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Close up of a slice of vegan banana cake with bite taken out showing fluffy texture.
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5 from 9 votes

Vegan Banana Cake

This easy vegan banana cake is moist, light and fluffy. It comes together in one bowl and uses only common pantry ingredients!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Cuisine: American, Vegan
Servings: 12 serves
Author: Anthea

Ingredients

Wet ingredients

Dry ingredients

Vegan cream cheese frosting (optional, see note 4 for alternatives)

Instructions

To make the vegan banana cake:

  • Add the bananas to a large mixing bowl and mash until it forms a thick lumpy paste. Add the sugar and the rest of the wet ingredients and mix until thoroughly combined.
  • Add all of the dry ingredients (and optional add-ins) and whisk until just combined. Some lumps are fine, as long as there aren't lumps of flour.
  • Pour the batter into your baking tray and smooth the top with a spoon, if needed.
  • Bake the banana cake in your preheated oven for 35-40 minutes or until you can insert a toothpick in the middle and it comes out clean. This is a moist cake so a few cake crumbs on your toothpick are fine.
  • Place the cake pan on a wire rack and let the cake cool completely.

Make the cream cheese frosting:

  • Add the vegan butter to a large bowl or bowl of a stand mixer with the paddle attachment. Beat until light and fluffy. Add the vegan cream cheese and beat until there are no lumps.
  • Add the sugar and vanilla extract and beat until just combined. If your frosting is too runny, add more powdered sugar.

Decorating the banana cake:

  • When the cake is completely cool, spread the frosting on the cake. If desired, decorate with extra nuts. Cut into square slices as desired.
  • Store leftover cake in an airtight container at room temperature for up to 1 day in the fridge for up to 5 days or in the freezer for up to 1 month.

Notes

  1. For the best results, I recommend using a kitchen scale to weigh your ingredients, especially the bananas and flour. 
  2. Vinegar or lemon juice reacts with dairy-free milk to make vegan buttermilk and makes a cake more tender. You don't need to mix the vinegar and milk separately.
  3. Make sure you measure the flour accurately otherwise, your cake will be dry and dense. If you're using measuring cups, use the spoon and level method where you fluff up the flour in the bag, use a spoon to add flour to a measuring cup, then level it off with a knife. I don't recommend using the measuring cup to scoop flour out of your container as too much flour will result in a dense cake. Alternatively, use digital kitchen scale and the grams measurements.
  4. If you don't have vegan cream cheese, I recommend making lemon buttercream frosting from my vegan lemon cake recipe. Alternatively, you can serve the cake with a side of yoghurt, ice cream or by itself.

Nutrition

Serving: 1 slice without nuts and frosting | Calories: 332kcal | Carbohydrates: 56g | Protein: 4g | Fat: 11g | Sodium: 279mg | Potassium: 153mg | Fiber: 2g | Sugar: 28g | Vitamin A: 20IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 2mg
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