted the knife into it to make sure it’s baked properly. The knife came out clean… Is this sticky thing normal with all wheat flour cake or did something went wrong? Can we add ‘Maida’ or some milk to it. If yes, then in what proportion? Also, instead of refined oil, can we add Desi Ghee or clarified butter to it? What difference will it make? Thanks once again… -Harsh

dassana amit says November 18, 2014 at 11:57 pm

thanks harsh. its not due to the flour type. stickiness is not normal with whole wheat cakes. since i prepare cakes with whole wheat flour pretty often and i know the texture is soft. it can be slightly dense, but not sticky. i think the batter has got over mixed or over folded. when making cake batter, the batter has to be mixed or folded very lightly. if you over do, then the lightness in the batter goes off track and even gluten strands are formed. this makes the cake sticky and doughy. you can make the same recipe with ‘maida’ and add milk also. a few tbsp of milk is fine. if adding milk, then reduce the quantity of oil. you can also add desi ghee or butter. but the taste and the flavors change with ghee or butter.

Saumya says November 17, 2014 at 11:15 pm

Hi Amit, Can you please tell how should I bake in microwave oven? What temperature?

dassana amit says November 18, 2014 at 11:44 pm

you can bake in the convection mode of your microwave oven. bake at 180 degrees celsius. but first preheat the oven to 180 degrees celsius for 10 to 12 minutes and then bake.

Saumya says November 19, 2014 at 7:15 pm

Thanks Dassana Also, can I use glass container for baking?

dassana amit says November 19, 2014 at 8:14 pm

yes you can use an oven safe glass pan or bowl. but the baking timing

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

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Saumya says November 19, 2014 at 10:27 pm

What will be the timing then? And will the temperature remain same (180) while we use glass bowl?

dassana amit says November 20, 2014 at 7:14 pm

same temperature of 180 and baking time will vary. generally its more when baking in glass ware.

saumya says November 20, 2014 at 11:51 am

What should be the baking time then? and will the temp remain same if we use glass bowl?

dassana amit says November 20, 2014 at 6:37 pm

baking time is same as mentioned in the recipe. the time might increase. so i cannot tell how long. you will have to keep a check.

Mallikarjun says November 16, 2014 at 11:46 pm

hi, I tried this recipe but it did not turn out good, actually it has not become fluffy and not even looked like cooked though i had put it in oven for two hours. only the upper and lower parts cooked but middle part still uncooked. not sure what I made mistake but I wanted to say I had used mixer for mashing and mixing the sugar and oil. I had followed all the ingredients properly but I added two extra bananas, I dont think that would spoil the cake but I am disappointed after seeing my cake it did not raise at all :(.

dassana amit says November 17, 2014 at 7:52 pm

two hours is a long time in the oven. did you preheat the oven and at what temperature you baked. its better to use a spatula while folding. since the mixer can spoil the consistency of the batter due to its speed. extra bananas can also spoil the texture. telling this from experience. once i baked a cake with too much bananas and the whole thing was a flop. http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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svc says November 16, 2014 at 11:16 pm

I made banana cake…it was sponge…but tasteless..middle portion atta khaye jaisa lag raha tha…pls suggest

dassana amit says November 17, 2014 at 2:38 pm

Either you have over folded the batter or from the center the cake has not got baked. Just lightly fold the batter. Folding is different than mixing. You can check on google how to fold cake batter and you will get pics on how its done.

monali pusalkar says November 16, 2014 at 10:40 pm

thank you very much for banana cake recipe. i got 3rd prize in cooking competition. recipe really rocked ..thanks once again.

dassana amit says November 17, 2014 at 7:53 pm

thanks monali. congrats

Vidhya Anand says November 15, 2014 at 11:14 pm

Many thank you! Baked for the first time and it turned out well! The top got browned a little,but absolutely clean and tastes yumm!

dassana amit says November 16, 2014 at 12:23 am

thanks vidhya.

Shilpi says November 15, 2014 at 6:43 pm

I didn’t try my hand at cakes for long because of use of “maida” in most of them. Just loved your whole-wheat recipe. Now i can bake it for my kids and feel good about it

The cake came out yummy. i added a spoon of Bournvita for richer color… and some pieces of “not so dark” chocolate… once even chocos… Thanks to you I also tried the upside down apple cake… very tasty, very simple, and very healthy … i used brown sugar and also replaced water with milk… and again added a spoonful http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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eggless banana cake recipe, how to make banana cake recipe i used brown sugar and also replaced water with milk… and again added a spoonful of bournvita…. I wasn’t able to leave a feedback on this cake recipe on its page….so writing here… Already baked these cakes for friends as well… and they are a big hit… thx

dassana amit says November 15, 2014 at 7:10 pm

welcome shilpi. there is nothing like a wholesome & healthy home baked cake for the family. agree on the maida and thats why i hardly bake with maida, unless making a cake with icings. the variation you have mentioned would equally work well. water can be easily replaced by milk and vice versa too. good to know and thanks for sharing your experience.

Nids says November 15, 2014 at 3:56 pm

Easy n great ma lil one liked it….

dassana amit says November 15, 2014 at 7:07 pm

thanks.

Krishna says November 15, 2014 at 12:52 pm

Hi Dassana, Wonderful recipe. I have been experiment many eggless recipes, but they have been just experiments. This came out lovely and my children loved them. I used 2 rather big bananas and now I feel I should have used more. A suggestion – it would be good if you indicate how much the mashed bananas would be in cup measure. That would remove the relative references of medium/small/large bananas. Thanks a lot for this wonderful recipe again – so simple, so tasty and so healthy..

dassana amit says November 15, 2014 at 7:15 pm

thanks a lot krishna for the feedback. also thanks for the suggestion. next time, i will remember to measure the amount of banana puree. i know the medium, small or large is a relative reference from country to country. but now i give the measurement in grams too.

Sindhiya says November 14, 2014 at 12:06 pm

This banana cake looks fabulous, it’s so soft!!! I am a crazy loaf lover, can’t wait to try

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

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khushbu says November 11, 2014 at 11:57 am

Love ur recipes…. easy… N u tell d basics…with stuff that is so easly available… I always check ur site out while cooking…thanku…tried this cake at home… people were suprised I cud actually bake also that too this well..n vegan..

dassana amit says November 11, 2014 at 1:31 pm

welcome khushbu. thanks for this positive feedback.

agasthya says November 10, 2014 at 8:23 pm

The recipe is awesome. Leads to a good and tasty cake.

dassana amit says November 10, 2014 at 10:22 pm

thanks for the feedback.

Rekha Sehgal says November 1, 2014 at 11:33 pm

Hello Dassana, liked the recipe a lot.the bread looks yummy…..however I do not baking powder right now, can I use more of baking soda instead of baking powder. If yes, please let me know the proportions. Thank you.

dassana amit says November 2, 2014 at 5:34 pm

baking powder cannot be substituted without a modification. baking powder has an acidifying agent. some acidity is required in the batter. to achieve that you will have add some acidic ingredient like curd/yogurt, lime juice, vinegar, buttermilk, cream of tartar, chocolate along with baking soda. so i suggest to add 1/2 tsp of baking powder and about 1/2 tbsp of vinegar (you can use a fruit vinegar like apple cider) or buttermilk or yogurt.

manisha pednekar says October 27, 2014 at 8:58 am

Hi dassana Pls tell 2/3 cup means how much oil I have to add or how many tsp/tbsp

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

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dassana amit says October 28, 2014 at 10:19 pm

just a bit more than 1/2 cup. or it can be 1/2 cup + 2 tbsp more.

cooking lover says October 24, 2014 at 11:56 pm

thumbs up! a very good cake recipie. turned out really well. thankyou.

Jasmeen kaur says October 23, 2014 at 3:44 pm

Wat is d reason behind it when i bake d cake from top it got gud color but inbetween it luks uncooked ???

dassana amit says October 25, 2014 at 8:55 pm

could you tell me how you baked. meaning which oven (OTG or microwave), preheating time etc. over browning could be due to the top heating elements being on and the bottom heating element being off during baking in an OTG.

Jyoti says October 22, 2014 at 12:39 am

Had some over ripe bananas in the house which everybody refused to eat, which is why I ended up making this recipe and it turned out awesome! Even though I am not a big fan of baking bcos of the flour(maida) and the amount of oil/butter that goes into it, I found ur version to be healthier. Thanks once again & keep up the good work!

dassana amit says October 22, 2014 at 6:38 pm

like you over ripe bananas always go into making this cake or some other recipe. no one want to eat them. this is a better version. thanks jyoti.

Deep says October 18, 2014 at 8:47 pm

Cake Turned to be awesome

Best Part of it.. Its made with whole wheat flour! Such

a Healthy Option!! Really Appreciate Your Blog for its wonderfull recipes. http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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dassana amit says October 18, 2014 at 9:07 pm

welcome deep. glad to know that you liked the banana cake.

Vrushali tekade says October 14, 2014 at 2:32 pm

i have an oven which has power low , m.low, med,m.high, high & combi1,2&3. on which power i should bake banana cake n how much time….. plz help me

dassana amit says October 14, 2014 at 8:14 pm

the power is the microwave power. i have not tried baking the cake in microwave. i think medium high should work. timing you will have to check and this depends on the oven and the doneness of the cake.

umm maryam says October 11, 2014 at 10:39 pm

One of the best cakes i have made!! thank you dassana

dassana amit says October 13, 2014 at 9:17 pm

thanks a lot umm.

Shubhra says October 9, 2014 at 10:10 pm

Can this be made with almond or olive oil?

dassana amit says October 11, 2014 at 4:56 pm

you can make with olive oil.

Thilaga says October 9, 2014 at 7:52 pm

The eggless banana cake recipe is just awesome. It turned out so well.

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

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dassana amit says October 9, 2014 at 8:49 pm

thanks thilaga for giving positive feedback on banana cake.

Neetika Gupta says October 6, 2014 at 11:06 pm

Yummy cake

priya Naidu says September 30, 2014 at 7:00 pm

Thanks for the recipe

dassana amit says October 6, 2014 at 8:46 pm

welcome priya

geethanjali says September 29, 2014 at 2:45 pm

can we make this cake in pressure cooker insted of oven

dassana amit says September 29, 2014 at 2:59 pm

you can try. a few readers have tried baking this cake in a pressure cooker.

Sunitha says September 29, 2014 at 10:45 am

Dassana….Tried the cake prev week…Came out excellent….Had baked it with maida earlier….But now, based on ur recipe, tried the whole wheat version….It was very good…Thank you…

dassana amit says September 29, 2014 at 4:49 pm

welcome sunitha. glad to know that you like banana cake recipe.

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

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Prathibha says September 28, 2014 at 4:17 am

Hi Dassan, Today I tried this recipe,taste was ok but it didn’t raise as yours…can you suggest what mistake I made….

dassana amit says September 29, 2014 at 3:41 pm

taste ok, meaning? would be please elaborate more. taste depends on the individual too. was it the taste or texture of the cake? you can also share if you made any changes while preparing the cake.

Prashant Shah says September 16, 2014 at 10:49 am

Hi Dassana I have been quite successful making Eggless fruit cake. I think, now I can try this recipe. I have Sharp make MW oven with Mix Convection facility. If I opt for Mix convection, then for how long do I need to bake this recipe to get crispy outer layer… Pls suggest fast, I am unable to resist myself..

dassana amit says September 25, 2014 at 7:03 pm

would not suggest to use mix convection. try full convection if possible.

Revathi Anand says September 11, 2014 at 10:10 pm

Hi dassana Today I tried this cake and it came out really well. I am a begginer to baking. The bottom turned out really well but the top layer was more moist and little soggy. I used 1 cup Maida and 1/2 cup whole wheat flour. I baked in oven (bati oven)Pls suggest how to make the top layer little more baked or little brown as we have bottom.

dassana amit says September 13, 2014 at 7:53 pm

i think its got to do the oven and the shape of the pan. you could have allowed to bake for some more minutes. the top also would have baked well. its just that the bottom got cooked and the top was not enough cooked. so more time and the cake would have got baked evenly.

Rajashri Ghosh says http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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Rajashri Ghosh says September 9, 2014 at 1:56 am

Hi dassana, how are you ?? Just loved this recipe. I know this sounds crazy but I don’t have a microwave or a oven but I want to bake cakes. Can you please tell me how to bake cakes in pressure cooker?? Thanks a lot in advance.

dassana amit says September 9, 2014 at 6:28 pm

hi rajashri. i am fine. just returned back from a hectic travel. add some sand or salt (one of the readers suggestion) in the cooker. keep on the stove top and heat the cooker for 5 minutes on full flame. reduce the flame to its lowest. then place the cake pan with the cake batter in the cooker. cover the cooker tightly with its lid. remove the whistle/vent weight. bake the cake in the cooker for about 45 to 50 minutes or more. keep the low flame through out. the salt or sand make a layer and does not allow the cake to get too browned or burnt from the bottom. thick batters tend to cook faster and moist runny batter tend to take time. check the doneness of the cake with a tooth pick or fork. if the tooth pic does not come out clean, then bake for some more minutes.

Rajashri Ghosh says September 10, 2014 at 1:48 am

Thanks a lot dassana. Will definitely try to bake cakes and will tell you the result of my effort.

dassana amit says September 10, 2014 at 9:11 pm

sure rajashri

ashu kapoor says September 6, 2014 at 12:46 am

Thanks for ur reply..yes i do spread one layer of salt at bottom of cooker..heat it for 5 min and then place the round aluminium bartan. i hv one question..if i make idlis in cooker then also i hv to close the lid or cover the lid? Nd smtimes i noticed if i close the lid, water drops on batter.. and yes i remove whistle for this purpose.

dassana amit says September 9, 2014 at 6:19 pm

you mean salt or sand? salt i am hearing for the first time. right about preheating the cooker. for making idlis, you add water in the cooker. then heat the water till it comes to a boil. place the idli rack with the idli batter. then cover tightly with the cooker lid. remove the whistle and steam. this way you can make dhokla, custards, puddings and steamed cakes. any recipe which requires steaming can be done by this method. some water drops will be there. actually as soon the idlis are steamed, switch off the gas, remove the lid carefully. then there will be less water drops.

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

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Devasena Sistu says September 5, 2014 at 9:06 pm

Hello Dasanna, I made this cake today, with a couple of tweaks like, substituted 1/4 c of the whole wheat flour with Cocoa powder and added a bit of coffee extract and 2 tsp of orange zest. The cake turned out very good and the variations did not cause any disasters Thank you for the simple and adaptable recipe. –> Devasena

dassana amit says September 9, 2014 at 6:21 pm

beautiful name you have. thanks for sharing your variation and i am glad there were no disasters

ashu kapoor says September 4, 2014 at 5:03 pm

Hi..i made it again..its vry tasty nd easy to make too..i think ill put on weight now Also i wanted to tell u that my sister made it in mocrowave..nd it was gud.. i dn hv oven so i make it in cooker only I hv one doubt.. do we need to close the cooker with lid or we just hv to cover the cooker with lid?

dassana amit says September 4, 2014 at 7:29 pm

thanks ashu. and also for sending the pic. the 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 use the cooker too much for baking, then the metal deteriorates and makes it unfit for pressure cooking.

saurav says September 4, 2014 at 12:33 pm

CAN I MAKE THIS IN GLASS CASSEROLE AND SHOULD I USE BOTTOM ROD ONLY OR BOTH BOTTOM AND UPPER . THERE IS CONVECTION MODE IN MY OTG TO

dassana amit says September 4, 2014 at 3:04 pm

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

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September 4, 2014 at 3:04 pm

you can bake the cake in a glass casserole. heat both the top and bottom heating elements and keep the casserole in the center rack.

saurav says September 7, 2014 at 9:22 am

will not it burn the cake from top and what should i use convection mode

dassana amit says September 9, 2014 at 6:06 pm

no it does not burn the cake from the top. if you keep in the the casserole in the center, the cake does not get burnt. if you keep on the top rack, then the cake will get browned faster. i bake cakes using this method and i get uniform browning and even baking. i think OTG does not have a convection mode. its either grill or baking mode. a microwave oven has a convection mode. from all the microwave ovens i have seen till now, the heating element is on the top. they do not have a bottom heating element.

Thavamani says September 3, 2014 at 4:25 pm

Very lovely recipe.i wil try to bake soon,tq

dassana amit says September 3, 2014 at 5:42 pm

thanks thavamani

Nikki says August 30, 2014 at 8:28 pm

What do you mean by neutral oil? Can I use vegetable oil?

dassana amit says August 31, 2014 at 7:40 pm

neutral oil means oil which does not have any flavor or taste. like sunflower oil or canola oil. you can use any good vegetable oil.

rashi says August 30, 2014 at 1:51 pm

Hi dasana……I have tried this cake n it turned out very nice.Thanx for sharing such a nice n quick cake recipe

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

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dassana amit says August 31, 2014 at 7:43 pm

thanks and welcome rashi.

Patricia Kayden says August 28, 2014 at 11:57 pm

Made this today (added ginger and Jamaican allspice). Came out great! A little flatter because I didn’t have baking soda though. Love it.

dassana amit says August 31, 2014 at 8:00 pm

thats nice to know. thanks and welcome

Tina says August 27, 2014 at 3:22 am

Made it today and came out really nice… M happy… Thanks a lot

dassana amit says August 27, 2014 at 12:22 pm

welcome tina

pardesi says August 25, 2014 at 5:15 am

Tried this recipe today and my oh my it turned out to be heavenly. Added a pinch of cinnamon and nutmeg powder also raisins. Thank you for inspiring me to bake.

dassana amit says August 25, 2014 at 10:15 pm

thanks a lot.

surabhi says August 25, 2014 at 2:37 am

Hi, How do I store this cake? In an air tight container? outside or in fridge? deep freeze for longer storage? Please let me know.

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

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dassana amit says August 27, 2014 at 5:39 pm

welcome surabhi. usually i wrap the cake in aluminium foil and keep in the fridge. you can also keep in an covered box or container in a fridge. i won’t suggest to freeze. there are many recipes on the website on which you can easily substitute sugar with stevia or any other sweetener.

san says August 24, 2014 at 3:59 pm

can i substitute baking soda to baking powder for pressure cooker eggless chocolate cake

dassana amit says August 25, 2014 at 10:03 pm

no. its the baking soda that helps in aerating the batter in that cake recipe.

sargam says August 22, 2014 at 6:28 pm

Hi Dassana, Can I use melted butter instead of oil? Please let me know..Thanks

dassana amit says August 27, 2014 at 5:31 pm

welcome sargam, yes you can.

Deepam says August 20, 2014 at 7:23 pm

Hi Dassana,, I made this cake yesterday, and it came out perfect..just like in your picture.. It take only 24 mins to cook.. I just bake it further for crusty top for 5 mins.. And all loved it.. I have never used whole wheat flour for cake,,as I thought it tends to get tough..but the folding method really helps.. I have tried your so many recipes,, and always they came out perfect!! Thanks.

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

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dassana amit says August 21, 2014 at 9:01 pm

thanks a lot deepam for your feedback. usually i make cakes with whole wheat flour and if mixed or folded properly, then they have a good texture.

Fatima says August 17, 2014 at 5:35 pm

Hi my cake remained uncooked from the middle I used pressure cooker and steamed cooked instead of oven though the taste was too good!!

dassana amit says August 17, 2014 at 5:59 pm

if using pressure cooker, then its better not to steam cook. the recipe is meant for dry cooking and in the oven. what you can do next time is for baking any cake in the pressure cooker, place some sand in the cooker. then place the cake tin or pan. close the cooker tightly. remove the whistle/vent weight and bake on a low flame.

Cherry says August 5, 2014 at 3:08 pm

Tried this and love it. My friend at work is vegan . Im not … but still love it. I used regular all purpose flour still the same. Nice n moist and a cheaper version too. Will be baking another one today .thank u!

dassana amit says August 5, 2014 at 6:25 pm

thanks cherry for your feedback. welcome

PADMAVATHI says August 5, 2014 at 1:49 pm

HI DASSANA, I HAVE TRIED YOUR CAKE RECIPE AND IT WAS VERY GOOD. BUT THE ONLY PROBLEM I NOTICED WAS THAT ALL THE NUTS I MIXED GOT SETTLED IN THE BOTTM OF THE CAKE. HOW SHOULD I CORRECT THIS ???

dassana amit says August 5, 2014 at 6:25 pm

thanks. to correct this, you have to lightly mix the nuts with a bit of flour and then add them to the batter. they won’t settle down.

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

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s mishra says August 4, 2014 at 7:06 am

Hi , I tried baking with this recipe, but nothing turned out fine. the cake was much drier than usual, did not fluff, lost its inner texture …didn’t turn out well at all. Although I am not new to baking, I haven’t been very good with eggless cakes. I normally whisk my batter (no folding) when adding flour as well, and so followed the same this time. Have seen my mom do so for eggless cakes and it still turns out fine. Wonder whats the catch here?? Plz suggest …

dassana amit says August 4, 2014 at 9:36 pm

i think its the whisking that has made the cake have this texture. usually in eggless cakes, the batter just need to be folded or lightly mixed. personally, i have had many eggless cakes disasters where i have whisked or mixed the batter too much. too much mixing forms gluten strands which gives a dense hard texture to the cake. in this cake, folding works. thats the catch for this recipe. if you mix also lightly, its fine. but i would suggest the folding method.

Chandni says July 22, 2014 at 10:48 am

I tried it last week for my brother-in-law who is vegan and it came out awesome!! My first attempt to healthy cake.. I loved it..

Thanks for sharing this recipe.

dassana amit says July 22, 2014 at 11:40 am

welcome chandni. glad to know that you liked the cake.

Sue chef says July 24, 2014 at 4:39 am

Just made this but used 1 cup whole wheat pastry flour and 1/2 cup cashew meal, added some dates. Nice and moist! Great for a vegan like me, I could eat the whole cake. But being the nice person that I am I will share. This recipe is one to keep in your recipe box and no need for any icing or topping, the walnuts give it that touch of crunch, it’s great just as it is with a cuppa tea.

dassana amit says July 24, 2014 at 5:26 pm

thanks sue chef for your positive feedback and inputs.

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

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ashu kapoor says July 18, 2014 at 5:18 pm

I tried it today…just awesome..i was so glad to c it came out so perfect as i made it in cooker..thanku so much for sharing it :))

dassana amit says July 18, 2014 at 11:55 pm

welcome ashu.

falguni says July 14, 2014 at 11:23 pm

Hi let me know cake of milkmaid & I don’t have otg please give solution for the same

dassana amit says July 14, 2014 at 11:36 pm

i don’t have any recipe of a cake made with condensed milk or milkmaid. i will have to try it out and then update the recipe on the blog. if you don’t have OTG, then you can bake the cake in a pressure cooker. sprinkle some sand on the base of the cooker. place the cake pan. remove the whistle/vent weight from the lid. close the cooker tightly with its lid and on a low flame allow the cake to bake in the cooker. the problem with this method is that the base weakens and the cooker won’t be of any use for pressure cooking. so its better to keep a separate cooker for baking. another option is to bake the cake in the convection mode of a microwave oven

srividya says July 14, 2014 at 5:54 pm

I tried this recipe ..it turned out awesomely good..my 1.8 year old son loved it :). I added milk and oil 50:50. Thanks a ton for the reiepe.

dassana amit says July 14, 2014 at 8:30 pm

welcome srividya. thanks for your positive feedback and inputs.

Medha says July 4, 2014 at 2:56 pm

Baked this cake this morning!!! Came out amazing!! I love baking and have been baking for a long time. But lately I don’t like to use eggs so was looking for an eggless banana bread recipe. Your recipe is very close to the one I used to make with eggs. The only modification I made was instead of vanilla I added orange zest and orange http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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eggless banana cake recipe, how to make banana cake recipe The only modification I made was instead of vanilla I added orange zest and orange marmalade as I love the tangy taste of orange with banana. The cake turned out delicious!!! Thank you so much for the eggless banana bread recipe which is my family’s favorite cake.

dassana amit says July 4, 2014 at 7:17 pm

welcome medha and thanks for sharing your variation and inputs. glad to know that you liked the recipe.

vaishali says July 3, 2014 at 8:03 pm

Can I bake ths cake in microwave? I do not have OTG n really want to bake cakes at home. Pls help

dassana amit says July 3, 2014 at 8:53 pm

i am not sure vaishali, if you can make this cake in the microwave. i have not tried and i don’t want all your effort to go waste.

Rini says July 19, 2014 at 4:42 pm

Hi Vaishali, You CAN make this cake in the microwave oven. Even I don’t have an OTG, so I always bake cakes in the microwave oven and they come out REALLY good.

dassana amit says July 19, 2014 at 8:03 pm

thanks rini for the inputs on baking the cake in the microwave oven.

Jyoti says June 27, 2014 at 9:34 pm

Easy to make recipes. .will try this out tomorrow. Thanks

dassana amit says June 28, 2014 at 11:50 am

welcome jyoti

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

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ila says June 24, 2014 at 3:08 pm

Such an easy recipe and my cake turned out lovely! It was yummy! Thanks a ton!

dassana amit says June 24, 2014 at 8:36 pm

thanks ila.

Sanju says June 24, 2014 at 3:45 am

I made this case a couple of times already and everyone in my family loves it. Like some previous posts, I also want to cut down on the oil. I will try half yogurt and half oil next time. Was wondering if I can replace oil with butter and if I do that, would I still be able to use half yogurt and half butter? Thanks!

dassana amit says June 24, 2014 at 8:31 pm

thanks sanju. you can replace the oil with butter. yes, just add 1/4 or 1/2 cup butter and 1/4 cup yogurt.

Tanya says June 22, 2014 at 11:07 am

hi can i use all-purpose flour instead of wheat?

dassana amit says June 22, 2014 at 4:55 pm

tanya, yes you can use all purpose flour

Mansi says May 29, 2014 at 10:15 pm

Hey !! Tried baking for the first time and the cake came out damn good. Never knew baking was so easy. Served it to my guests and all went gaga over it! Would be trying your other cake recipes too. Also, I have been saving a lot your recipes but somehow am not able to view them. The recipe box does not open. Please help me with this . Thanks and keep posting in awesome stuff!!

dassana amit says June 1, 2014 at 12:22 am

thanks mansi for the feedback. i will check about the recipe box plugin.

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

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divya says May 29, 2014 at 7:34 pm

Hi dear.I tried the cake but it doesn’t come out the same as yours. I missed baking soda . The cake texture was not good and size didn’t increase at all. Please tell me the solution . As I want to be baking expert. Thanx

dassana amit says June 1, 2014 at 12:23 am

baking soda is an essential ingredient. in the absence of baking soda, you could just a bit increased the baking powder. both baking powder and baking soda help to make the cake light, soft and fluffy.

leeja says May 27, 2014 at 11:46 am

the taste was awesome, but the texture was soggy. i so want to get this cake right as i am a baking enthusiast. please help me. i used all the ingredients in the same measure as mentioned in ur recipe. thanks.

dassana amit says May 28, 2014 at 8:58 pm

the cake has a moist texture but not soggy. fold the ingredients and don’t mix. also perhaps baking for some more minutes, might have get rid of the sogginess. for folding technique, please read this link – http://www.wikihow.com/Fold(Baking)

khushbu says May 22, 2014 at 2:23 pm

Hi dasaana.. I baked for d first time today that tooo using a pressure cooker I was not at all sure wHeather it will turn out well but it did turn out so perfect n I was amazed… Thanku so much for this wonderful recipe I m gonna try the gingerbread cake soooon…

dassana amit says May 22, 2014 at 8:12 pm

welcome khushbu. its nice to know. because in the pressure cooker sometimes the cake do not turn out well. thanks for sharing your feedback.

Seema says http://www.vegrecipesofindia.com/egglessbananacakerecipe/

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Seema says

eggless banana cake recipe, how to make banana cake recipe

May 21, 2014 at 9:48 am

Hi Dassana, I was baking for the first time and my cake turned out really ell. Thank you so much I want to know if there is any way to reduce the amount of vegetable oil to make the cake healthier?

dassana amit says May 21, 2014 at 3:11 pm

welcome seema. in that case, you can reduce the vegetable oil to 1/2 cup.

Seema says May 21, 2014 at 5:32 pm

I actually did :). I did use only 1/2 cup of oil and still my cake was so good. But have read about substituting oil with yogurt in some of the healthy baked recipes. Will that work in this recipe too?

dassana amit says May 21, 2014 at 6:52 pm

seema, for yogurt you have to try. yogurt also makes the cake moist. since i use yogurt often in cakes, i suggest in this recipe use 1/4 cup of yogurt and 1/4 cup oil. but the best proportion of (yogurt + oil) you will come to know after experimenting and thats how the recipes are developed…. experimenting few times and then coming up with the best proportion of ingredients. all the best. do share your feedback if you try.

Theresa Vardharajan says May 18, 2014 at 9:03 pm

Hi Dassana writing after long time the cake is looking lovely. I have also heard that instead of curd we can also use bananas while making egg less cakes is it right?

dassana amit says May 19, 2014 at 9:15 pm

welcome back theresa. yes you can use bananas instead of yogurt. but the cake will have the typical banana taste and flavor.

Adeline says May 18, 2014 at 7:36 pm

Hi, can I use quinoa flour instead? And can I store this eggless banana cake in the freezer for later consumed? Thank u for this simple yet yummy recipe (:

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

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eggless banana cake recipe, how to make banana cake recipe freezer for later consumed? Thank u for this simple yet yummy recipe (: Can’t wait to try out.

dassana amit says May 19, 2014 at 9:16 pm

i am not sure about quinoa flour. yes you can freeze the cake.

Madhu Gulati says May 17, 2014 at 10:38 pm

Will try the cake tomorrow.

aparnarajeshkumar says May 17, 2014 at 12:36 pm

very very lovely recipe, nice idea too, loved the slice click, And loved this comment section Font

dassana amit says May 17, 2014 at 2:01 pm

thanks aparna.

Deepshikha says August 14, 2014 at 9:56 am

Hi Dassana, I have bigger baking trays- 8 inch by 8 inch and another one is round but even bigger. How the baking time changes if i change the tray size for this recipe specifically and for other baking recipes in general. Thanks

dassana amit says August 16, 2014 at 5:20 pm

baking time varies as per the temperatures in the oven and also the baking tray. in a shallow tray the baking will be faster than in a deep pan. also more the batter, more time the cake will take. for this recipe, you can use the 8 by 8 inch pan.

parul says November 28, 2014 at 3:46 pm

Dear Dassana, your recipes are really very easy to make, i have one question to ask that i have i have microwave oven but its solo, so how to make cakes in that. if you can guide

dassana amit says November 28, 2014 at 7:35 pm

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

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eggless banana cake recipe, how to make banana cake recipe thanks parul. by solo you mean its just microwave cooking. no convection or grill. right? if there is only microwave, then the recipe has to be suited to be cooked in the microwave. there are many cake recipes that can be made in the microwave. but what i have seen is that even if the microwave cooking becomes a little more, then the cake tends to be dense and chewy. i have some recipes, though i have not added the. whenever time permits, i will try to add cake recipes that can be made in the microwave oven.

parul says December 1, 2014 at 11:02 am

Thank you so much Dassana, its great to see such a instant reply, i will definitely wait for the microwave recipes, but yesterday i made Malai kofta from your list and it turned out to be awesome. Thank you for such awesome tips and showing pictures help more..

dassana amit says December 1, 2014 at 2:17 pm

welcome parul. thanks for sharing the positive feedback.

parul says January 30, 2015 at 11:55 am

hi dassana, few days back i tried banana cake, result was nice, everything was good but only one doubt is that my cake turned out to be lil sticky from top and bottom as well… guide me where i went wrong…

dassana amit says January 30, 2015 at 10:25 pm

hi parul, sugar in the cake attracts moisture and hence the cake becomes sticky. the cake should not be kept in the pan till its cooled or even warm. when its slightly hot, then unmold it from the pan and place it on a wired rack to cool. the condensation in the pan will make the bottom sticky. also if the cake is kept in an air tight box, before its cooled completely, then the top will get sticky.

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

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Viji says August 17, 2015 at 8:00 am

Your recipes are excellent. Tried couple of them actually. For banana bread, I used all purpose flour and 1/2 cup jaggery. Cake didn’t raise much. Rest all was same as what you recommended. Added Cardamom. Tasted like appam. Kids liked it.Wish it was more fluffy like the other ones I tried including orange and apple cake!

dassana amit says August 17, 2015 at 8:50 pm

thanks viji. cake not rising well, could be due to the following reasons – under mixing batter, over mixing or over folding batter and freshness of baking soda and baking powder. even the temperature or pan size can make a difference. recently i made marble cake and i chose a slightly large pan than what i would have used. result the cake did not rise well. so a lesson learnt. use the correct pan size jaggery and all purpose flour is fine. these two inredients won’t make any difference to the rising. and with jaggery and cardamom powder, this cake should not taste like appams. if you got appam like texture, then something has gone wrong with the batter. this cake is really light and fluffy. you can also check the freshness of baking soda and baking powder by dissolving 1/4 tsp of each in 2 tbsp vinegar and 2 tbsp water respectively. for baking soda, use vinegar and for baking powder, use water. either of them should fizz and bubble immediately.

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Eggless Banana Cake Recipe, How to Make Banana Cake Recipe

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