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
- Preheat oven to 350° F. Grease an 8” x 8” baking pan with non-stick spray or line parchment paper.
- In a large bowl, combine banana, coconut oil, granulated sugar, and brown sugar.
- Beat on medium speed with a hand or stand mixer until smooth and pale.
- Add the vanilla, ½ tsp/1g cinnamon and nutmeg. Beat until incorporated.
- Add the flour, baking powder, and salt. Beat on low until combined. Batter will be very thick.
- Pour into prepared baking pan, spreading to the edges and into an even layer.
- Combine the remaining granulated sugar and cinnamon in a small bowl. Stir to blend.
- Sprinkle cinnamon sugar over top of batter until entire surface is coated evenly.
- Bake for about 25 minutes, until just firm to the touch and lightly golden brown at edges.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before cutting.
- 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