Vegan Banana Cake Recipe

Vegan banana cake on white plate with bananas and cake server partially visible.

5 from 5 votes

This one-bowl vegan banana cake has it all: it is so delicious but it's also low in fat and you can make it whole wheat if you want to. Bits of walnuts woven through the cake add a nice little crunchy surprise in every tender bite.

Prep Time15

Cook Time35

Total Time50

Course: Cake/Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: slices

Calories: 333kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Large mixing bowl
9- or 10-inch springform pan or any cake pan

Ingredients

4 ripe bananas (overripe bananas work best. You should get 2 cups pureed bananas)
1 cup sugar (use any sugar, including coconut sugar or maple syrup)
½ cup coconut oil (use any vegetable oil of your choice)
½ cup non dairy milk (I used oat milk. Any non dairy milk is fine here)
1 teaspoon apple cider vinegar
2 teaspoons pure vanilla extract
3 cups flour (I used whole wheat pastry flour. You can use all purpose flour. Or use a mix of 1 ½ cups whole wheat flour and 1 ½ cups all purpose flour)
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon (optional)
1 cup walnuts (lightly toasted, then finely chopped. For a nut-free option see the FAQs)

For the caramelized banana top

1 ripe (not overripe) banana (cut lengthwise into four slices. Don't worry if the slices are not perfect or they break--mine did. Just arrange in the pan and no one will know the difference)
2 tablespoons sugar

US Customary - Metric

Instructions

Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius.
Prepare a 9- or 10-inch cake pan by spraying or brushing on oil on the bottom and sides. I used a springform pan, which make unmolding a little easier, but you can use a regular cake pan. Line the bottom of the pan with parchment paper.
Mash or puree the four overripe bananas until quite smooth. You can do this in a food processor or blender, which just makes the process easier, or with a fork. Set aside.
In a large bowl whisk together the sugar and coconut oil for about a minute.
Add the milk, bananas, apple cider vinegar and vanilla and whisk until mixed.
Sift the three cups of flour into the bowl, followed by the baking powder and baking soda. Add salt and cinnamon, if using.
Use a spatula to mix the dry ingredients into the wet ingredients until just incorporated. Don't overmix but make sure there are no dry streaks of flour in the bowl.
Stir in the toasted, chopped walnuts.
Sprinkle the remaining two tablespoons of sugar on the bottom of the cake pan.
Slice the one remaining banana and arrange the slices over the sugar.
Pour the batter into the cake pan (it will be quite thick) and smooth the top with a spatula or spoon.
Bake 35 minutes or until a toothpick in the center comes out clean.
Cool the cake on a rack for 20 minutes. Run a knife along the edges to loosen from the pan, then place a plate over the pan and flip it quickly so the cake unmolds. If you used a springform pan, release it, and if you used a cake pan lift it off. Gently peel off the parchment paper. Continue cooling the cake on a rack.

Notes

If you want a frosting for this recipe, skip the instructions for the banana top. Instead, once the cake has baked, frost it with the cream cheese frosting recipe from this vegan carrot cupcakes recipe.
You can also dust the top of the cake with powdered sugar before serving.
To make this cake nut-free, just skip the nuts. Or stir in 1 cup vegan chocolate chips into the batter.
You can bake the cake in two loaf pans. Reduce baking time to 25-30 minutes and remove from oven after a toothpick test.

Storage instructions

Refrigerate: Leftovers of the cake can be refrigerated for up to a week.
Freeze: Wrap the whole cake in its pan in freezer safe wrap (two layers is better), then aluminum foil, and freeze. If freezing slices, wrap each slice in cling wrap, then place in freezer safe container or bags and store for up to three months.
Thaw completely before eating.

Nutrition