This easy no bake chocolate banana cake is just 2 ingredients. It is very rich and full of chocolate and banana flavor. It doesn’t contain any flour, eggs, or oil. It is best served chilled and can be made ahead of time, making it an especially great dessert in the summer, though it can be enjoyed year-round.
I love making no-bake desserts this time of year. No need to turn on the oven and the desserts are usually best served cold, which is perfect on a hot day. This easy dessert takes only about 15 minutes to prepare.
- Semisweet Chocolate Chips
Bananas: This recipe works best with ripe bananas. They do not need to be overripe, though overripe bananas will also work. The bananas will need to be mashed until no lumps remain.
Semisweet Chocolate Chips: If you prefer a less sweet dessert, you can also use bittersweet or dark chocolate. The chocolate will need to be melted either on the stove or in the microwave. I prefer the microwave since it is faster, but either way will work.
No Bake Banana Cake Texture
This cake is creamy, almost like a cheesecake texture. It is very rich and decadent.
When the bananas are mixed with the melted chocolate, it prevents the chocolate from turning back into its solid form. Instead, the chocolate stays in a semi-solid state. So you end up with a rich, fudgy cake that is similar to a flourless chocolate cake.
How to Make No Bake Banana Cake
First, you need to mash the bananas and then you need to melt the chocolate until smooth. The two are then stirred together until evenly combined. Your batter is then ready to be poured into a cake pan and placed into the fridge to set.
More No Bake Recipes
- cup (232 g)
- semisweet chocolate chips
- Grease the interior of a 6 or 7 inch springform baking pan. Line the bottom and inner sides with parchment paper.
- Mash bananas with a fork, whisk or potato masher until no lumps remain. Set aside.
- Add chocolate chips to a large microwave-safe bowl. Heat at full power in 1 minute intervals, stirring in between with a spatula, until chocolate is fully melted and smooth. (I needed 2 minutes total cooking time). Alternatively, you can melt the chocolate on the stove using the double boiler method.
- Once you have a smooth chocolate batter, add in the mashed bananas. Stir with a whiks until bananas are fully incorporated and no banana streaks remain.
- Pour batter into prepared cake pan. Place into fridge until set. I recommend refrigerating for at least 1 hour though it may be ready in less time. You can also let it sit in the fridge overnight. If you are decorating the cake, wait for it to set before adding the frosting.
- For a taller/thicker cake, use a 6-inch cake pan. If you don’t mind that the cake is not that tall, you can use a 7-inch cake pan.
- I find this easiest to make in a springform pan but it can be made in a regular round cake pan. It will just be more difficult to remove the cake from the pan.
- If you want to make the cake less sweet, you can use dark chocolate instead of semisweet chocolate.
- You will need approximately 3 bananas to yield 1 cup of mashed banana.
- Make sure you mash the bananas and don’t puree them. Pureeing them in a food processor or blender will make them too liquidy. While the recipe will still work with banana puree, your cake will not be as set.
- Mash the bananas before measuring them if you are using a measuring cup.
- This recipe does not work well with frozen bananas because frozen bananas contain more liquid.
- I decorated the cake with a chocolate ganache frosting and some shaved chocolate on top.
- Optional Frosting: To make the chocolate ganache frosting you will need 2 oz heavy cream and 1/2 cup chocolate chips. Place chocolate chips in a mixing bowl. Heat heavy cream until it reaches a simmer. Pour the heavy cream over chocolate. Immediately start stirring until chocolate is completely melted and smooth. Pour ganache over cake and spread it over the cake.
- Cake can be made 1-2 days ahead of time. Keep cake in the fridge until ready to serve.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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This Eggless Banana Cake is moist, and fluffy and a wonderful cake to serve for morning and afternoon tea. This an easy banana cake recipe without eggs that requires only one bowl to make. Paired with simple maple syrup as the icing to complement the rich banana flavor.
Banana cakes in general are delightful and a staple recipe in any home baker’s repertoire, just like my moist banana sheet cake.
An eggless banana cake however is ideal for those of you who prefer to bake without eggs. If that’s you, you’ll also love this vegan coconut cake and egg free brownies!
If you need a recipe for a party or gathering of friends and family who cannot consume eggs, this moist banana cake recipe is perfect to make and serve for them.
Created with basic cake ingredients and made in one bowl with just a whisk and spatula, you’ll fall in love with how easy this is to make, just like my simple toasted coconut cake.
Love everything banana cake? Another creative recipe is this Banana Bread Granola which has the spices of classic banana bread along with those yummy dried banana chips.
🍌 Why You Will Love This Recipe
- Banana cake without egg that is moist, fluffy, and soft.
- One bowl recipe without needing electrical beaters.
- Can be made completely vegan by using dairy-free milk.
📋 Ingredient Notes & Substitutions
All-purpose flour: Is also known as plain flour in Australia. Be sure to check out my guide on how to accurately measure basic baking ingredients.
Baking powder & Baking Soda: Be sure that your baking powder and baking soda are not past their expiry dates. These both work with apple cider vinegar as an egg substitute so they must be in date. This is how to check if your leaveners are still good to use.
Granulated sugar: You can use either golden or white granulated sugar. I prefer to use golden sugar as it offers a slightly deeper caramel flavor to pair with the banana.
Bananas: Make sure to use ripened bananas for your cake. They’re easier to mash and offer a better flavor and texture.
Milk: Either use whole milk or to make a vegan banana cake, use a dairy free milk such as almond milk.
Extra virgin olive oil: A good quality extra virgin olive oil with provide your cake with the best result in terms of flavor and texture.
Apple cider vinegar: This works with the leaveners to help give lift to the cake without the use of eggs.
Pure maple syrup: Brush a layer of maple syrup over your finished baked cake as the icing component. It’s simple yet delicious, especially paired with a banana cake.
🥣 Step By Step Instructions
There is a full and detailed recipe card at the bottom of this post.
Step one: In a large mixing bowl, add flour, baking powder, and baking soda. Whisk together until well combined.
Step two: Add sugar and whisk until well combined.
Step three: Peel bananas and mash them in a bowl with a fork or potato masher.
Step four: Add in mashed banana, milk, oil, vinegar, and vanilla. Gently fold with a spatula until well combined, ensuring not to over-mix, just ensure there are no large pockets of flour remaining in the batter.
Step five: Pour batter into the prepared baking pan. Smoothing out the top.
Step six: Transfer to oven and bake for 40-45 minutes, until a toothpick inserted into the middle comes out clean and it’s lightly golden on top and looks set. Remove from the oven and allow the cake to cool in the pan for 15 minutes. Transfer to a wire rack to cool completely.
Step seven: Once cooled, pour maple syrup into a small bowl and take a pastry brush and brush a layer or desired amount of syrup over the cake. Serve and enjoy!
💭 Top Tips
This Eggless Banana Cake is moist, fluffy and a wonderful cake to serve for morning and afternoon tea. An easy banana cake recipe without eggs that requires only one bowl to make. Paired with a simple maple syrup icing to complement the rich banana flavor.
- plain all purpose flour scooped & leveled
- golden or white granulated sugar
- medium-large bananas, mashed, each banana with the skin on weighing approx. 140g
- whole milk or almond milk
- extra virgin olive oil
- apple cider vinegar
- vanilla bean extract
- pure maple syrup, to brush over baked cake
- Preheat oven to 180ºC (356ºF). Grease with butter a round 8-inch baking pan and line with baking paper, set aside. NOTE: Alternatively, if you have a quality non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
- In a large mixing bowl, add flour, baking powder, and baking soda. Whisk together until well combined.
- Add sugar and whisk until well combined.
- Peel bananas and mash in a bowl with a fork or potato masher.
- Add in mashed banana, milk, oil, vinegar, and vanilla. Gently fold with a spatula until well combined, ensuring not to over-mix, just ensure there are no large pockets of flour remaining in the batter.
- Pour batter into the prepared baking pan. Smoothing out the top.
- Transfer to oven and bake for 40-45 minutes, until a toothpick inserted into the middle comes out clean and it’s lightly golden on top and looks set.
- Remove from the oven and allow the cake to cool in the pan for 15 minutes.
- Transfer to a wire rack to cool completely.
- Once cooled, pour maple syrup into a small bowl and take a pastry brush and brush a layer or desired amount of syrup over the cake.
- Serve and enjoy!
Be sure that your baking powder and baking soda are not past their expiry dates. These both work with the apple cider vinegar as an egg substitute so they must be in date. This is how to check if your leaveners are still good to use.
Ripe bananas work best, try not to use green-tinged bananas as they’re too hard to mash and do not provide adequate flavor for this cake.
Make this cake vegan by using dairy free milk such as almond milk.
Store in an airtight container, in a dry dark pantry for 1-2 days then transfer to the refrigerator for a further 1-2 days to keep it fresh. Banana cakes do not last a long time and are best consumed freshly baked and a few days after.
Freeze whole cake or cake slices wrapped in plastic wrap or parchment/baking paper in a Tupperware container for up to 3 months.
banana cake, egg free, eggless
Let us know how it was!
The very best fluffy gluten free banana cake that is extra moist, soft, rich, and topped with homemade cream cheese yogurt frosting sweetened with maple syrup. The perfect way to use leftover bananas!
Best gluten free banana cake with healthy cream cheese yogurt frosting
This is the best banana cake I have ever eaten! The cake is soft, moist, fluffy, and has the best natural banana flavor. And it’s frosted in the most addictive maple syrup sweetened yogurt cream cheese frosting.
The cake is sweet but not overly sugary. It’s rich from the browned bananas and extra moist and soft from the butter. It’s so good that every time my friends or family have a party, they beg me to make this recipe!
The best part about this banana cake recipe is that you cannot tell it’s gluten-free – it is that delicious! Everyone is always shocked when I tell them this cake is gluten free since it is so soft, moist, and fluffy.
If you have brown, spotty bananas leftover but are sick of banana bread, you need to try this cake! It’s incredibly tasty.
Why you’ll love this gluten free recipe
- Extra moist, fluffy, and soft banana cake made from gluten free flour.
- Tastes like banana bread.
- Frosted with a lightened-up cream cheese frosting made with Greek yogurt and maple syrup.
- This gluten free and nut-free banana cake has the texture of a classic cake.
- Easily make ahead of time for a party.
- Any level baker can make this easy cake.
- The banana cake can be made dairy free.
- Try this rich almond flour chocolate cake if you want another moist cake recipe.
- It is great for so many different occasions, and your kids will love it!
Ingredients & substitutions
This extra moist gluten free banana cake is so easy to make with the simplest ingredients. You need spotty bananas, oat milk, gluten free flour, and a few others. Here is a list of ingredients, so you are prepared:
- Milk: I used oat milk since it is the creamiest and best substitute for regular cow’s milk. You can also use almond milk.
- Greek Yogurt: You can use plain or vanilla. I used 2%; however, 5% and 0% should work perfectly too.
- Lemon: You need 2 Tablespoons of fresh lemon juice to make the healthy oat milk “buttermilk.”
- Gluten-Free Baking Flour: I used Bob’s Red Mill Gluten-Free 1:1 Baking Flour. You’ll need 2 cups spooned and leveled.
- Baking Powder: To help the cake rise and achieve a fluffy, light texture.
- Baking Soda: To help neutralize the acid in the batter and help with the fluffy texture.
- Ground Cinnamon: For flavor and to bring out that delicious banana cinnamon flavor.
- Salt: A dash of salt is perfect in sweet cakes.
- Butter: I used regular unsalted butter, but you can use dairy-free if needed. Make sure it is softened to room temperature and not melted.
- Granulated Sugar: You need 1/2 cup of white sugar for sweetness.
- Coconut Sugar or Light Brown Sugar: Along with coconut sugar or light brown sugar.
- Eggs: To help the cake rise and hold together. You need 3 eggs.
- Vanilla Extract: For the best flavor.
Healthy Cream Cheese Frosting
- Vanilla Greek Yogurt: For flavor, sweetness, and the help loosen the cream cheese into a frosting texture.
- Maple Syrup: For some all-natural refined sugar free sweetness. This is my secret to making this cream cheese frosting healthier. You can also use honey.
- Vanilla Extract: For the best flavor!
You only need a few kitchen utensils to make this moist gluten free banana cake with healthy cream cheese frosting. Clean-up will be super easy. Here is a list:
- Electric Hand Mixer or Stand Mixer
- Two Mixing Bowl
- 9×13 inch Cake Pan or Baking Dish
- Parchment Paper
- Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, 1/4 cup, 1/2 cup, and 1 cup.
How to make moist gluten free banana cake
Gluten free banana cake topped with healthier cream cheese yogurt frosting is one of the richest, most moist cakes I have ever enjoyed! It is perfect for all occasions and is super easy to make. Here are step-by-step directions with pictures for visual reference:
First, preheat the oven to 350°F and grease and line a 9×13 inch baking pan with parchment paper.
Then, whisk together the oat milk, yogurt, and lemon juice. Let the “buttermilk” mixture sit for at least 5 minutes while you prepare the rest.
After that, whisk the flour, baking powder, baking soda, and salt together in a mixing bowl and set it to the side.
Then, in a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand mixer, beat the butter on high for about 1 minute until smooth and creamy. Add in both sugars and beat on high speed for another 2 minutes until creamed together. Then, scrape down the sides of the bowl with a rubber spatula.
Next, beat the eggs and vanilla extract on medium until combined with butter and sugar (about 30 seconds). Then, scrape the sides of the bowl and beat in the mashed banana until just combined.
After that, with the mixer on low speed, add the dry ingredients in three parts alternating with the oat milk mixture – mix until just incorporated, and do not overmix.
Then, add the batter into the lined baking dish and bake for 40 – 50 minutes until a toothpick comes out clean. If the top of the cake is browning too quickly, feel free to loosely cover it with aluminum foil.
Allow the cake to cool completely before frosting. You can place it in the fridge to speed this process up.
Finally, while the cake cools, make the frosting by placing all ingredients in a large mixing bowl and beating with a handheld electric mixer on medium for 1 – 2 minutes until fluffy and smooth. You can also you a stand mixer with the paddle attachment.
Spoon and level your flour. Make sure you spoon and level the gluten-free flour; if not, you will add too much, and the cake can get dry.
Use room temperature ingredients. Use room temperature milk and eggs because using cold ingredients straight out of the fridge will result in longer baking times, and the cake might flatten out or sink in the middle.
Don’t overmix the cake batter. If you overbeat or mix the cake batter, you will knock out the air bubbles, and the cake can sink in the middle and be very dense.
Pour cake batter into one even layer in the baking pan. This ensures an even bake and allows it to rise properly.
Why is my cake dense?
If your cake is super dense, it likely has too much liquid (milk), too much sugar, or too little leavening agent (baking powder or baking soda) in it. Make sure to measure all your ingredients carefully!
Frequently Asked Questions
I recommend using Bob’s Red Mill gluten-free 1-to-1 baking flour. It is the most similar to regular all-purpose flour.
Can I make this into cupcakes?
Yes, you can make this cake recipe into a cupcake recipe. Just line a cupcake tin with cupcake liners, evenly fill each until 2/3 full, then bake for 16 – 20 minutes. This recipe should make about 15 cupcakes.
Can I make this cake dairy free?
To make this gluten-free banana cake dairy free, make sure to use oat milk and substitute the butter for dairy-free butter (I recommend the Earth Balance sticks). Use this frosting too.
Can I frost with chocolate frosting?
Yes! I love this dairy free chocolate frosting.
Can I make it ahead of time?
You can make this cake up to 2 days in advance. Simply cover the banana cake tightly in plastic wrap or foil and refrigerate for up to 2 days or freeze for up to 3 months. When you are ready to serve, bring it to room temperature, make the frosting, frost, and enjoy!
Can you freeze banana cake?
You can freeze unfrosted banana cake for up to 3 months. Just let it cool to room temperature, wrap tightly in plastic wrap, and freeze. When you are ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before frosting and enjoying!
Why do cakes sink in the middle?
Cakes sinks in the middle for many reasons, here are a few: (1) you overmixed the cake batter and knocked all the air bubbles out, (2) your baking soda or baking powder was expired, (3) you opened the oven door too soon and let the hot air out, or (4) your cake is underbaked. All of these issues are preventable!
How to store leftovers
For best results, store leftover gluten-free banana cake by covering tightly and storing it in the refrigerator for 4 days.
If you love this gluten free recipe, try these next!
The very best fluffy gluten free banana cake that is extra moist, soft, rich, and frosted with homemade cream cheese yogurt frosting sweetened with maple syrup. The perfect way to use leftover bananas!
- fresh lemon juice
- gluten-free 1:1 all-purpose baking flour, spooned and leveled
- , softened to room temperature
- coconut sugar or packed light brown sugar
- pure vanilla extract
- , (regular or neufchatel) softened to room temperature
- vanilla Greek yogurt
- real maple syrup,
- pure vanilla extract
- For thinner frosting: 1 – 2 tbsp of almond or oat milk
- Preheat the oven to 350°F and grease and line a 9×13 inch baking pan with parchment paper.
- Whisk together the oat milk, yogurt, and lemon juice. Let it let sit for at least 5 minutes while you prepare the rest.
- In a mixing bowl, whisk the flour, baking powder, baking soda, and salt together. Set it to the side.
- With the mixer on low speed, add the dry ingredients in three parts alternating with the oat milk mixture – mix until just incorporated, and do not overmix.
- Add the batter into the lined baking dish and bake for 40 – 50 minutes, until a toothpick comes out clean. If the top of the cake is browning too quickly, feel free to loosely cover it with aluminum foil.
- Allow the cake to cool completely before frosting. You can place it in the fridge to speed this process up.
- While the cake cools, make the frosting by placing all ingredients in a large mixing bowl and beating with a handheld electric mixer on medium for 1 – 2 minutes until fluffy and smooth. You can also you a stand mixer with the paddle attachment.
Oat Milk: Use unsweetened vanilla or plain almond milk, skim milk, cashew milk, or 2% cow’s milk.
Cream Cheese: You can use regular, or reduced-fat Neufchatel cream cheese.
Maple Syrup: You can also use honey.
Make it Dairy Free: To make this gluten-free banana cake dairy free, make sure to use oat milk and substitute the butter for dairy-free butter (I recommend the Earth Balance sticks). Use this dairy free frosting too.
Make Ahead of Time: You can make this cake up to 2 days in advance. Simply cover the banana cake tightly in plastic wrap or foil and refrigerate for up to 2 days or freeze for up to 3 months. When you are ready to serve, bring it to room temperature, make the frosting, frost, and enjoy!
Storing: For best results, store leftover gluten-free banana cake by covering tightly and storing it in the refrigerator for 4 days.
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