This vegan banana cake is perfectly moist, sweet, and lightly spiced. Easy to make and perfect whether you’re looking for a special dessert, or just need to use up some ripe bananas!

Slice of Vegan Banana Cake on a plate with a bite on the end of a fork.

This vegan banana cake is one of those recipes that tuned out way better than I’d ever expected. I don’t know why, I mean, I LOVE my banana bread, banana muffins, and banana pancakes, so banana cake should be pretty good, right?

Well it was way better than good. This cake blew my mind! It had absolutely the perfect texture and amazing flavor.

It was also so easy! We’re talking about a one-bowl deal here. I also made it into a sheet cake for ease of preparation because I figured it might be a good spur of the moment dessert you kind of throw together on a whim, like when you’ve got a bunch of bananas that are threatening to go bad.

Have I sold you on how amazing this cake is? Great! Let’s talk about how it’s made!

Jump to:

Ingredients You’ll Need

  • Non-dairy milk. Just about any variety that’s unsweetened and unflavored will work. Try soy milk, almond milk or cashew milk.
  • White vinegar. Apple cider vinegar works as a substitute.
  • Overripe bananas. Your bananas absolutely need to be overripe, or the cake will turn out dry, chewy, dense, and not sweet enough. You want LOTS of brown spots on the peel. I shoot for bananas that are brown on almost half of the peel.
  • Sugar. Use organic sugar to keep the recipe vegan.
  • Brown sugar. This needs to be organic too.
  • Vegan butter. You should be able to find this near the regular butter at the supermarket. Look for brands like Miyoko’s and Earth Balance.
  • Vanilla extract.
  • Flour. We’re using regular old all-purpose wheat flour. I’m not sure if the recipe will work with anything else.
  • Baking soda.
  • Cinnamon.
  • Salt.
  • Frosting. I like to top this cake with my vegan vanilla buttercream frosting. You could also use vegan chocolate frosting, or your favorite variety. The cake would also be delicious without frosting or with just a sprinkle of organic powdered sugar.
  • Chopped walnuts. These are optional or can be replaced with another variety of nut, such as pecans.

Tip: I like to keep a stash of peeled overripe bananas in the freezer for recipes like this. Simply thaw them out on the counter before mashing, and be sure to include all of the liquid that seeps out of the banana as it comes to temperature.

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

  • Start by stirring your milk and vinegar together in a small bowl or liquid measuring cup. This is your vegan buttermilk. It might curdle — this is fine!
  • In a large mixing bowl, blend together mashed banana, softened butter, the sugars, and vanilla extract until creamy. You can use a hand mixer or stand mixer for this.

Tip: Make sure your butter is at room temperature before getting started. Ideally you’ll want to take it out of the fridge a few hours in advance. Try this butter softening trick if you forget.

Hand beating bananas, butter, and sugar together with an electric mixer.
  • Stir in the milk mixture by hand. Don’t beat it in with the mixer or you’ll risk taking a vegan buttermilk shower.
  • Begin beating in the flour, a cup at a time. When you add the last cup, sprinkle the baking soda, salt, and cinnamon on top before beating it in. This trick works for lots of baked good recipes that would otherwise require multiple bowls!
Hand Mixing Vegan Banana Cake batter with an electric mixer.
  • Spread the batter into a prepared baking pan, then pop it into the oven and bake the cake until a toothpick inserted into the center comes out clean.
Hand smoothing Vegan Banana Cake batter in a pan with a spatula.
  • Let your vegan banana cake cool completely, then frost, top it with chopped walnuts, slice and enjoy!
Slice of Vegan Banana Cake with bowl of strawberries and coffee cup in the background.

Leftovers & Storage

The best way to store vegan banana cake is to keep it in the original baking dish and cover it tightly with plastic wrap, or, if you’re freezing it, place it in a freezer bag.

The cake will keep for about 2 days at room temperature, about 5 days in the refrigerator, or up to 3 months in the freezer.

Frequently Asked Questions

Can this cake be made gluten-free?

I haven’t tested a gluten-free version of this recipe, so I can’t say for sure. I’d recommend substituting an all-purpose gluten-free flour blend if you’d like to give it a try.

Why is my banana cake so dense/dry?

Usually this is because your bananas aren’t ripe enough. Using bananas with lots of brown spots is essential, as they contain more sugar and less starch, which can dry out your batter.

Why didn’t my cake rise?

This is often due to old baking soda. Test yours by sprinkling a bit in a glass of vinegar. If it doesn’t fizz, it’s time to replace it.

Hand scooping a bite of Vegan Banana Cake from a slice sitting on a plate.

More Vegan Cake Recipes

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

Close up of a slice of Vegan Banana Cake on a plate.

Vegan Banana Cake

This vegan banana cake is perfectly moist, sweet, and lightly spiced. Easy to make and perfect whether you’re looking for a special dessert, or just need to use up some ripe bananas!

Ingredients

  • 1 ½
    cups
    unflavored non-dairy milk
  • 1
    teaspoon
    white vinegar
  • 1 ½
    cups
    mashed overripe banana1
    (about 3 to 4 medium bananas)
  • ¾
    cup
    organic granulated sugar
  • ½
    cup
    organic brown sugar,
    packed
  • 10
    tablespoons
    vegan butter,
    at room temperature
  • 1
    teaspoon
    vanilla extract
  • 3
    cups
    all-purpose flour
  • 1 ½
    teaspoons
    baking soda
  • ½
    teaspoon
    ground cinnamon
  • ½
    teaspoon
    salt
  • Vegan buttercream frosting2,
    or frosting of choice
  • ½
    cup
    chopped walnuts

Instructions

  1. Preheat the oven to 350°F and lightly oil the bottom and sides of a 9 x 13 inch baking pan.

  2. Stir the milk and vinegar together in a small bowl or liquid measuring cup.

  3. Using an electric mixer at high-speed, beat the mashed banana, sugar, brown sugar, butter, and vanilla together in a large mixing bowl. Beat until creamy, about 1 minute.

  4. Stir in the milk mixture by hand.

  5. Begin beating in the flour, 1 cup at a time. After adding the last cup, sprinkle the baking soda, cinnamon and salt on top before beating it it. Beat the ingredients just until combined.

  6. Transfer the batter to the baking pan and smooth out the top with a spatula.

  7. Bake the cake for 30 minutes, or until a toothpick inserted into the center comes out clean.

  8. Transfer the cake to a cooling rack and let it cool completely before frosting and sprinkling with the walnuts.

Recipe Notes

  1. Simply mash your bananas in your mixing bowl using a fork or potato masher. Get them relatively smooth — a few small chunks are okay though!
  2. Nutrition information does not include frosting, since it will vary considerably depending on how much and what variety you use.

 

Nutrition Facts

Vegan Banana Cake

Amount Per Serving (1 slice (1/12 of recipe))

Calories 335
Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 3.2g16%

Sodium 378mg16%

Potassium 198mg6%

Carbohydrates 50.9g17%

Fiber 2.3g9%

Sugar 22.8g25%

Protein 5g10%

Calcium 72mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.




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