Desserts
This banana cake recipe with one egg delivers a perfectly moist crumb and rich banana swirls without requiring extra eggs or heavy butter. The secret lies in ripe bananas and a simple technique that keeps every slice tender and flavorful—ideal for those watching their egg intake or baking with limited ingredients. What makes this recipe work is the balance of ingredients: just enough flour to hold the cake together while keeping it light, and a touch of oil to maintain moisture where butter might dry it out.
The single egg serves as the glue that binds everything together, creating structure without making the cake dense. Ripe bananas provide natural sweetness and moisture, while a swirl of cream cheese frosting adds that classic banana cake texture contrast. This recipe comes together in 30 minutes of prep and 35-40 minutes of baking, making it perfect for a quick dessert that still feels special.
By the time you pull it from the oven, you’ll have a cake with a golden top, tender crumb, and those signature swirls of banana flavor throughout. The frosting isn’t just sweet—it’s creamy and tangy, cutting through the richness of the cake. Each slice stays moist for days, making it great for meal prep or sharing.
Whether you’re baking for a family gathering or treating yourself to a comforting dessert, this recipe delivers restaurant-quality results with minimal effort. The one-egg approach proves you don’t need fancy ingredients to create something extraordinary. Let’s get baking!
Ingredients for banana cake recipe 1 egg
Fifteen simple ingredients transform into a moist, swirled banana cake with just one egg.
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe Bananas 🍌 | 2 cups | Mashed, about 3-4 medium bananas |
| All-Purpose Flour 🌾 | 2 cups | Spooning and leveling for accuracy |
| Granulated Sugar 🍚 | 1 cup | White or light brown preferred |
| Light Brown Sugar 🍚 | ½ cup | Packed firmly for moisture |
| Vegetable Oil 🫒 | ½ cup | Light or canola oil works best |
| Large Egg 🥚 | 1 whole | Room temperature for even mixing |
| Vanilla Extract 🍯 | 1 tsp | Pure vanilla extract preferred |
| Baking Soda 🧂 | 1 tsp | Ensures proper rise |
| Baking Powder 🧂 | 1 tsp | Double-acting for best results |
| Salt 🧂 | ½ tsp | Kosher or sea salt preferred |
| Cream Cheese 🧀 | 8 oz | Room temperature for smooth frosting |
| Powdered Sugar 🍚 | 2 cups | Sifted for smooth texture |
| Lemon Juice 🍋 | 1 tsp | Freshly squeezed for tang |
| Unsweetened Almond Milk 🥛 | ¼ cup | For cream cheese frosting |
| Mini Chocolate Chips 🍫 | ½ cup | Optional for extra flavor |
The bananas are the heart of this recipe—ripe is non-negotiable. Look for bananas with brown spots and soft spots when pressed. Trader Joe's and Whole Foods often have the sweetest varieties. The cream cheese frosting needs to be room temperature for smooth blending, so plan ahead if your kitchen runs cold. For the flour, King Arthur or Gold Medal brands are reliable for consistent texture. If you're using a mix of sugars, the brown sugar adds moisture while the white sugar provides structure.
No almond milk? Oat milk or whole milk works just as well for the frosting. Want to skip the chocolate chips? Toasted walnuts or pecans add a nice crunch instead. The baking soda and powder are essential for proper rise—don't substitute with baking powder alone. For extra banana flavor, add 1 tsp of banana extract to the batter. If you're concerned about the cake being too dense with just one egg, add 1 tbsp of applesauce to the batter for extra moisture without altering the flavor significantly.
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for 5-7 days. The frosting can be made a day ahead and stored in the fridge—just re-whip before serving. If you're prepping for a crowd, bake the cake a day ahead and frost just before serving. The flavors meld beautifully overnight, making each slice even more delicious. Freeze individual portions for up to 3 months—thaw at room temperature before serving.
Why You'll Love This Recipe
- No Mashing Needed: I’ll be honest—this cake is ridiculously forgiving. You don’t even need to mash the bananas perfectly. Just smash them with a fork, mix in the wet ingredients, and let the flour and sugars do the rest. That brown sugar? It caramelizes just enough to give it a deep, buttery richness without extra effort.
- One-Egg Magic: Between us, this recipe proves you don’t need a dozen eggs to make something moist and tender. The single egg binds everything together while keeping the texture light—no dry crumbs here. The oil (yes, vegetable oil) keeps it ultra-fine, almost like a cross between cake and bread. Honestly, it’s the kind of simple swap that makes me question why I ever baked with more.
- Breakfast or Dessert: Here’s what sold me—this cake works anytime. Serve it warm with a drizzle of honey for a lazy weekend breakfast, or let it cool and slice it for an after-school snack. My kids ask for it both mornings and after dinner. (Yes, even on a Tuesday night.)
- Leftovers That Last: This cake doesn’t dry out like others do. The ripe bananas keep it moist for days, and the brown sugar adds just enough sweetness to make it taste fresh even after three days in the fridge. I’ve even reheated slices in the microwave with a little butter—game over, sad lunches. Plus, it’s cheap to make, so you’re not wasting money on takeout when the craving hits.
Step-by-step instructions for banana cake with one egg
Here's how to create a perfectly moist banana cake with a rich swirl—no substitutions needed.
Prep Ingredients for Optimal Texture
Start by mashing the 2 cups ripe bananas until completely smooth with no visible lumps. I like to use a fork first to break them down, then transfer to a mixing bowl and press through a fine-mesh sieve if needed. This ensures a fine texture that won't make the cake dense.
In a separate bowl, whisk together the 2 cups all-purpose flour, 1 cup granulated sugar, 0.5 cup light brown sugar, 1 tsp baking soda, 1 tsp baking powder, and 0.5 tsp salt. Sifting the dry ingredients prevents lumps and ensures even distribution. Keep this mixture ready—we'll combine it in the next step.
Mix Wet Ingredients for Perfect Moisture
In a large mixing bowl, combine the mashed bananas with the 0.5 cup vegetable oil and 1 whole large egg (at room temperature). Mix until fully incorporated, then stir in the 1 tsp vanilla extract. The batter should be smooth and slightly thick—this is where the moisture magic happens.
Gradually add the dry ingredients to the wet mixture while stirring on low speed with an electric mixer. Mix just until combined—overmixing develops gluten and can make the cake tough. Fold in the 0.5 cup mini chocolate chips (if using) by hand with a spatula to distribute them evenly throughout the batter.
Create the Banana Swirl Layer
Pour half of the batter into a greased 9-inch round cake pan (or two 8-inch pans if preferred). Set aside. In a small bowl, mix together the remaining 2 cups powdered sugar, 8 oz cream cheese, 0.25 cup unsweetened almond milk, and 1 tsp lemon juice until completely smooth. This will be your swirl filling.
Spread the cream cheese mixture evenly over the batter in the pan. Then carefully pour the remaining batter over the cream cheese layer. Use a knife to gently swirl the batter and cream cheese mixture together—this creates those beautiful marbled patterns. The contrast between the yellow cake and white cream cheese swirls is what makes this cake special.
Bake Until Golden and Springy
Preheat your oven to 350°F and bake the cake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown, but the top might look slightly underdone—this is normal. The cake continues cooking as it cools.
I always check for doneness at the 28-minute mark because ovens vary. If the top browns too quickly, tent the pan with foil. Once done, remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serve at Room Temperature for Best Texture
This cake tastes best when served at room temperature, which allows the flavors to fully meld. The cream cheese swirl should be smooth and slightly tangy, while the cake itself should be moist with a tender crumb. If you're impatient, you can serve it warm—but the texture improves as it cools.
Slice with a serrated knife for clean pieces that showcase the beautiful swirl pattern. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. The moisture in this cake actually helps it stay fresh longer than many other varieties.
Pro Tips For Making Banana Cake Recipe 1 Egg
- Mash Bananas First: I learned this the hard way—skipping the mashing step means uneven batter and a cake that’s more like a banana bread casserole. Use a fork and really work those bananas until smooth, no lumps. The batter should be thick but pourable, like a loose pancake mix.
- Use Warm Oil: Cold oil makes the cake dense. Warm the vegetable oil slightly (just until it’s cool to the touch) before mixing it with the wet ingredients. This helps distribute it better and keeps the crumb light. Trust me, your cake will thank you.
- Don’t Overmix the Batter: After adding the flour, mix just until combined—about 10 strokes max. Overmixing with one egg means a tough cake. The second you see streaks of flour disappear, stop. The batter will look shaggy, but that’s how it should be.
- Check for Doneness Early: This cake’s small and moist, so it won’t rise much. Start checking at 25 minutes with a toothpick—it should come out with moist crumbs, not wet batter. If it’s golden but still sticky, tent with foil for the last 10 minutes to keep it from drying out.
Dietary considerations for this banana cake recipe 1 egg
Egg-Free Adaptations
If you need to eliminate eggs entirely, replace the 1 large egg with 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit for 5 minutes to thicken). This creates a vegan "flax egg" that binds the batter similarly. For extra moisture, add 2 tbsp applesauce or 1 tbsp unsweetened applesauce to the wet ingredients—this mimics the fat content of an egg while keeping the cake tender. 🌱
Gluten-Free Options
Swap the 2 cups all-purpose flour with a 1:1 gluten-free baking flour blend like Bob’s Red Mill or King Arthur Measure for Measure. Add ½ tsp xanthan gum to improve texture and structure. For the cream cheese frosting, ensure your powdered sugar is gluten-free (like Anthony’s). The cake will still be moist, but the crumb may be slightly denser—bake for 5-7 extra minutes if needed. ✨
Dairy-Free Swaps
To make the frosting dairy-free, replace the 8 oz cream cheese with 8 oz dairy-free cream cheese (like Kite Hill or Miyoko’s). For the almond milk, use oat milk or soy milk—both blend smoothly. The cake itself is already dairy-free (thanks to vegetable oil), but the frosting gains a slightly lighter texture with these substitutions. The flavor stays rich and creamy! 🥛
Lower Sugar Adjustments
Reduce the 1 cup granulated sugar and ½ cup brown sugar to ½ cup each for a less sweet cake. Boost natural sweetness by using 3 very ripe bananas (they’re sweeter when spotted!). For the frosting, cut the 2 cups powdered sugar to 1½ cups and add 1 tsp vanilla extract to enhance flavor. The cake will still taste delicious—just less cloyingly sweet. 🍯
Allergen-Friendly Tips
Check all ingredients for hidden allergens: King Arthur flour is nut-free, but mini chocolate chips often contain traces. For nut-free chocolate, use Enjoy Life chips. If you have a soy allergy, avoid soy milk in the frosting—stick with oat milk or coconut milk. Always read labels, especially for cream cheese and powdered sugar, which can sometimes contain dairy derivatives. 🚫🧀
Nutrition facts
Frequently asked questions
Why does this banana cake only use 1 egg?
The single egg serves as the perfect binder for this moist cake while keeping the texture tender. The ripe bananas and vegetable oil provide enough moisture and fat to prevent dryness, while the baking soda and powder create lift. This approach makes the cake lighter than traditional recipes while still holding together beautifully.
Can I make this cake without a mixer?
Mix the wet ingredients by hand with a sturdy spoon, then fold in the dry ingredients using a spatula. For the cream cheese frosting, beat it with a hand mixer or whisk vigorously until smooth. The cake will still turn out perfectly moist and delicious with just basic tools.
What if my bananas aren't ripe enough?
Use bananas with brown spots and soft skin—they're sweeter and more flavorful. If yours are too firm, place them in a paper bag with an apple overnight to speed up ripening. For extra sweetness, reduce the sugar by 2 tablespoons since ripe bananas naturally add sweetness.
How do I prevent the cake from cracking?
Cracking usually happens from sudden temperature changes. Let the cake cool in the pan for 10 minutes before transferring to a rack, and avoid opening the oven door too early. Also, make sure your oven is fully preheated to 350°F before baking. The cream cheese swirl helps too—it creates a barrier that reduces stress on the cake structure.
Can I use this recipe for a layer cake?
Yes! Bake the batter in two 8-inch round pans instead of one 9-inch pan. For a true layer cake, make a second batch of the cream cheese frosting to fill between layers. The same swirl technique works perfectly for creating beautiful layers. Just be sure to let each layer cool completely before frosting.