Eggless Banana Cake Recipe, How To Make Banana Cake Recipe

8/27/2015
egglessbananacakerecipe,howtomakebananacakerecipe
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egglessbananacakerecipe,howtomake
bananacakerecipe
By dassana amit on March 18th, 2015
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egglessbananacakerecipewithstepbystepphotosaonebowlcakerecipeof
bananacakewhichisegglessaswellasvegan.aquickandeasyrecipewhichgiveslight,
softandmoistcake.
thisbananacakerecipehasbeenadaptedfrommyverypopulartriedandtestedbanana
breadrecipe.ihavejustincreasedtheproportionofoilandabitofbananasinthis
recipetomakeitmorelighterandsoft.alsoreducedtheamountofbakingpowderand
Searchthiswebsite
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addedsomechoppedwalnuts.nottoforgetthecakeismadewithwholewheatflour.
youcanalsocheckthiswholewheatbananamuffinsrecipe.
thecakewaslikedbyeveryoneinthefamilyandmoresobymybrotherinlaw.banana
cakehasbeenhisfavoritecakesincechildhood.hesaiditsoneofthebestbananacakes
Baking
thathehashadanditremindedhimofthebananacakesthatweremadeinvienna
bakeryinsantacruz,mumbai.
thebananacakecanbeservedplainasitis.youcanalsoservethecakesliceswith
somewhippedcreamorifyouwant,frostthecakewithbutterorcreamicing.achocolate
icingwouldalsogoverywell.athomewepreferitplaintogowiththeeveningcupoftea
orasasweetdessertsnack.
BakedSnacks
BreadRecipes
EgglessCakes
The Indian
Platter
Beverages
letsstartstepbystepegglessbananacake
recipe:
1.takeripeoroverripebananas.ihaveusedhereoverripebananas.mashthebananas
Breakfast
http://www.vegrecipesofindia.com/egglessbananacakerecipe/
1/66
8/27/2015
Breakfast
1.takeripeoroverripebananas.ihaveusedhereoverripebananas.mashthebananas
withaforktoasmoothconsistency.thereshouldbenochunks.youcanalsousea
DalsLentils
blendertomashthebananas.
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IndianBreads&
Parathas
Pickles,Chutneys&Dips
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Desserts
VegetarianCurries
2.addsugar,oilandvanillaextract.
Indian Cuisine
Andhra
Awadh
Bengali
Goan
Gujarat
Hyderabad
3.stirverywellsothattheoilmixeswiththebananapureeandthesugardissolves.
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Karnataka
Kerala
Konkan
Maharashtra
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4.sievewholewheatflour,bakingsoda,bakingpowderandsaltdirectlyinthebowl.
makingbatterforbananacakerecipe
5.foldthedryingredientsintothewetingredientsverywell.
6.addthechoppedwalnutsandfoldagain.apartfromwalnuts,youcanalsoaddraisins,
pistachiosoranydryfruitsofyourchoice.chocolatechipsorcacaonibscanalsobeadded.
ifyoulikespicedcakes,youcanalsoaddabout1/8tspofcinnamonornutmegpowderin
thecake.
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8/27/2015
7.pourthebatterinagreasedorlinedloafpan(7.5x4x2.5inches)orroundcakepan
(7.5x2inches).
8.bakeinapreheatedovenat180degreesC/350degreesFfor45to50minsortill
toothpickinsertedinthecakecomesoutclean.thetimingvariesfromoventooven.
pleasechecknotesbelowformoredetails.theorangeyellowishcolorisdueto
incandescentlightinginmykitchen.
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9.whenwarmorcooled,sliceandserveegglessbananacakeplainwithteaorcoffee.
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ifyouarelookingformoreegglesscakesrecipesthendocheckpoundcake,pineapple
creamcake,strawberrycreamcake,goancucumbercake,tuttifrutticakeandeggless
mangocheesecakerecipe.
egglessbananacakerecipedetailsbelow:
eggless banana cake recipe
4.6 from 68 reviews
PREPTIME
COOKTIME
TOTALTIME
5 mins
35 mins
40 mins
egglessbananacakerecipequick,easyonebowl
cakerecipemadewithwholewheatflourand
bananas.light,softandmoistbananacakewithout
6/66
8/27/2015
bananas.light,softandmoistbananacakewithout
eggs.nospecialingredientsrequired.
AUTHOR: dassana
RECIPE TYPE: dessert
CUISINE: eggless banana cake
SERVES: 3-4
INGREDIENTS (measuring cup used, 1 cup = 250 ml)

4mediumtolargeripeoroverripebananas300
gmsor10.50ounce
1.5cupswholewheatflour/atta,180grams
1tspbakingpowder
tspbakingsoda
Save
apinchofsalt
cuporganicunrefinedcanesugarorregularsugar,100grams
cupanyneutralflavoredoil(iusedsunfloweroil)
1tspvanillaextract
10halvedwalnuts,choppedoranydryfruitsofyourchoice(optional)
PRINT
INSTRUCTIONS
1. preheatyourovenat180degreesC/350degreesF.ifusingaregularoven,heat
boththetopandbottomelements.foramicrowaveconvectionoven,justpreheat
theoven.
2. peelandchopthebananas.addthemtoabowlandmashthemwithafork.you
canalsouseablendertomashthebananas.
3. addsugar,oilandvanillaextract.
4. stirverywellsothattheoilmixeswiththebananapureeandthesugardissolves.
5. sievewholewheatflour,bakingsoda,bakingpowder,saltdirectlyinthebowl.you
canalsosievetheseseparatelyandthenaddthemtothewetingredients.
6. foldthedryingredientsintothewetingredientsverywell.
7. addthechoppedwalnutsandfoldagain.apartfromwalnuts,youcanalsoadd
raisins,pistachiosoranydryfruitsofyourchoice.chocolatechipsorcacaonibscan
alsobeadded.
8. pourthebatterinagreasedorlinedloafpan(7.5x4x2.5inches)orroundcake
pan(7.5x2inches).
9. gentlytapandshakethepan.placethepaninthecenterrackifusingaregular
ovenorOTG.
10. bakeinthepreheatedovenat180degreesC/350degreesFfor45to50minsor
tilltoothpickinsertedinthecakecomesoutclean.ifthetopofthecakestarts
browningthencoverthetopwithanaluminiumfoilorbutterpaper.*checknotes
11. whenwarmorcooled,sliceandservebananacakeplainwithteaorcoffee.
NOTES
dependingonthetemperatureinyourovenandthesizeofyourpan,thecakemight
takelessormoretimethanmentionedhere.thetemperaturevariesfromovento
oven.sotakeyourcallandkeepaneye.thebenchmarkisthatatoothpickinsertedin
thecakeshouldcomeoutclean.
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{ 385 Responses }
Deepasays
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
dassanaamitsays
August 21, 2015 at 8:46 pm
thanks deepa. bake it more its not baked completely.
Divyapriyasays
August 21, 2015 at 3:24 am
Hi Dasanna, can I use melted butter or ghee instead of oil? Thanks, divya
dassanaamitsays
August 21, 2015 at 8:44 pm
divyapriya, yes you can use.
Amrithasays
August 19, 2015 at 8:25 pm
Hi Dassansa,
Baking was always a herculean task for me. Ive 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.
8/66
8/27/2015
dassanaamitsays
August 19, 2015 at 8:49 pm
welcome amritha. glad to know this.
Jayshreesays
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!
dassanaamitsays
August 13, 2015 at 2:49 pm
thanks jayshree for sharing your experience and positive feedback. glad to read
your comment.
JSomuJayakumaransays
August 10, 2015 at 10:33 am
Thanks for the reply sis, will try and update u.
dassanaamitsays
August 10, 2015 at 2:05 pm
Welcome J Somu. Sure, do share your experience.
Susmithasays
August 10, 2015 at 4:58 am
Tried your chocolate cake the other day, but I didnt 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 Im quite encouraged by the results.
Thanks again!!
dassanaamitsays
August 10, 2015 at 3:20 pm
welcome susmitha. glad to know this. do try some more baking recipes.
JSomusays
August 8, 2015 at 3:24 pm
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8/27/2015
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?
dassanaamitsays
Welcome JSomu. glad to know that recipe worked with doubling the
measurement as well. i have added coffee in other cakes but i dont 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.
JSomusays
August 7, 2015 at 12:16 pm
Thanks sis
dassanaamitsays
welcome somu
JSomuJayakumaransays
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
dassanaamitsays
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.
ishasays
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
dassanaamitsays
June 24, 2015 at 8:52 pm
10/66
8/27/2015
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.
rajpreetsays
June 24, 2015 at 7:45 am
Just want too learn how too make cake
Sherrysays
June 24, 2015 at 3:47 am
My son loved it:)

Thanks..
dassanaamitsays
June 24, 2015 at 8:57 pm
welcome sherry.
Seethasays
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.
dassanaamitsays
June 22, 2015 at 8:27 pm
welcome seetha. nice to know this.
Chetalipaliwalsays
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 fathers day
tomorrow. Thank you.
dassanaamitsays
June 21, 2015 at 6:48 pm
welcome chetali. nice to know this.
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8/27/2015
shilpasays
June 19, 2015 at 2:45 am
Wts de difference between baking powder n baking soda which u hav used in this
recipe
dassanaamitsays
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.
Gayathrisays
May 24, 2015 at 4:22 pm
Hi, I couldnt 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!!!
dassanaamitsays
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
teresitacrucerosays
April 29, 2015 at 8:46 pm
thank you for sharing your recipe
dassanaamitsays
April 29, 2015 at 9:53 pm
welcome teresita
HinaPrakashSinghsays
April 27, 2015 at 3:14 pm
12/66
8/27/2015
Hi
I made this recipe n it was awesomeDelicious
my daughter n hubby both of them liked it very much..
Thank u for d wonderful recipe..
dassanaamitsays
April 27, 2015 at 6:07 pm
welcome hina. glad to know this.
aartisays
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.
dassanaamitsays
April 27, 2015 at 6:08 pm
welcome aarti. nice to know this.
Samsays
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.
dassanaamitsays
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.
swaminipanditsays
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
dassanaamitsays
April 3, 2015 at 5:17 pm
welcome swamini. thanks for sharing positive feedback on recipes.
13/66
8/27/2015
shwetasays
April 3, 2015 at 2:17 pm
very easy recipe and cake is delicious. My children loved it.
dassanaamitsays
April 3, 2015 at 5:26 pm
thanks shweta for sharing positive feedback on banana cake.
shwetasays
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.
dassanaamitsays
April 3, 2015 at 5:28 pm
welcome shweta. glad to know this.
Danisays
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.
dassanaamitsays
April 3, 2015 at 6:32 pm
thanks dani for the tip. good to know this.
mansiguptasays
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???
dassanaamitsays
April 2, 2015 at 8:51 pm
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8/27/2015
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.
arusays
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 !!
dassanaamitsays
March 29, 2015 at 1:00 am
welcome aru. glad to know this. i never tried so cant say whether the recipe can
be doubled or tripled?. you have to give it a try.
ACsays
March 29, 2015 at 2:05 am
Thanks for your reply..will try and tell you !
dassanaamitsays
March 29, 2015 at 2:51 pm
Welcome AC
ACsays
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!!
dassanaamitsays
March 29, 2015 at 7:07 pm
Welcome AC. nice to know this. thanks for letting us know.
15/66
8/27/2015
SujataSachinsays
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 cant hav non veg food n he is very happy
with U n ur blog as he doesnt have any sad feeling that he cant 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:)
dassanaamitsays
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 dont think i will be able to cover even 5% of
indian cuisine. its so rich.
Pallavisays
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.
dassanaamitsays
March 26, 2015 at 7:29 pm
welcome pallavi. glad to know this. do try some more recipes. feeling good for
you.
jyothinathsays
16/66
8/27/2015
jyothinathsays
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
dassanaamitsays
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.
Renukasays
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.
dassanaamitsays
March 25, 2015 at 7:30 pm
welcome renuka. glad to know this.
Saujanyasays
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 Im doubtful if we can use metal in Oven.
I have a LG Convention oven.
Thanks for your help.
dassanaamitsays
March 23, 2015 at 11:32 pm
welcome saujanya. in Convection mode of microwave oven you can use Oven
Safe metal pans. but dont use the metal pan in the microwave mode. as the
metal start arsing. so while purchasing ask the shopkeeper for oven safe pans.
Saujanyasays
March 27, 2015 at 1:21 pm
Hi,
17/66
8/27/2015
Thanks for your replyi tried yesterdaythe appearance was exactly the way u
have posted.
Look wise it was very yummybut 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 youThank you so much..
dassanaamitsays
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.
sushmasays
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.
dassanaamitsays
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 cant 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.
Madhusays
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
dassanaamitsays
March 20, 2015 at 9:45 pm
welcome madhu. glad to know this.
savithasays
March 20, 2015 at 1:56 am
hi mam,
18/66
8/27/2015
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.
dassanaamitsays
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.
Sujatasays
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?
dassanaamitsays
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.
valisasays
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
dassanaamitsays
March 19, 2015 at 2:51 pm
welcome valisa. glad to know this. thanks for sharing positive feedback.
valisasays
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.
19/66
8/27/2015
Plz help.
dassanaamitsays
March 19, 2015 at 12:23 am
baking soda is required in this recipe. cannot be skipped. there is no substitute.
valisasays
March 19, 2015 at 8:18 am
Hi dassana,
I search lot nd got baking soda in my kitchen
anjanasays
March 16, 2015 at 9:04 pm
Hi I am an aspiring baker and unfortunately the past few times Ive 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!!!
dassanaamitsays
March 17, 2015 at 8:21 pm
welcome anjana. glad to know this. thanks for sharing positive feedback on
banana cake.
Jessysays
March 16, 2015 at 6:57 pm
Tried it today, the cake was moist and yummy. Thank you for sharing the recipe.
dassanaamitsays
March 16, 2015 at 8:17 pm
welcome jessy. glad to know this.
Sundassays
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 Ive ever made actually. Im 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 dont need to soak them first- time
saver!). Thank you for sharing x
20/66
8/27/2015
dassanaamitsays
March 15, 2015 at 12:22 am
welcome sundas. thanks for sharing positive feedback. i think it will think.
nirajsays
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
dassanaamitsays
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.
nirajsays
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:-)
dassanaamitsays
March 10, 2015 at 5:34 pm
welcome niraj. yes do share the feedback.
nirajsays
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
dassanaamitsays
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.
nirajsays
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
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was perfectly cooked..Bt from outside it became dark
brawn and dry as I had no foil paper
dassanaamitsays
March 11, 2015 at 8:37 pm
thanks niraj for sharing your feedback. you can also

use butter paper instead of foil paper.
RameswarSensays
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
dassanaamitsays
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.
malkasays
March 4, 2015 at 6:50 pm
Hello maam 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
dassanaamitsays
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 wont
be that soft, but will be still good. for sugar, you can add about 1/4 cup. if you
want still less, then go for 3 tbsp of sugar. you can use brown sugar. you can also
use powdered jaggery.
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malkasays
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.
dassanaamitsays
March 6, 2015 at 9:12 pm
welcome malka
shubhrasays
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
dassanaamitsays
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.
lathasays
hi prepared ur basic chocolate cake it came out perfect and kids loved it
dassanaamitsays
thanks for the positive review latha.
Ashasays
Hi maam,
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. Maam 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.
dassanaamitsays
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8/27/2015
dassanaamitsays
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.
Cerasays
Can i use butter or ghee instead of oil? If yes, what amount?
dassanaamitsays
cera, use same amount of melted butter.
ektasays
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.
dassanaamitsays
thanks ekta. glad to know this. store the cake in an air tight box in the fridge.
Rufinasays
Hi Dassana
Can you please give me the measure in Grams. Especially the 2/3 cup oil
dassanaamitsays
rufina, 2/3 cup oil will be about 165 ml.
Deeptisays
Recipe was very good,thanks !!!
dassanaamitsays
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8/27/2015
dassanaamitsays
February 9, 2015 at 1:20 am
welcome deepti
Gayathrisays
Hi Dassana,
Thanks a lot for all your wonderful recipes..have tried the gravies, desserts and
cakesthey 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 personsuch a best work on this websitekeep up the good work and May
Almighty shower His choicest blessings upon you and your family at all times..take
care
dassanaamitsays
welcome gayathri. thanks for sharing such an awesome feedback and for your
best wishes. glad to read your comment.
Poornasays
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.
dassanaamitsays
welcome poorna. glad to know that you all liked the banana cake recipe.
Vijisays
Thank you so much for the recipe. Perfect cake recipe. My 11 month old loved it.
dassanaamitsays
welcome viji. glad to know this.
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kruthikasays
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
dassanaamitsays
welcome kruthika. thanks for sharing your positive feedback.
Aparnasays
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.
dassanaamitsays
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 wont give good results.
Michellesays
I think it is because you use cup to measure ingredients, which I am not use to.
Ive 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
Shilpasays
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8/27/2015
Shilpasays
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 questioncan all ur cake recipes be baked in a
pressure cooker?
Thanks,
Shilpa.
dassanaamitsays
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. dont
use it for pressure cooking.
vanessasays
Hello, do you think I could make this cake with honey instead of sugar?
dassanaamitsays
i am not sure vanessa. you can try.
parulsays
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
recipeas taste was nice..
dassanaamitsays
thanks parul for sharing this positive feedback. may be due to the bananas but
not sure, just guessing.
StefZerosays
Hi, I just want to say that this recipe is so great. I dont know there is such eggless
recipe like this. Once again, thanks for sharing this recipe to me.
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8/27/2015
dassanaamitsays
Welcome StefZero. Glad to know that you liked the eggless banana cake recipe.
Asminasays
Dassana,
Just finished making this wonderful cake.
Didnt taste it yet but Im sure its going to be superb.. Cos I can smell it
dassanaamitsays
January 21, 2015 at 12:16 am
asmina, good to know this. i hope you will like it.
sakshisethsays
Hi,
I tried this recipe n it turned out great! Ur simply awsum!!lots of love.
Sakshi
dassanaamitsays
thanks sakshi for your sweet feedback.
ramyasays
January 20, 2015 at 9:05 am
Hey Dassana, tried this cake last night and it came out quite well. In fact this is my
second cake from ur site after the Orange cake. I had a couple of queries though and
would be glad if u cud help me out Just Like my orange cake this cake too came out
with hard and chunky crust though the inner cake texture was fine. Donno wht might
be causing it. I use onida black beauty convection oven and set the temp at 180
degree preheat and baked at same temp for 40 mins.
Also I have recently taken up baking and since I have convection MW I thought of
using the same. Will baking in regular otg yeild better results?? If so cud u pls suggest
a good buy?
Thx for patiently reading thru my lengthy query. Ur recipes are very accurate in
measurements and methods so it has become my go to place for any new trials. Thx
for all the wonderful recipes..
Best wishes
Ramya
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8/27/2015
dassanaamitsays
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.
ramyasays
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.
dassanaamitsays
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.
geethasureshsays
please can you tell us the mashed banana in cup measurements
dassanaamitsays
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.
Srilakshmisays
Thank you for the recepie. Very nicely explained. Made it as explained. Added 2 tea
spoons of milk. Came out superb.
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8/27/2015
spoons of milk. Came out superb.
dassanaamitsays
welcome srilakshmi. thanks for sharing your positive feedback.
DeepikaRanisays
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
dassanaamitsays
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. dont fold too much.
DeepikaRanisays
Hi Dassana
Thank you for the suggestion , i tried the same , cake came perfect & Tasty
Thank you so much
dassanaamitsays
welcome deepika. glad to know.
Bhavanasays
30/66
8/27/2015
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. Ill try more of baking from your blog.
dassanaamitsays
welcome bhavana. glad to know this. yes do try some more baking recipes and
feel free to ask any query on recipes posted.
Amrutasays
Made this cake and my husband kept praising me
dassanaamitsays
thanks amruta for sharing positive feedback.
Anusays
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 youve put up for beginners
like me.
dassanaamitsays
hi anu, you can make this banana cake with maida/all purpose flour. keep
everything same, except oil. add about 1/2 cup oil.
Anusays
Thank you. I made the egg based version of this cake and it turned out
delicious.
I couldnt thank you more
dassanaamitsays
welcome anu. glad to know.
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8/27/2015
Ramyasays
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
dassanaamitsays
welcome ramya. wishing you a happy new year too.
BParekhsays
December 30, 2014 at 8:51 am
Excellent recipe. The cake was easy to make and was very tasty.
dassanaamitsays
December 30, 2014 at 2:25 pm
Thanks B Parekh
gayatridhamanekarsays
Excellent cake
dassanaamitsays
thanks gayatri
Dhanyasays
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 couldnt 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.
dassanaamitsays
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8/27/2015
dassanaamitsays
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.
Swethasays
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.
dassanaamitsays
welcome swetha. glad to know.
RekhaSehgalsays
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!!
dassanaamitsays
thanks rekha for sharing positive feedback and your blessings. yes do try some
more recipes.
Jhinuksays
Hi Dassanathx 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 welland 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
breakfastthanks and keep posting such recipes. God bless.
dassanaamitsays
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
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8/27/2015
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.
Babitamodisays
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.
dassanaamitsays
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?
nupursays
The cake came out perfect .i baked it on the gas thanks a ton ,your recipes have make
baking so easy.
God bless
Nupur
dassanaamitsays
welcome nupur. thanks for sharing your feedback on cake.
padmasays
banana cake eggless, how to do in normal gas stove / pressure cooker without oven
dassanaamitsays
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
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use the cooker too much for baking, then the metal deteriorates and makes it
unfit for pressure cooking. so better to keep one 5 litre pressure cooker separate
for making cakes.
NEHAsays
Hi.. can I bake this in microwave ?? If yes for how much time.. thanks
dassanaamitsays
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.
sunitaAravindanssays
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
dassanaamitsays
fine sunita. you can add oats in the cake.
sunitaAravindanssays
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.??????????
dassanaamitsays
thanks sunita. the ingredients and measurements are mentioned at the bottom
of recipe post.
thotasreedevisays
its good
dassanaamitsays
35/66
8/27/2015
thanks thota
babitasays
Hi
Recipe for banana cake is wonderful but can I replace vanilla extract with another
ingredient as I havent vanilla extract.
Thanks.
dassanaamitsays
welcome babita. you can add cinnamon (dal chini) powder or green cardamom
(chotti elachi) powder. they give a nice aroma. or skip the vanilla.
Nimmysays
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 thats 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?
dassanaamitsays
olive oil can be added. the rest of the details are mentioned in the recipe box
below when the step by step pics end.
PreethiSatishsays
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.
dassanaamitsays
36/66
8/27/2015
welcome preethi. i have also made muffins with the same recipe. but not yet
added on the blog. thanks for this sweet feedback.
anithasays
Hi,
I tried this eggless banana cake now it was awsm..it had a nice flavourAs my kid
doesnt eat banana I added some coco powder and choco chip to it..it was wounderful.
Regards
Anitha
dassanaamitsays
thanks anitha for sharing positive feedback on banana cake. choco chips goes
very well in the cake.
Margaretsays
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.
dassanaamitsays
welcome margaret. thanks for sharing your variation and feedback. coconut oil
solidifies. hence the first cake made with sunflower oil was moist.
Aleenasays
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.
dassanaamitsays
37/66
8/27/2015
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.
poojasays
Can I make a cake in silicon mould instead of aluminium mould?
dassanaamitsays
pooja, yes you can make the cake in silicon mould.
zeenatsays
Hi dassan
I like dis recipewill u plz refer me more snacks recipes
dassanaamitsays
thanks zeenat. check this collection of snacks and starters recipes.

http://www.vegrecipesofindia.com/recipes/indian-snacks-indian-starters/
Tanvisays
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.
dassanaamitsays
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.
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Soniasays
November 29, 2014 at 2:53 pm
I made this cake and its 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
dassanaamitsays
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.
Rukhsanasays
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 ?
dassanaamitsays
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.
soniroutnahaksays
i tried it helped me alotmy kids and my family members had loved it.i recommend u
to use this receipe only..
dassanaamitsays
thanks soni
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MitaliV.Bidikarsays
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 cant
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
dassanaamitsays
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.
vidyasays
Hi Dassana. Tried your banana cake today .Came out well.Thanks for sharing
dassanaamitsays
welcome vidya
AshwiniVenugopalsays
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
dassanaamitsays
welcome ashwini. flaxseed powder works a a good egg replacement for eggless
cakes.
jayasays
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jayasays
I m a great fan of your recipesIt 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!!
dassanaamitsays
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.
Renusays
Hey thats 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
dassanaamitsays
Welcome Dr Renu
grishmasays
Hi I dassana
Can I bake cakes in Pyrex glassware
dassanaamitsays
yes you can, if the pyrex glass ware is oven proof.
grishmasays
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
dassanaamitsays
grishma, just spread some oil or softened butter on the parchtment

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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.
momosays
Can I use all purpose flour for this recipe? And can we add buttermilk or yogurt since
no eggs usedd?
dassanaamitsays
yes you can add all purpose flour. no need of adding buttermilk or yogurt.
momosays
sorry dassana i mean can I use self raising flour?
dassanaamitsays
fine
you can. then cut down on the baking powder to 1/2 tsp.
bhartimohanpuriadhussasays
I tried this banana cake recipe n it was successful,i want to post pic of that for your
approval n suggestions
dassanaamitsays
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
HarshVardhanMainisays
Hello Dassana,
First of all, many thanks to you for all the hard work you put in
im a big fan of your blog !!
Tried the chocolate-walnut cake last week and it turned out to be very good.
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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 its 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 its 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
dassanaamitsays
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.
Saumyasays
Hi Amit,
Can you please tell how should I bake in microwave oven? What temperature?
dassanaamitsays
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.
Saumyasays
Thanks Dassana
Also, can I use glass container for baking?
dassanaamitsays
yes you can use an oven safe glass pan or bowl. but the baking timing
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may vary.
Saumyasays
What will be the timing then? And will the temperature remain
same (180) while we use glass bowl?
dassanaamitsays
same temperature of 180 and baking time will vary.

generally its more when baking in glass ware.
saumyasays
What should be the baking time then? and will the temp remain
same if we use glass bowl?
dassanaamitsays
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.
Mallikarjunsays
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
:(.
dassanaamitsays
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.
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bananas and the whole thing was a flop.
svcsays
I made banana cakeit was spongebut tasteless..middle portion atta khaye jaisa
lag raha thapls suggest
dassanaamitsays
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.
monalipusalkarsays
thank you very much for banana cake recipe. i got 3rd prize in cooking competition.
recipe really rocked ..thanks once again.
dassanaamitsays
thanks monali. congrats
VidhyaAnandsays
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!
dassanaamitsays
thanks vidhya.
Shilpisays
I didnt 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
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i used brown sugar and also replaced water with milk and again added a spoonful
of bournvita. I wasnt 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
dassanaamitsays
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.
Nidssays
Easy n great ma lil one liked it.
dassanaamitsays
thanks.
Krishnasays
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..
dassanaamitsays
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.
Sindhiyasays
This banana cake looks fabulous, its so soft!!! I am a crazy loaf lover, cant wait to try
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this
khushbusays
Love ur recipes. easy N u tell d basicswith stuff that is so easly available I

always check ur site out while cookingthankutried this cake at home people
were suprised I cud actually bake also that too this well..n vegan..
dassanaamitsays
welcome khushbu. thanks for this positive feedback.
agasthyasays
The recipe is awesome. Leads to a good and tasty cake.
dassanaamitsays
thanks for the feedback.
RekhaSehgalsays
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.
dassanaamitsays
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.
manishapednekarsays
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
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dassanaamitsays
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.
cookingloversays
October 24, 2014 at 11:56 pm
thumbs up!
a very good cake recipie. turned out really well.
thankyou.
Jasmeenkaursays
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 ???
dassanaamitsays
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.
Jyotisays
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!
dassanaamitsays
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.
Deepsays
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.
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Really Appreciate Your Blog for its wonderfull recipes.
Thank You.
dassanaamitsays
welcome deep. glad to know that you liked the banana cake.
Vrushalitekadesays
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
dassanaamitsays
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.
ummmaryamsays
October 11, 2014 at 10:39 pm
One of the best cakes i have made!! thank you dassana
dassanaamitsays
thanks a lot umm.
Shubhrasays
Can this be made with almond or olive oil?
dassanaamitsays
you can make with olive oil.
Thilagasays
The eggless banana cake recipe is just awesome. It turned out so well.
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dassanaamitsays
thanks thilaga for giving positive feedback on banana cake.
NeetikaGuptasays
Yummy cake
priyaNaidusays
September 30, 2014 at 7:00 pm
Thanks for the recipe
dassanaamitsays
welcome priya
geethanjalisays
can we make this cake in pressure cooker insted of oven
dassanaamitsays
you can try. a few readers have tried baking this cake in a pressure cooker.
Sunithasays
September 29, 2014 at 10:45 am
Dassana.Tried the cake prev weekCame out excellent.Had baked it with maida
earlier.But now, based on ur recipe, tried the whole wheat version.It was very
goodThank you
dassanaamitsays
welcome sunitha. glad to know that you like banana cake recipe.
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Prathibhasays
Hi Dassan,
Today I tried this recipe,taste was ok but it didnt raise as yourscan you suggest
what mistake I made.
dassanaamitsays
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.
PrashantShahsays
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..
dassanaamitsays
would not suggest to use mix convection. try full convection if possible.
RevathiAnandsays
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.
dassanaamitsays
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.
RajashriGhoshsays
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RajashriGhoshsays
Hi dassana, how are you ?? Just loved this recipe.

I know this sounds crazy but I dont 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.
dassanaamitsays
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.
RajashriGhoshsays
Thanks a lot dassana.

Will definitely try to bake cakes and will tell you the result of my effort.
dassanaamitsays
sure rajashri
ashukapoorsays
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.
dassanaamitsays
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.
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DevasenaSistusays
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
dassanaamitsays
beautiful name you have. thanks for sharing your variation and i am glad there
were no disasters
ashukapoorsays
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?
dassanaamitsays
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.
sauravsays
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
dassanaamitsays
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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.
sauravsays
will not it burn the cake from top and what should i use convection mode
dassanaamitsays
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.
Thavamanisays
Very lovely recipe.i wil try to bake soon,tq
dassanaamitsays
thanks thavamani
Nikkisays
August 30, 2014 at 8:28 pm
What do you mean by neutral oil? Can I use vegetable oil?
dassanaamitsays
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.
rashisays
August 30, 2014 at 1:51 pm
Hi dasanaI have tried this cake n it turned out very nice.Thanx for sharing such a
nice n quick cake recipe
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dassanaamitsays
August 31, 2014 at 7:43 pm
thanks and welcome rashi.
PatriciaKaydensays
August 28, 2014 at 11:57 pm
Made this today (added ginger and Jamaican allspice). Came out great! A little flatter
because I didnt have baking soda though. Love it.
dassanaamitsays
August 31, 2014 at 8:00 pm
thats nice to know. thanks and welcome
Tinasays
August 27, 2014 at 3:22 am
Made it today and came out really nice M happy Thanks a lot
dassanaamitsays
August 27, 2014 at 12:22 pm
welcome tina
pardesisays
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.
dassanaamitsays
August 25, 2014 at 10:15 pm
thanks a lot.
surabhisays
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.
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8/27/2015
also I substituted sugar with stevia to make it diabetic friendly perhaps why the
texture is different from yours.. could you give a few diabetic friendly or sugar free
desserts? love your website x
Thank you.
dassanaamitsays
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 wont
suggest to freeze. there are many recipes on the website on which you can easily
substitute sugar with stevia or any other sweetener.
sansays
August 24, 2014 at 3:59 pm
can i substitute baking soda to baking powder for pressure cooker eggless chocolate
cake
dassanaamitsays
August 25, 2014 at 10:03 pm
no. its the baking soda that helps in aerating the batter in that cake recipe.
sargamsays
August 22, 2014 at 6:28 pm
Hi Dassana,
Can I use melted butter instead of oil?
Please let me know..Thanks
dassanaamitsays
August 27, 2014 at 5:31 pm
welcome sargam, yes you can.
Deepamsays
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.
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dassanaamitsays
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.
Fatimasays
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!!
dassanaamitsays
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.
Cherrysays
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!
dassanaamitsays
thanks cherry for your feedback. welcome
PADMAVATHIsays
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 ???
dassanaamitsays
thanks. to correct this, you have to lightly mix the nuts with a bit of flour and
then add them to the batter. they wont settle down.
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smishrasays
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 didnt turn out well at all. Although I
am not new to baking, I havent 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
dassanaamitsays
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.
Chandnisays
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.
dassanaamitsays
July 22, 2014 at 11:40 am
welcome chandni. glad to know that you liked the cake.
Suechefsays
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, its great just as it is with a cuppa tea.
dassanaamitsays
July 24, 2014 at 5:26 pm
thanks sue chef for your positive feedback and inputs.
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ashukapoorsays
July 18, 2014 at 5:18 pm
I tried it todayjust awesome..i was so glad to c it came out so perfect as i made it in

cooker..thanku so much for sharing it :))
dassanaamitsays
July 18, 2014 at 11:55 pm
welcome ashu.
falgunisays
July 14, 2014 at 11:23 pm
Hi let me know cake of milkmaid & I dont have otg please give solution for the same
dassanaamitsays
July 14, 2014 at 11:36 pm
i dont 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 dont 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 wont 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
srividyasays
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.
dassanaamitsays
July 14, 2014 at 8:30 pm
welcome srividya. thanks for your positive feedback and inputs.
Medhasays
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 dont 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
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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
familys favorite cake.
dassanaamitsays
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.
vaishalisays
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
dassanaamitsays
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 dont want all your effort to go waste.
Rinisays
July 19, 2014 at 4:42 pm
Hi Vaishali,
You CAN make this cake in the microwave oven. Even I dont have an OTG, so I
always bake cakes in the microwave oven and they come out REALLY good.
dassanaamitsays
July 19, 2014 at 8:03 pm
thanks rini for the inputs on baking the cake in the microwave oven.
Jyotisays
June 27, 2014 at 9:34 pm
Easy to make recipes. .will try this out tomorrow. Thanks
dassanaamitsays
June 28, 2014 at 11:50 am
welcome jyoti
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ilasays
June 24, 2014 at 3:08 pm
Such an easy recipe and my cake turned out lovely! It was yummy! Thanks a ton!
dassanaamitsays
June 24, 2014 at 8:36 pm
thanks ila.
Sanjusays
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!
dassanaamitsays
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.
Tanyasays
June 22, 2014 at 11:07 am
hi can i use all-purpose flour instead of wheat?
dassanaamitsays
June 22, 2014 at 4:55 pm
tanya, yes you can use all purpose flour
Mansisays
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!!
dassanaamitsays
June 1, 2014 at 12:22 am
thanks mansi for the feedback. i will check about the recipe box plugin.
61/66
8/27/2015
divyasays
May 29, 2014 at 7:34 pm
Hi dear.I tried the cake but it doesnt come out the same as yours. I missed baking
soda .
The cake texture was not good and size didnt increase at all. Please tell me the
solution . As I want to be baking expert.
Thanx
dassanaamitsays
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.
leejasays
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.
dassanaamitsays
May 28, 2014 at 8:58 pm
the cake has a moist texture but not soggy. fold the ingredients and dont 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)
khushbusays
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
dassanaamitsays
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.
Seemasays
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8/27/2015
Seemasays
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?
dassanaamitsays
May 21, 2014 at 3:11 pm
welcome seema. in that case, you can reduce the vegetable oil to 1/2 cup.
Seemasays
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?
dassanaamitsays
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.
TheresaVardharajansays
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?
dassanaamitsays
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.
Adelinesays
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 (:
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8/27/2015
freezer for later consumed? Thank u for this simple yet yummy recipe (:
Cant wait to try out.
dassanaamitsays
May 19, 2014 at 9:16 pm
i am not sure about quinoa flour. yes you can freeze the cake.
MadhuGulatisays
May 17, 2014 at 10:38 pm
Will try the cake tomorrow.
aparnarajeshkumarsays
May 17, 2014 at 12:36 pm
very very lovely recipe, nice idea too, loved the slice click, And loved this comment
section Font
dassanaamitsays
May 17, 2014 at 2:01 pm
thanks aparna.
Deepshikhasays
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
dassanaamitsays
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.
parulsays
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
dassanaamitsays
64/66
8/27/2015
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.
parulsays
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..
dassanaamitsays
welcome parul. thanks for sharing the positive

feedback.
parulsays
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
dassanaamitsays
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.
65/66
8/27/2015
Vijisays
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
didnt 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!
dassanaamitsays
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
wont 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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Quick & Easy

eggless banana cake recipe

4.6 from 68 reviews

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

thanks deepa. bake it more its not baked completely.

divyapriya, yes you can use.

welcome amritha. glad to know this.

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

Welcome J Somu. Sure, do share your experience.

Just want too learn how too make cake

My son loved it:)

welcome seetha. nice to know this.

welcome chetali. nice to know this.

thank you for sharing your recipe

welcome hina. glad to know this.

welcome aarti. nice to know this.

welcome swamini. thanks for sharing positive feedback on recipes.

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

thanks shweta for sharing positive feedback on banana cake.

welcome shweta. glad to know this.

thanks dani for the tip. good to know this.

April 2, 2015 at 8:51 pm

again for these superb recipes !!

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

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

March 25, 2015 at 11:18 pm

welcome renuka. glad to know this.

welcome madhu. glad to know this.

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

welcome jessy. glad to know this.

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

welcome niraj. yes do share the feedback.

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

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

thanks niraj for sharing your feedback. you can also

thanks malka for taking the time to comment. happy dieting

yes you can

thanks for the positive review latha.

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

cera, use same amount of melted butter.

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

Recipe was very good,thanks !!!

welcome viji. glad to know this.

welcome kruthika. thanks for sharing your positive feedback.

i am not sure vanessa. you can try.

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

thanks sakshi for your sweet feedback.

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

please can you tell us the mashed banana in cup measurements

welcome srilakshmi. thanks for sharing your positive feedback.

welcome deepika. glad to know.

Made this cake and my husband kept praising me

thanks amruta for sharing positive feedback.

welcome anu. glad to know.

welcome ramya. wishing you a happy new year too.

December 29, 2014 at 11:49 pm

welcome swetha. glad to know.

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

welcome nupur. thanks for sharing your feedback on cake.

fine sunita. you can add oats in the cake.

December 18, 2014 at 10:06 pm

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