Eggless Banana Loaf Cake Recipe

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Eggless Banana Loaf Cake is a delicious, quick to bake, tea-time treat recipe, perfect for the gloomy November evenings. With some over-ripe banana sitting in the fridge, banana loaf cake is a nice idea to utilize them. We replaced butter with olive oil in the recipe to reduce the calorie count of this cake. I am a big time fan of simple, tea-time bakes. And often, on my blog, you will find cakes which are super easy to make and look extremely fancy with a cup of coffee.

Prep time:
Cook time:
Servings: 10 slices


Cost per serving $0.19 view details


  1. Pre-heat oven at 180° C and prepare your loaf pan by greasing it a teaspoon of butter and line with parchment paper. Set aside.
  2. In a mixing bowl, sift together the flour, salt, baking powder and baking soda. Set aside.
  3. In a small mixing bowl, mash the bananas nicely until no lumps remain.
  4. Combine oil, yogurt and vanilla extract with the mashed bananas.
  5. Whisk until just mixed to a smooth and creamy consistency, approximately for 5 minutes. You can also use a hand blender to ease the process of mixing.
  6. Add the flour mixture in batches into the liquid ingredients, gently folding the batter with a spatula, till all the flour is incorporated into the cake batter and no streaks of flour remain.
  7. Pour the cake batter into the prepared loaf pan.
  8. Bake for 40 minutes or until the cake is golden brown, well risen and a toothpick inserted in the centre comes out clean.
  9. Allow the cake to cool in the tin for 5 minutes. Then transfer to a wire rack.
  10. Once it cools down a bit, slice and serve.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 41g
Recipe makes 10 servings
Calories 158  
Calories from Fat 51 32%
Total Fat 5.77g 7%
Saturated Fat 0.9g 4%
Trans Fat 0.0g  
Cholesterol 1mg 0%
Sodium 212mg 9%
Potassium 63mg 2%
Total Carbs 25.65g 7%
Dietary Fiber 0.9g 3%
Sugars 16.39g 11%
Protein 1.7g 3%
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