Two Versions of Banana Cake

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The theme for Food on Friday at Carole’s Chatter is desserts.

To join in, we have two versions of banana cake, one dairy free and one both dairy and egg free.



Easy Banana Cake

  • 1/2 cup Earth Balance, butter or margarine (cake will be dairy-free if you use Earth Balance), softened
  • 1 mashed ripe banana
  • 1 cup sugar
  • 2 eggs
  • 1 1/4 cup unbleached all-purpose flour
  • 3/4 teaspoon baking soda


1. Preheat oven to 350° F.

2. Grease a 9x9x2-inch square pan.

3. In a mixing bowl, mash the banana with a fork. Add the softened butter, sugar and eggs. Mix vigorously.

4. Add flour and soda and stir the dry ingredients into the wet ones.

5. Pour the batter into the prepared pan. Bake for 30 to 35 minutes.



No-Egg Banana Cake

This recipe is particularly fun for children to make.


  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 Tablespoons oil
  • 1 Tablespoon vinegar (apple cider works well)
  • 1 teaspoon vanilla
  • 1 banana, mashed
  • 1 cup cold water


1. Preheat the oven to 350°F.

2. Measure the flour, sugar, baking soda and salt right into a 8” x 8” x 2” square baking pan.

3. Make 3 holes or depressions into the dry mix. Measure the oil into one hole, vinegar into the second, and vanilla into the third.

4. Mix the mashed banana and water in a small bowl. Pour over all of the dry mixture and stir well (banana will be lumpy).

5. Bake 30 minutes.


Two Great Banana Cakes

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