Vegan Banana Cake – Katie with Chocolate Covering

If you love homemade banana bread, you will absolutely fall in love with this soft and moist Vegan Banana Cake Recipe with Frosting!

Vegan banana bread cake recipe

The best recipe for vegan banana cake

With a light and fluffy texture and two whole bananas wrapped inside, it’s everything you could want in a banana cake.

The rich caramelized banana flavor is out of this world delicious!

The entire two-layer cake has only a third cup of sugar. And the recipe can be oil-free, dairy-free, egg-free, gluten-free, nut-free, refined sugar-free, low-calorie, low-fat, and of course vegan.

Also make this vegan carrot cake

Watch the banana cake recipe video above

Recipe for a cake without egg without icing

Ingredients for vegan banana bread cake

You will need the following ingredients: banana, water, baking soda, salt, baking soda, pure vanilla extract, flour, vinegar, sweetener, optional vegetable or coconut oil, and optional cinnamon.

The recipe works with spelled flour, white all-purpose flour, and some brands of gluten-free all-purpose flour. We haven’t tested it with whole wheat flour, pastry flour, coconut flour, or almond flour. A cake made from oatmeal tastes good, but is denser.

To make a banana spice cake, Add 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, cloves and allspice. Increase the amount of cinnamon to a full tablespoon.

For a Chocolate Chip Peanut Butter Banana Cake: Replace the oil with an equal amount of softened peanut butter. Stir 1/2 cup (or more) of regular or mini chocolate chips into the dry ingredients. Cover with chocolate glaze.

Feel free to use your favorite all-purpose granular sweetener e.g. B. regular sugar, unrefined coconut sugar or evaporated sugar cane juice. Or use xylitol or granulated erythritol for no-sugar options. I haven’t tried a liquid sweetener (like straight maple syrup) or stevia here, so I can’t vouch for either of these substitutes.

Readers also like these 3-ingredient peanut butter balls

Vegan banana cake

Vegan Hummingbird Cake

The traditional hummingbird cake is a sweet banana pineapple cake with cinnamon, pecans and cream cheese icing. Originally from Jamaica, it is also popular in the southern United States.

To turn this healthy vegan banana cake into a real hummingbird classic, you can substitute an equal amount of finely chopped canned pineapple for a third cup of the mashed banana in the recipe below.

Drain the mashed pineapple before using, double the amount of cinnamon and don’t forget to add the crushed pecans!

Top this homemade hummingbird cake with your favorite cream cheese frosting or my easy vegan cream cheese frosting recipe below. Also goes great with caramel frosting.

Bake this classic apple loaf while the oven is hot

Banana Bread Cake

How to bake the healthy banana cake

Preheat your oven to 350 degrees Fahrenheit. Grease or line two 20-inch round or square pans (or one 9 x 13-inch pan) with parchment paper.

Mix together all the liquid ingredients, including the banana. If you want to save time, you can do this the night before (cover and refrigerate after mixing).

Stir all remaining ingredients into the liquid mixture until just combined. To get the best texture from the cake and avoid a dense result, it’s important not to overmix baked goods containing gluten.

Divide the banana cake batter evenly among the prepared molds. Place the pans side by side on the middle shelf of the preheated oven.

Bake the cakes for 30 minutes or until a toothpick inserted into the center of the cake comes out mostly clean. Allow to cool, then run a knife around the sides of the pan and then invert each cake onto a plate.

If you want to avoid cake crumbs spreading on your frosting, allow the cakes to cool before frosting. When baking in general, I often bake cakes the day before so they won’t be warm by the time the frosting is applied.

Pumpkin icing recipe

Easy Vegan Frosting Recipe

This banana bread cake tastes wonderful with store-bought or homemade vegan vanilla icing, coconut butter, or even coconut whipped cream.

While not particularly healthy, Duncan Hines and Pillsbury’s cream cheese frostings are accidentally vegan and work when you’re in a hurry.

Or use the following vegan cream cheese frosting recipe:

Beat room temperature cream cheese (e.g. Tofutti or Trader Joes vegan) or homemade vegan cream cheese with 4 ounces butter (e.g. plant-based Melt or Earth Balance) or coconut butter, 2 cups powdered sugar and 1 tsp pure vanilla extract.

Add some non-dairy milk of your choice as needed. If you like, you can also stir in 1/4 teaspoon of cinnamon and a pinch of nutmeg and cloves.

This fluffy vegan cream cheese frosting recipe makes about 2 cups of frosting. I used about 1/2 cup of the non-dairy frosting on each layer of the vegan banana cake in the photos.

Katie 2021 Chocolate Covered Bananas

Baking with grams

If you’d prefer to use grams instead of the cup measurements in the recipe box below, here are the amounts to use:

240 grams each of water and flour, 15 grams of pure vanilla extract, 22 grams of vinegar, 60 grams of oil or peanut butter, 65 grams of sugar, and 240 grams of mashed banana after peeling, or two bananas.

Also remember to add the other ingredients (salt, baking soda, baking powder).

Plant-based dessert cake

The recipe was adapted from this vegan cake and my banana muffins.

  • 1 Cup mashed banana
  • 1 Cup Water
  • 1/4 Cup Oil, peanut butter, or extra banana
  • 1 1/2 tbsp white or apple cider vinegar
  • 1 tablespoon pure vanilla extract
  • 2 cups white or spelled flour (or try this banana bread with almond flour)
  • 1 tsp respectively: baking powder, salt and baking soda
  • 1/3 Cup Sugar, unrefined if desired
  • optional 1/2 tsp cinnamon
  • optionally 1/2 cup crushed walnuts or pecans, or mini chocolate chips
  • See above for frosting ideas
  • Preheat the oven to 350 F. Grease or line two 8-inch pans (or a 9×13) with parchment paper. Whisk together liquid ingredients, including banana. Whisk all remaining ingredients into the liquid until just combined. Spread into the pans. Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out mostly clean. Allow to cool, then run a knife around the sides of the pan and then invert each cake onto a plate. See above for vegan frosting ideas.View nutritional information

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