Eggless Banana Walnut Cake/Bread


Yet this weekend I was left with lots of over ripe bananas. I usually don’t toss them and use it one way or the other. After some thought I decided to make Banana Cake using the base recipe found on Bawarchi. Bawarchi is now part of Sify and the recipe then moved here (Mango Cake). This is a very easy and versatile cake, does not require many ingredients and can be whipped up in a jiffy. The best part is this does not use any All Purpose Flour but uses Sooji/Semolina instead.


I have also made an Eggless Mango Cake before using the same recipe. The cake is soft and moist and the combination of mango pulp and cardamom is like a match made in heaven. The taste is more like Mango Suji Halwa/Mango Rava Kesari.


I am pretty sure this combination will work with other fruits as well.  Deesha had mentioned that she tried making this with pineapple and was pleased with the outcome. TBC recently posted this cake using the Mango version.


As the author on Sify has suggested this cake can be cut like burfi (diamond shapes) and that helps in easy serving. Even though the original recipe does not call for nuts, chopped walnuts not only enhance the taste of this cake, but also add a good deal of crunch. This is an ideal tea time snack or as a light dessert after lunch or dinner.




  • 1 cup of Semolina/Rava/Sooji ( I used the fine variety)
  • 1 cup Banana mashed ( I used 3 medium over ripe bananas and ran it through the blender)
  • 1/4 cup Butter (melted)
  • ¼ cup oil
  • 1/2 cup Sugar
  • 1 teaspoon Baking powder
  • ½ tsp ground cardamom (elaichi)
  • ¼ cup chopped walnuts



  • Note: There is no need to roast the rava/sooji.
  • Pre-heat the oven to 375 degrees.
  • Mix the Sooji(Rava) with sugar, cardamom, walnuts and baking powder. 
  • Next add melted butter,oil and mix well. Finally add the mashed banana and mix again. Let this sit for 10 minutes.
  • Place in the oven and bake for 30-35 minutes. Be careful and keep a close watch after 25 minutes.
  • Check with a fork to see if properly baked. If the knife comes out clean then remove immediately. If it is kept for a longer time, the cake becomes hard.
  •  Allow to cool completely and then cut and serve.
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  1. Desi Soccer Mom says:

    That looks delicious. I have made an eggless banana bread before but with APflour. This version seems much healthier with the addition of sooji. Will try it soon. After all left over ripe bananas are always lying around the house. 🙂
    Sometimes I put the overripe bananas at the base of rose plants in my flower bed. They are supposed to be excellent food for roses. 🙂

  2. pavithra says:

    Wow this is really looking moist and lovely texture will surely try it .. Fantastic pictures dear.. This is a must recipe I have bookmarked it.

  3. Priya says:

    Nice recipe supriya..I too agree that walnuts gives it extra flavour and crunch..But I use them very cautiously as it is quite expensive here. 🙂

  4. bergamot says:

    The pics look just great. This is a really nice recipe.
    BTW, I got an award for you on my site do check it out..
    Thank you very much. I appreciate it

  5. Upsi says:

    It was very good, RC. Should have packed it too, along with rawa idli, chutney, saboodana kichdi, rice, etc.
    Mr. Upsi told me I should have packed a bottle of water too (since I packed everything else!)

  6. bhawana says:

    Wow, Banana bread with out eggs and AP Flour. U definately a magician. Bread looks soft and moist very tempting…thank u

  7. Soma says:

    Banana & nuts go together;-) No pun intended, unless applying to kids;-). I really the way you use semolina, i have never tried it & now i have to wait till i get my oven fixed (when??? )

  8. Siri says:

    The moment I saw the ‘Eggless Mango cake’ at TBC’s blog, I fell in love with it & is first on my to-do-list :). I am sure any fruity and nutty combo would go so well. I like first pic 😀


  9. Indrani says:

    Your bread look so soft and spongy, just perfect…I’ve nominated you for some awards…pl.accept them and pick up from my blog..

    Thank you very much. I appreciate it

  10. Vaishali says:

    We always have overripe bananas sitting in our pantry and I am always making banana nut bread to use them up 🙂 Nice to see your version, RC– it looks delicious.

  11. priya says:

    hi supriya,
    i would like to pass on kreativblogger award to you..please do accept..and check out my blog.

    Thank you very much. I appreciate it

  12. Purva says:

    Awesome combination of banana and walnut…..Cake looks very tempting and looks more refreshing with fresh flowers to enhance its beauty

  13. Deesha says:

    After I tried your eggless Mango version, I also tried the same thing with just bananas .. It was awesome, Shall try adding walnuts next time

  14. T.T says:

    Absolutely amazing!!..made a small change..instead of 1 cup sooji, i used 1/2 cup sooji n 1/2 cup quick oats..the result?? heavenly..& eggless is perfect for me coz m allergic to it…thanx RC 4 a wonderful recipe..

  15. redchillies says:

    Thank you so much for trying this and letting me know TT. Loved the idea of adding oats. I might try this myself 🙂

  16. Sharmilee says:

    RC,I want to try this…how is the batter consistency very thick? And does the cake rise?

    Sharmi, yes the batter is thick. More like a Rava Idli batter like consistency. After you place it in the oven to bake, the cake does rise, but will not puff up. Hope this helps. Let me know how this went.

  17. Sharmilee says:

    Thanks RC. I made this but with lil moderation with dates, no sugar & butter added…instead added milk. Came out gud and super tasty but it didnt raise at all….it was as I kept in the oven….Am I missing something?

    Sharmi, thanks for trying this. Since this is with Sooji it will not raise as much like AP flour cake. But should be soft and light, not moist.

  18. Sharmilee says:

    Yes then perfect it was…the only thing I was skeptical was the raising part otherwise just luved the texture n taste! Will post it after I take a decent pic 🙂

    You are a sweet, Sharmi!

  19. Aparna says:

    Tired of making and eating banana muffins, breads & cakes landed here while searching the web to use up my over ripe bananas. This baked banana kesari style cake turned out yummy without slogging on the stove!! Thanks!

  20. Divya says:

    I love your recipes on eggless baking. Your ideas are so refreshing and easy-to make. Thanks to your posts I’ve now found a new passion – baking!

  21. redchillies says:

    Shipra, this is what I found oneline:

    Do not use tub margarine or light spreads in baking because they do not have the properties of fat. If calories are not your concern, you can substitute an equal amount of trans fat-free vegetable shortening or 3/4 cups of oil for every one cup of butter. Canola oil is best because of its bland flavor. Fruit purees, like applesauce, pureed prunes and baby-food fruits, are often used in place of butter. For every 1/2 cup of fruit puree, add one to four tablespoons of oil and cut back a bit on the sugar.

  22. Ramya Prahlad says:

    Supriya – Tried this with a little variation, added 1/4 cup splenda instead of sugar. It turned out really awesome, thanks for sharing this recipe. It’s healthy and full of taste with fruits & nuts, will try with milk next time.

  23. Anitha Panday says:

    This easy eggless banana cake recipe was yummy.Used melted butter instead of oil and less sugar. This was so easy to make and look forward to trying out your other recipes.


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