Air Fried Eggless Banana Cake
A moist, tender banana cake made without eggs, cooked in the air fryer until golden. This version uses yogurt for richness and swaps some white sugar for jaggery, giving a warm, caramel-like depth. Perfect for a quick snack or breakfast.
A moist, tender banana cake made without eggs, cooked in the air fryer until golden. This version uses yogurt for richness and swaps some white sugar for jaggery, giving a warm, caramel-like depth. Perfect for a quick snack or breakfast.
Ingredients
10 ingredients- Calories
- 210 kcal
- Fat
- 6g
- Carbs
- 38g
- Protein
- 4g
Whole recipe (6 servings): 1260 kcal
- 2 large ripe bananas (about 1 cup mashed)
- 1/2 cup plain yogurt (full-fat or Greek)
- 1/3 cup jaggery, grated or finely chopped
- 2 tablespoons neutral oil (such as sunflower or canola)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Method
7 steps- Preheat the air fryer to 320°F (160°C) for 5 minutes. Lightly grease a 6-inch round cake pan that fits in your air fryer basket.
- In a large bowl, mash the bananas until smooth. Add the yogurt, jaggery, oil, and vanilla. Whisk until well combined and the jaggery is mostly dissolved.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Pour the dry ingredients into the wet ingredients and fold gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- Scrape the batter into the prepared pan and smooth the top.
- Place the pan in the air fryer basket. Cook at 320°F (160°C) for 25–30 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil after 20 minutes.
- Remove the pan from the air fryer and let the cake cool in the pan for 10 minutes. Then turn out onto a wire rack to cool completely.
Recipe notes
Helpful tips
- For a richer flavor, add 1/4 cup chopped walnuts or chocolate chips to the batter.
- If jaggery is unavailable, substitute with 1/3 cup brown sugar.
- Let the cake cool completely before slicing for clean cuts.
Equipment
- Air fryer
- 6-inch round cake pan
- Mixing bowls
- Whisk
- Spatula
- Toothpick
Storage
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving.
Additional tips
- Be careful when removing the hot pan from the air fryer. Ensure the pan fits comfortably and does not touch the heating element. Air fryer temperatures can vary; adjust time as needed.
Recipe inspiration
Inspired by Simple Recipes Kitchen
Estimated nutrition
Per serving: 210 calories
Fat: 6 g · Carbs: 38 g · Protein: 4 g
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