Eggless Banana Cake
Moist, warmly spiced, and crowned with a fluffy vanilla buttercream, this sheet cake is the kind of crowd-pleaser that disappears fast — and it makes 12 generous slices, so there's plenty to go around. The secret to skipping eggs without sacrificing texture is a simple flax egg: just one tablespoon of ground flaxseed stirred into water and left to gel for five minutes does the binding work beautifully. Three very ripe mashed bananas bring natural sweetness and moisture, while sour cream keeps every bite tender and rich. A touch of cinnamon woven into the batter adds just enough warmth to make the whole kitchen smell incredible while it bakes. The alternating flour-and-milk method keeps the crumb light and even, and the straightforward vanilla frosting — butter, powdered sugar, a splash of milk — comes together in minutes while the cake cools. Whether you're baking for someone with an egg allergy or just working with what's in the pantry, this recipe proves you don't have to compromise on flavor or texture to make it work.
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Learn more →Ingredients
12 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cake
- 3 medium very ripe bananas (about 1 ½ cups mashed)
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- ½ cup sour cream
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ cup milk
For the frosting
- ½ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 tbsp milk
- ½ tsp vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
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