Eggless Strawberry Banana Snack Cake
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This Eggless Strawberry Banana Snack Cake is a moist and tender cake combining the natural sweetness of ripe bananas and juicy strawberries. Without the need for eggs, this easy snack cake is one you can whip up anytime you’re craving cake!
If you’re looking for more eggless dessert recipes try some of my other favorites like my Eggless Chocolate Chip Cookies, Big Chocolate Cookie, or Sourdough Blueberry Crumb Bars.
Look no further for a delicious eggless cake! Bananas make a great egg replacer for cakes as they provide moisture and fluffiness that eggs would normally provide. It's best to use overly ripe bananas when baking because as bananas ripen, their starches turn into sugars. This changes their texture to soft and mushy (which is why they are not ideal to eat alone!). But, this makes them perfect for cake because they can easily be combined into cake batter and they provide sweet banana flavor.
This organic cake is an easy banana snack cake that I top with fresh strawberry buttercream and strawberries. I love this strawberry banana combination as it's light and sweet, making this a perfect summer cake!
Why You'll Love This Recipe
Simple Cake Recipe: This eggless cake is a recipe that will let you enjoy the simple pleasure of baking. You don’t need any fancy equipment for this recipe, and it can be made in a stand mixer, with a hand mixer, or even by hand. Plus, the recipe doesn’t require eggs, making it simple to whip up any time, no eggs needed!
Uses Overly Ripe Bananas: If you have overly ripe bananas, this Eggless Strawberry Banana Snack Cake is the perfect bake. Use up your forgotten bananas and reduce food waste by making this eggless cake recipe! Check out my post Can Bananas Ever Be Too Ripe For Baking to learn more about baking with bananas.
Light & Fluffy: This light, fluffy, and moist organic cake is an amazing complement to the homemade strawberry icing. Bananas always bring a light and fluffy texture to cakes and it goes so well with fresh strawberries. I add fresh strawberries on top for a beautiful but simple presentation! This easy snack cake makes the perfect bake for any celebration.
Organic Cake: Ditch the harmful ingredients in grocery store cakes and make your own organic cake at home.
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Just be sure your butter is soft.
- Canola Oil: I use organic canola oil because it's the most neutral oil. If you are avoiding seed oils, you can use avocado oil or EVOO too.
- Cane Sugar: I use organic cane sugar.
- Bananas: Make sure to use overly ripe bananas.
- Milk: Use whole milk.
- Sour Cream: I add organic sour cream as this is also a great egg replacer. Plus, I love the little tang it brings to this eggless cake.
- All Purpose Flour: I use organic all purpose flour. I like using all purpose flour as opposed to cake flour in this recipe because it brings more structure to this eggless cake.
- Baking Powder: Make sure to use baking powder, not soda. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use a fine sea salt.
- Vegetable Shortening: I use organic vegetable shortening for the frosting as it's more like icing mixed in with the fresh strawberries. But, you can use butter as well.
- Powdered Sugar: You'll need organic powdered sugar for the icing.
- Strawberries: I use fresh strawberries for the icing and as a cake topper.
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Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Cake Pan: I use an 8-inch round cake pan. But, you could us an 8×8-inch square pan too.
- Parchment Paper: I always use nontoxic parchment paper cake rounds, this allows me to easily remove the cake.
Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer or bowl with a whisk) add the cane sugar, butter, canola oil, and banana. Mix on low until combined and there’s so butter chunks.
Add the milk, flour, baking powder, sea salt, and cinnamon in that order. Mix on low until combined into a smooth batter.
Step 3
Transfer to the prepared baking pan and bake for 40 to 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pan. *For high altitude, make sure to follow instructions in the Noes at the bottom of the recipe.
Step 4
To make the icing: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer) add the shortening, powdered sugar, and chopped strawberries. Mix on low until combined and then speed mixer up to high and whip for 1 to 2 minutes, until light and fluffy.
Step 5
Remove the cake from the pan onto a cake stand or plate. Transfer the icing to the top of the cake and spread evenly. Top with sliced strawberries.
FAQ's
When bananas begin to ripen, their starches turn into sugars. This provides a sweeter flavor with a more pronounced banana flavor. Plus, mashing up mushy bananas are a whole lot easier for incorporating into baked goods without big chunks!
Yes! If you want to make this gluten free, just look at the Notes at the bottom of the recipe for my gluten free instructions. I even link the flour that this was tested with.
While I haven't tested this cake vegan, I'm confident that you totally could make this vegan by swapping out the butter for vegan butter, milk for coconut milk, and sour cream for either vegan sour cream or vegan yogurt. If you make this vegan, let me know how it turns out with these swaps!
This cake should be stored in an airtight container in the fridge because it's made with fresh strawberries.
Craving More?
Eggless Strawberry Banana Snack Cake
Equipment
- Digital Food Scale
- Stand Mixer
Ingredients
Batter
- 170 grams cane sugar
- 57 grams salted butter (softened)
- ¼ cup canola oil
- 1 large banana (very ripe)
- ½ cup milk (room temperature)
- 57 grams sour cream (room temperature)
- 191 grams all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
Icing
- 170 grams vegetable shortening (or butter)
- 284 grams powdered sugar (sifted)
- ¼ cup strawberries (chopped)
Topping
- 170 grams strawberries
Instructions
- Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer or bowl with a whisk) add the cane sugar, butter, canola oil, and banana. Mix on low until combined and there’s so butter chunks.
- Add the milk, flour, baking powder, sea salt, and cinnamon in that order. Mix on low until combined into a smooth batter.
- Transfer to the prepared baking pan and bake for 40 to 45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pan.
- To make the icing: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer) add the shortening, powdered sugar, and chopped strawberries. Mix on low until combined and then speed mixer up to high and whip for 1 to 2 minutes, until light and fluffy.
- Remove the cake from the pan onto a cake stand or plate. Transfer the icing to the top of the cake and spread evenly. Top with sliced strawberries.
- Store in an airtight container in the fridge for up to 3 days.
Notes
Nutrition
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Love this light and fluffy cake without eggs!