Eggless Banana Cake (recipe for basic layers)

If you’ve been looking for a just-right Eggless Banana Cake recipe, without having to scroll down forever just look at it, you’ve arrived!

Eggless Banana Cake is lighter than you would expect from a banana cake, perfect for layers or a 9″ by 13″ sheet. 

Without further ado, here’s the Eggless Banana Cake recipe (a more compact, printable version appears below):

Eggless Banana Cake: Ingredients

• 2T. Bob’s Red Mill Egg Replacer
• 1/2c. water
• 2 1/4c. cake flour
• 2 1/2t. baking powder
• 1/4t. baking soda
• 1t. salt
• 1/2c. shortening
• 1 1/2c. sugar
• 1t. vanilla
• 5 oz. milk
• 1 banana, mashed

How to Make an Eggless Banana Cake

1. Grease, flour, and line with waxed paper 2 9″ round cake pans.
2. Mix together egg replacer and water, and set aside. 
3. Sift dry ingredients and set aside.
4. Preheat oven to 375 degrees.
5. Cream shortening with sugar until fluffy and light, no more than 2-3 minutes.
6. Add egg replacer mixture and extracts, and beat well.
7. Add half of the dry ingredients, then the banana. Be sure to scrape the bowl well between additions.
8. Add the other half of the dry ingredients, then the milk. Again, scrape the bowl well between additions.
9. Divide batter between pans.
10. Bake about 25 minutes, or until cake is starting to pulll away from the sides of the pan and the middle springs back when lightly touched.

Eggless Banana Cake Printable Recipe

Eggless Banana Cake Variations

• Top quality cookie pans will bake your Eggless Banana Cake with even results. I like these American made, heirloom quality pans (view here). 
• Need a fast way to ripen bananas? View helpful article here. 
• For Banana Walnut Cake, simply stir 1 cup of chopped walnuts into the batter with the 2nd half of the dry ingredients.
• Frosting flavors that go well with banana cake are chocolate, cream cheese, and peanut butter.