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cake slice on a blue bordered white plate with fork and spoon
5 from 9 votes

Eggless Banana Walnut Cake

Eggless Banana Walnut Cake is a egg-free, butter-free, sugar-free, zero-all purpose flour tea-time cake. The texture of the cake is soft and moist.
Prep Time20 minutes
Active Time45 minutes
Course: Dessert
Cuisine: Indian
Keyword: Banana Cake, Eggless Cake, Wholewheat Cake
Yield: 6
Author: Amrita


  • Mixing bowl
  • Whisk
  • Spatula
  • Baking tin


  • 2 cups Wholewheat Flour
  • 2 nos Overripe Banana (Big size)
  • ½ cup Jaggery (grated)
  • ¾ cup Vegetable Oil
  • 2-3 tablespoon Walnuts, crushed
  • ¼ cup Yogurt
  • 2 tablespoon Milk (optional)
  • teaspoon Baking Powder
  • ¼ teaspoon Baking Soda


  • Preheat oven at 170 degree C and line a cake tin with butter paper and keep aside.
  • Sieve wholewheat flour, baking powder and baking soda together and keep aside.
  • Peel the overripe bananas and take in a bowl and mash them using a fork until they are smooth.
  • In another bowl take oil and grated jaggery and mix well.
  • Beat the curd in another bowl and add to the wet mixture. Mix it well.
  • Add the mashed banana into the wet mixture and mix it well.
  • Now it is time to fold the dry ingredients into wet ingredients. At this moment, if you see the batter is too dry, add milk slowly and fold it.
  • Add 1 tablespoon of  crush walnuts into the batter and mix
  • Now pour the batter in the lined mold and add the remaining walnuts on top.
  • Bake it at 170 degree for 40 minutes or until a toothpick comes out clean.
  • Allow to cool the cake and slice and serve it. You can also store it for 3 to 4 days at room temperature.