Vegan Banana Cake

This vegan banana cake is moist and delicious. It’s lightly sweetened and topped with cinnamon sugar. This easy one-bowl recipe is perfect for an afternoon snack or sweet treat!

After making a few different versions of banana bread, I started thinking about making a banana cake recipe. They’re a little sweeter, perfect for a treat to pair with a cup of coffee for an afternoon pick-me-up. I wanted to make a vegan version and it turned out to be easier than I expected! This vegan banana cake is made with basic pantry ingredients and it’s a great way to use up a few spotty bananas. I love that this snack cake has a fluffy texture and the banana flavor really shines through! If you’re looking for additional vegan cake recipes, try this vegan chocolate cake or this vegan birthday cake cake!

Ingredients & Substitutions

  • Banana, mashed- Mashed banana is incorporated into the batter to provide moisture, sweetness, and a distinct banana flavor to the cake. Be sure to use overripe bananas for the best flavor. They should have plenty of brown spots.
  • Coconut oil- Coconut oil (not melted) is used to contribute moisture and richness to the cake’s texture. Vegetable oil or avocado oil can be used as alternatives to provide a similar texture and richness.
  • Granulated sugar-  White sugar is added to sweeten the cake and also helps to tenderize the texture.
  • Light brown sugar- Light brown sugar is included in the recipe to provide additional sweetness and moisture to the cake. Dark brown sugar or coconut sugar can be used for a similar depth of flavor.
  • Vanilla extract- Vanilla extract enhances the overall flavor and aroma of the cake.
  • All-purpose flour– All-purpose flour serves as the structural base for the cake. You can use half whole wheat flour if you want to add some extra protein and fiber.
  • Baking powder- Baking powder acts as a leavening agent, aiding in the cake’s rise during baking.
  • Salt- Salt is added to enhance the flavor of the cake and balance its sweetness.
  • Cinnamon- Ground cinnamon adds warmth and flavor to the cake. This is also used in the cinnamon sugar topping.

How to Make Vegan Banana Cake

Additions & Variations

  • Feel free to add mix-ins like chocolate chips or chopped walnuts.
  • ​You can skip the cinnamon sugar on top of the cake if you want to reduce the sugar.
  • ​Once the cake is baked, try it with a little peanut butter on top!
Print
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Vegan Banana Cake


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  • Author: Liz Thomson
  • Total Time: 35 minutes
  • Yield: 16 bars 1x
  • Diet: Vegan

Description

This vegan banana cake is moist and delicious. It’s lightly sweetened and topped with a cinnamon sugar topping. This is an easy one bowl recipe, perfect for an afternoon snack or sweet treat!


Ingredients

Scale

For the cake:

  • 2/3 cup mashed banana (about 2 small, or ~6oz)
  • 1/3 cup coconut oil, soft but not melted
  • 6 tablespoons granulated sugar
  • 6 tablespoons light brown sugar
  • 2 teaspoonsl vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon

For the topping:

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350° F. Grease an 8” x 8” baking pan with non-stick spray or line parchment paper.
  2. In a large bowl, combine banana, coconut oil, granulated sugar, and brown sugar.
  3. Beat on medium speed with a hand or stand mixer until smooth and pale.
  4. Add the vanilla, ½ tsp/1g cinnamon and nutmeg. Beat until incorporated.
  5. Add the flour, baking powder, and salt. Beat on low until combined. Batter will be very thick.
  6. Pour into prepared baking pan, spreading to the edges and into an even layer.
  7. Combine the remaining granulated sugar and cinnamon in a small bowl. Stir to blend.
  8. Sprinkle cinnamon sugar over top of batter until entire surface is coated evenly.
  9. Bake for about 25 minutes, until just firm to the touch and lightly golden brown at edges.
  10. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before cutting.
  11. Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Allow to come to room temperature before eating.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

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